Blueberry and Rosemary Champagne Spritzers

Bluberry Rosemary Champagne Spritzer

 

It’s cocktail time!  Around the holidays, it seems like we always have a case of champagne in the house—okay, maybe that’s all the time, but I digress.  Nonetheless, I get so tired of the same old mimosas that everyone knows and loves.  Instead, I try to think outside the box and think of something that would be equally enjoyable, but have more curb appeal than the latter.  For me, it has to be my blueberry and rosemary champagne spritzers.

To start:

1 pint of blueberries

½ cup sugar

½ cup water

1 lemon, zested and juiced

Small pinch of salt

Splash of Chambord (black raspberry liqueur)

1 rosemary sprig

1 rosemary sprig for garnish

 

Essentially, combine all of these ingredients in a sauce pan over medium heat and let the mixture boil away for about 10 minutes.  Once this is complete, you’ll want to transfer to a non-reactive pan, remove the rosemary sprig and place in the freezer to cool down quickly.  In the meantime, take the other rosemary sprig and cut it in half.  From there, you’ll want to dip the sprigs in water and then roll in sugar.  These don’t have to be “candied” because you’re not going to want to eat these.  Instead, they give you and your fellow drinkers a little hint as to what might be in the drink.  Now, take the blueberry jam out of the freezer and spoon into the bottom of your champagne flute.  From there, top your glass with champagne and garnish with your sugar-dusted rosemary sprig.  This, to me, is one of my favorite drinks.  You can literally drink this at all times of the year; however, I crave it most around the holidays.  I hope that you try this recipe and I hope you enjoy it near as much as I do.

Blueberry Rosemary Champagne Spritzer

Thank you!

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