So bright and easy, you can have two before dinner. The light aperitif wine Lillet joins lemon and rosemary-infused honey for a sprightly and herbaceous combination that's all the more fun when it's topped off with bubbles.
- For the Rosemary Honey:
- 5 large rosemary sprigs (each about 5 inches)
- 1/2 cup (120ml) honey
- For the Cocktail:
- 2 ounces (60ml) Lillet
- 1/2 ounce (15ml) lemon juice
- 1/2 ounce (15ml) Rosemary Honey
- 1 dash orange bitters
- 2 ounces (60ml) sparkling wine
- Rosemary sprig, for garnish
For the Rosemary Honey: In a heatproof, sealable container, pour 4 ounces (120ml) boiling water over rosemary. Let steep, covered, for 20 minutes, then stir in honey until dissolved. Continue steeping until completely cool, about 1 hour. Strain before using.
For the Cocktail: Combine all ingredients except sparkling wine and garnishes in a cocktail shaker with ice. Shake vigorously, then strain into a large wine glass over fresh ice. Top with sparkling wine and stir briefly. Garnish with rosemary sprig, clapping it between your palms before adding it to the drink.
Cocktail shaker and strainer