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.