2 cups pure cranberry juice (not cocktail), chilled
1 bottle prosecco, chilled
Frozen cranberries, for garnish
Fresh rosemary, for garnish
Directions
In a small pot, combine the sugar, ginger, rosemary, and water and bring the mixture to a simmer over medium heat. Turn the heat down to low and allow the syrup to steep for 20 minutes. Strain the simple syrup through a fine mesh sieve and chill completely in the fridge.
For the cocktails, combine 1oz of the ginger rosemary syrup with 1.5oz of the pure cranberry juice in a champagne flute and top it off with chilled prosecco. Garnish with a few frozen cranberries and small sprig of rosemary
