5 oz spiced syrup
1 bottle Champagne, Prosecco, or Cava (750 ml)
5 sprigs fresh rosemary, rinsed
¼ cup fresh pomegranate arils
¼ cup fresh pomegranate arils
2 Tbsp Cinnamon Plum Herbal Tea
1 tsp Pink Pepperberry
1 cup water at 200ºF (8 oz)
1 cup sugar (8 oz)
Add 1 ounce of syrup and 1 dash of orange bitters to a champagne flute.
Top with Champagne, Prosecco, or Cava, approximately 5 ounces.
Pull leaves from bottom half of rosemary sprig. Add rosemary, stem-end first, and stir.
Garnish with 1 to 2 teaspoons of pomegranate arils.
Makes five (6-ounce) cocktails.
Combine herbal tea, pink pepperberry, and water in a small saucepot over medium heat. When water begins to steam and bubble at the edges, turn off heat and cover. Infuse for 5 minutes; add sugar and stir until fully dissolved. Strain through fine mesh strainer into a glass jar. Allow to cool before drink assembly. Store leftover syrup in refrigerator for up to one week.
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