SPARKLING CRANBERRY ROSE
Three ingredients make this champagne drink easy to celebrate. It's holiday blush makes it ideal for Christmas and New Year's celebrations.
Provided by BHG Test Kitchen
Time 10m
Number Of Ingredients 4
Steps:
- Place one sugar cube in the bottom of 8 to 10 chilled champagne flutes or other tall, narrow glasses. Pour 2 tablespoons cranberry juice into each glass.
- Fill each glass with sparkling rose wine or champagne. If desired, place a wooden skewer of fresh cranberries in each glass. Makes 8 to 10 servings.
Nutrition Facts : Calories 33 kcal, Carbohydrate 8 g, Sodium 1 mg, Sugar 8 g, UnsaturatedFat 0 g
CRANBERRY-LIME ROSE SPRITZER
?I keep a few things in my pantry at all times to serve with cocktails, like marcona almonds, olives and cheese crackers,? says Katie.
Provided by Katie Lee Biegel
Categories beverage
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Combine 750-ml bottle rose wine, 1 cup no-sugar-added cranberry juice, the juice of 1 lime and 1/4 cup superfine sugar in a pitcher. Stir until the sugar dissolves, then chill. Add 2 cups seltzer; pour into 4 glasses and garnish with lime slices.
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- 1. To make the cranberry syrup: In a medium pot, bring 1/2 cup water, the honey, cranberries, rosemary, and cardamon to a boil over high heat. Boil 5 minutes or until the cranberries begin to burst, then remove from the heat. Let cool. Remove the rosemary and cardamon pods. If desired, strain out the cranberries. 2. In a large pitcher, combine the cranberry syrup, rosé, elderflower liquor, cranberry juice, and orange bitters. Chill until ready to serve, up to 2 days.3. Add the orange slices and ginger beer just before serving. Garnish each drink with a candied rosemary (recipe below), if desired.
- Line a baking sheet with parchment paper. Gently run rosemary sprigs under a little water to dampen and place on the prepared baking sheet. Sprinkle the rosemary with granulated sugar on all sides, making sure the rosemary is thoroughly coated in sugar. Allow to dry on the baking sheet for 1 hour. The rosemary can be made 1 day in advance and stored at room temperature.
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