Christmas cocktails

Happy holidays! I hope that you are all having a very merry and bright Christmas season. I know that mine has been stuffed full of family, food and festivities. My loved ones all loved the gifts that I got them, and I adored the things that they got me (something like twelve different types of liquor-infused coffee beans? Yes please!).

It’s like this every year though. My family LOVES holidays, and that is a trait that I definitely inherited. This is not a bad thing though!

So this year, because the world is still dealing with COVID and such, the holidays have been what I would call “irregular”. My boyfriend’s mother got the virus a few days before Christmas Day, so we have not been able to see her yet… however, New Years Eve is the planned celebratory date for that group! I love doing new years with Alex’s family – it’s all board games and delicious food and champagne toasts at midnight. We have gone there for the past few years and it is always a great time.

This year, as I always do, I asked his mom (Angie) if there was anything that I could bring for the meal, but she always refuses… however, this year I am bringing something as a surprise! I found this recipe and it looks too good to pass up the opportunity.

I like this recipe because of the mix of flavours that it has... rosemary pairs amazingly with blood orange (I know this based on a marinade I created this past summer), and the raw honey adds just the right amount of natural sweetness.

All in all, this one is a winner! I hope that you are all still celebrating as well.

Rosemary Champagne Cocktail with Blood Orange:

For the rosemary syrup:

· 4 sprigs of fresh rosemary

· 2 cups water

· 1 cup raw honey

For the Rosemary Champagne Cocktail (per drink):

· 1 to 2 tbsp. rosemary syrup (to taste)

· 2 tbsp. blood orange juice (you can use any citrus juice here)

· Champagne

· Sprigs of rosemary and blood orange slices for garnish

1) To make the rosemary syrup: add the water and rosemary sprigs to in a small saucepan and bring to a boil. Reduce the heat and let simmer for 15 to 20 minutes

2) Remove the pan from the heat and let cool to room temperature. Strain out the rosemary sprigs (you should have about one cup of rosemary infusion left)

3) Stir in the honey and transfer to a glass jar. Cover and store in the refrigerator until ready to use

4) To make the Rosemary Champagne Cocktail: add 1 to 2 tablespoons of the rosemary syrup into each glass (depends on how sweet you want it). Top with orange juice and stir a bit to combine

5) Fill the glass to the top with champagne (you could use sparkling water to make it a mocktail), tilting the glass as you pour to minimize foamy bubbles

6) Garnish with a rosemary sprig and an orange slice and enjoy!