Rosemary Sparkler

This sharp, fruity refresher will transport you to a snowy holiday party, clinking glasses by a roaring fire. If you’re not a fan of rosemary, substitute sage, mint, fresh ginger or orange peels. The simple syrup will last a few weeks in the fridge and works well in cocktails, lemonades and teas. You can also swap out the vodka and soda water for dry champagne or omit the alcohol entirely.

Cocktails are mixed up by Applegate employee Jenny Burns


  • 1 cup sugar
  • 1 cup water
  • 1-2 large rosemary sprigs
  • 4 oz (½ cup) freshly squeezed orange juice
  • 8 oz (1 cup) 100% cranberry juice (unsweetened)
  • 6 oz (¾ cup) vodka, optional
  • 10 oz (1¼ cups) soda water

Garnish ideas: orange wheels, fresh or frozen cranberries, fresh rosemary sprigs


  1. Make the rosemary simple syrup: heat the sugar and water in a saucepan over medium heat until boiling and sugar has dissolved. Remove from heat and add rosemary sprigs. Let steep at least 20 minutes (but no more than 1 hour). Discard rosemary, transfer syrup to a covered container and store in fridge.
  2. Mix juices, vodka (if using) and 4 oz rosemary syrup in pitcher and stir well to combine. To serve, add soda water, pour in highball or large glasses over ice and garnish with fruit and herbs.