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
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.