This recipe appears in:5 Festive Sparkling Wine Cocktail Recipes from Chicago Bars
Don't worry, you won't regret whipping up the batch of rosemary simple syrup this drink calls for. In this cocktail from Chicago's Pops for Champagne, it lends an herbaceous element to the flavors of apple and ginger already in play.
Extra rosemary syrup can be stored in the refrigerator for up to 1 week.
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- For the Rosemary Simple Syrup
- 5 sprigs rosemary
- 1/2 cup sugar
- 1/2 cup water
- For the Cocktail
- 1 ounce Calvados
- 1/2 ounce Gosling’s Black Seal Rum
- 1/2 ounce freshly squeezed juice from from 1 lemon
- 1/2 ounce Rosemary Simple Syrup
- Ginger beer
- Garnish: rosemary sprig
To make rosemary simple syrup, combine water and sugar in a saucepan and bring to a boil, stirring until sugar dissolves. Remove from heat and add rosemary sprigs. Let steep for 25 minutes. Discard rosemary and let cool.
Fill a cocktail shaker with ice. Add calvados, rum, lemon juice, and rosemary simple syrup. Stir until chilled, about 10 seconds. Strain into a highball glass filled with ice.
Fill halfway to top with ginger beer, then to the top with cava. Garnish with a sprig of rosemary.