Ingredients

1 ½ cups of water

1 sprig of Rosemary

2 cups of Cranberry Juice

1 cup of Triple Sec

1-750 ML Le Grand Courtâge Blanc de Blancs Brut

Cranberries for garnish

Directions

Bring 1-1/2 cups water and 1 sprig of Rosemary to a boil in a pot. Let steep for 10 minutes. Remove Rosemary sprig. Add rosemary water, cranberry juice and Triple Sec to a bowl and whisk. Place bowl in refrigerator to cool for about 2 hours.

Remove bowl from the refrigerator and distribute cocktail mixture into coupes or flutes, about 4-5 oz. Top with Le Grand Courtâge Blanc de Blancs Brut.

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