The Ultimate Champagne Cocktail

1 oz (or to taste) cranberry simple syrup
Fresh cranberries and rosemary sprigs, for garnish


For the Cranberry Simple Syrup

12 oz fresh or frozen cranberries, chopped
1¼ cups sugar
1¼ cups water
Pinch of salt
1½ tsp fresh lemon juice


For the cocktail

Add 1 oz cranberry simple syrup to a Champagne flute. Fill the rest of the flute with Champagne and garnish with fresh cranberries and a sprig of rosemary.

For cranberry garnish, plump the cranberries by placing cranberries in a bowl and cover them with warm water. Let them sit for 10 minutes and then drain and pat them dry.

For the simple syrup

In a large saucepan, combine the cranberries, sugar, water, and salt and bring to a boil. Simmer over moderately low heat, stirring, until the sugar dissolves and the mixture is bright red, 8 to 10 minutes.

Strain the syrup through a fine sieve set over a heatproof bowl, without pressing; reserve the solids for another use. Stir in the lemon juice. Let the syrup cool completely, then funnel it into glass bottles and refrigerate until chilled, about 1 hour. Shake before serving.





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