We are so fortunate to have the organic market half a block away from us on Wednesdays and Saturdays. On Wednesday, Manuel had the most beautiful blood-oranges, so I decided to try a new cocktail that evening. I saw a recipe that inspired the drink on the Food & Wine website – it used both blood-orange and rosemary, of which we have two large bushes of.
For each drink (I used red wine glasses to serve), here are the portions:
2 ounces fresh blood-orange (or pink grapefruit juice can be substituted)
1/2 ounce Campari
1/2 ounce rosemary simple syrup*
2 ounces Prosecco
1 blood-orange slice, for garnish
1 rosemary sprig, for garnish
Put desired amount of crushed ice in each wine glass. Add the blood-orange juice, Campari and rosemary simple syrup. Mix and top with the Prosecco and garnish with the blood-orange slice and rosemary sprig.
*To make the rosemary simple syrup, stir together 1/2 cup sugar, 1/2 cup water and 2 fresh rosemary sprigs in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally, and boil for 1 minute or until sugar is dissolved, Remove from heat, and let stand 30 minutes or until cool. Pour liquid through a wire-mesh strainer into an airtight bottle, discarding rosemary sprigs. Cover and chill. Syrup may be stored for up to a month in the fridge.