Blueberry Rosemary Cocktail

I adore drinks with herbs in them. For some reason the savory components that many bartenders are now using really speak to my tastebuds. I love cucumber, jalapeno, rosemary, thyme, mint, basil, rosemary, and pickled vegetables (especially green beans and okra). This cocktail here will appeal to most people as it is light, refreshing, and fruity- with a slight essence of rosemary. It announces itself with fresh springtime flavors and looks stunning with a fresh rosemary sprig (plus, when you bring the cocktail to your face, you get a wonderful whiff of the fresh rosemary garnish).

Blueberry Rosemary Cocktail
Serves 6
Total Time: 15 minutes

• 1 cup fresh or frozen blueberries
• 3 tablespoons sugar
• 1/3 cup water
• 2 tablespoons roughly chopped fresh rosemary
• 1 (750-ml) bottle Prosecco (Italian sparkling white wine), chilled
• Garnishes: fresh rosemary sprigs and blueberries

Simmer blueberries, sugar, water, and rosemary in a small heavy saucepan, uncovered, stirring occasionally, until thickened and reduced, about 10 minutes.

Pour into a very fine sieve and save solids, if desired (makes for a great yogurt/ice cream topping). Chill syrup until cold. Divide Prosecco among 6 small flutes, then pour 2 teaspoons syrup into each drink.   Gently stir.  Garnish with fresh rosemary and blueberries.

Use additional syrup for other cocktails and to flavor sparkling water or lemonade. Syrup keeps, covered and chilled, 3 days.


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