Saturday, March 5, 2011

COCKTAILS AT SIX: ROSEMARY-PEACH SPARKLER

The sunshine is out this afternoon and it has me feeling all kinds of cheerful...

And I always say, one should match the evening’s cocktail to one’s mood. A little bit of this, and a snippet of that - voilĂ , one set of sunny sparklers to go around!

Rosemary-Peach Sparkler

3/4 cup water
1/2 cup sugar
1 sprig rosemary
2 ripe peeled peaches, cut into 1” cubes
1 bottle Champagne or sparkling wine, chilled
(8) additional rosemary sprigs as garnish

Combine first 3 ingredients in a small saucepan; bring to a boil. Remove from heat; cool to room temperature. Strain rosemary syrup in a sieve over a bowl & discard solids. Cover & chill at least 1 hour.

Place rosemary syrup and peaches in a blender, and process until smooth. Strain mixture through a sieve over a bowl. Cover & chill at least 4 hours. Spoon about 2 Tablespoons peach syrup into each of 8 champagne flutes. Top each serving with about 1/3 cup champagne. Garnish with rosemary sprigs.

* images & recipe cooking light + fashion i sing photographer juergen teller for marc jacobs