The end of the year is a time for serious reflection and celebration. It’s also the time to buy huge crates of clementines and eat them like there’s nobody watching.
We can’t think of a better way to toast goodbye to 2014 than with Beth Kirby’s fruity and herbacious Rosemary Clementine Prosecco Cocktail! It’s really good. Read on for her recipe.
½ cup fresh rosemary leaves, roughly chopped
2 cups granulated sugar
2 cups water
Rind from 3 satsumas, cut into thin strips & pith removed
In a medium sauce pan combine sugar and water, heat over medium high to high stirring occasionally until sugar dissolves and it comes to a low boil. Remove from heat and add the rosemary and rind. Give it a good stir, cover, and let sit until it comes to room temperature. Taste. If you want a strong flavor then refrigerate it over night before straining. If it’s to your liking, go ahead and strain it through a mesh strainer lined with cheese cloth. Will keep indefinitely bottles in the fridge.
Rosemary Clementine Prosecco Cocktail
1 oz clementine juice
½ oz lime juice
½ oz rosemary syrup
3 oz prosecco
Stir the lime juice, syrup, and clementine juice together. Pour procecco into a glass and top with the syrup mixture. Garnish with rosemary sprigs and a clementine twist.
Beth Kirby is the Tennessee-based stylist, photographer, and blogger behind Local Milk, where she showcases her vast love for real food, and for elevating the everyday into something beautiful. Follow Beth on Instagram + Pinterest + Twitter.