Citrus and rosemary sparklers

Citrus syrup, champagne, ice, rosemary, candied citrus peel

Citrus syrup, champagne, ice, rosemary, candied citrus peel

As I mentioned in yesterday’s post, I had fun making Shutterbean’s candied citrus peel.  One of the happy byproducts of the candying process is a jar of bright citrus syrup, perfect for making cocktails.  The abundance of amazing citrus is the best part of winter, and this syrup, mixed with a little sparkling wine and a sprig of rosemary, made for a perfect cold weather treat.

This sort of drink is often served in a champagne flute, but personally I like both the heft of a tumbler in my hand and a little ice in my cocktail.

Citrus and rosemary sparkler

  • 1 sprig fresh rosemary
  • 2-3 spoonfuls citrus syrup
  • 5 oz chilled champagne, cava, prosecco, or other sparkling wine (preferably on the dry side)
  • 1 candied citrus peel

Add a couple of ice cubes to a tumbler.  Twist and pinch the rosemary sprig a little—this helps the oils in the leaves steep into your drink—then place in tumbler.  Add citrus syrup and champagne.  Give the drink a good stir, garnish with one of your freshly candied citrus peels, and enjoy.






3 Comments on “Citrus and rosemary sparklers

    • Thank you! The heading was tricky. I painted it with water colors on white paper, took a hi-res photo, screenshotted that into a basic paint application, and tried to fill in the white with a gray to match the blog background. Even using RGB color codes, it took me about 10 tries to get it blend in perfectly. I think I jumped around my apartment when I finally got it to work ;)


  1. Pingback: I love lists, Friday! – Shutterbean


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