Bubbles and Bitters

The fine people at Veuve Ambal and Hella Bitter sent me some sparkling wine and bitters and gave me the task of coming up with a cocktail. The rosemary and grapefruit are such a nice pairing with the bubbles and bitters, and the color is the loveliest. It's a perfect way to fancy up your basic brunch cocktail.

Grapefruit Rosemary Mimosa

2 oz. grapefruit juice
1/2 oz. rosemary simple syrup
3 oz. Veuve Ambal sparkling wine
2 dashes of Hella Bitter Citrus Bitters

To make the rosemary simple syrup, bring 1/2 cup of sugar and 1/2 cup of water to a boil in a saucepan, stirring until sugar dissolves. Remove from heat, add two springs of rosemary and let sit at room temperature for one hour. Remove rosemary.

In a champagne flute or coupe, combine freshly squeezed grapefruit juice with rosemary simple syrup. Top with sparkling wine and two dashes of bitters.