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.

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Ringing in the new year

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Happy 2014, everyone!  We rang in the new year by eating out at our favorite Salvadoran restaurant, having champagne at a friend’s apartment, and then dancing the night away to funk, soul and r&b in Mt. Pleasant.  It was a great way to start off the year and I’m really looking forward to the year to come!

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Welcome 2014!

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Happy New Year!  Wishing you adventure, good health, and happy memories in the months ahead!

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