The beauty of Champagne is that you can have it at any time of day and it is socially acceptable (or at least it is in my house). This holiday champagne cocktail is sure to start your Christmas morning off on the right foot. It’s so good you may want to continue drinking it all day long. Keep in mind that the sprig of fresh rosemary is a necessity to this beverage, not just for looks, so make sure you have a full sprig for each glass. You can re-use the same sprig for multiple refills.
3/4 of a glass of champagne of choice (I prefer a Cava or Brut)
1/4 of a glass of grapefruit juice
1 tsp of Domaine de Canton (ginger liqueur), more to taste.
1 Sprig of rosemary
Cranberry for garnish
Pour the champagne, grapefruit juice and liqueur into a champagne flute, mix with the sprig of rosemary and garnish with 1-2 cranberries.
This drink started out as a refreshing afternoon beverage, then turned into a signature cocktail later at night by adding a shot of Bombay Sapphire Gin. Delicious.
-2 Lime slices
-1 Tbsp Mint simple syrup
-10-15 mint leaves
1. In the bottom of your glass muddle together the slices of lime, mint leaves, and mint simple syrup.
2. Fill the glass with ice and add a shot of gin, then fill the glass about half way with grapefruit juice, and finish off with seltzer water.
3. I then stirred everything together, but I was told the seltzer water will act as a natural stir to mix everything together.
To make the mint simple syrup:
I made this the other day when I was making the lavender simple syrup, I knew it would come in handy at some point.
Dissolve 1/2 cup of sugar into 1 cup of water over medium/high heat (3-5 minutes). Remove from heat and add about 1 cup of mint leaves to the syrup, let cool completely before straining off the leaves. Store in a sealed container the refrigerator.