Rosemary Lemon Sparkler

1. 1

   Divide the the rosemary syrup and lemon juice between 2 champagne flutes. Stir. Fill the rest of the way with champagne. Garnish with little sprigs of rosemary. Sante!

2. 2

   In a saucepan, combine the sugar, water, and rosemary. Bring to a boil, stirring occasionally to dissolve the sugar. Boil for one minute, then remove from the heat.

3. 3

   Let sit for a half hour, then strain into a jar, removing the rosemary. Allow to cool completely, then chill before using. Obviously this makes far more rosemary syrup than you need for 2 drinks, but don't worry, you'll want to use it in all sorts of other drinks. Well, plus you need to use up that open bottle of champagne, so who wants to stop at just 1 drink for each of you?!

* Per serving · 4 servings · Values may vary.