We continued our treasured and warmly anticipated tradition of gathering with family during the Thanksgiving week, packing two cars this year as my husband wanted to take his four wheel drive off-roading in the surrounding forests. I shopped for groceries before we left town, and as always, packed sharp knives, and the ingredients and kitchen tools needed for the various recipes I planned to make. However, tradition also dictates that things get left behind and forgotten, and additional ingredients are always needed as recipes invariably change. Once settled, my Sister-in-Law was making the drive to the nearest well-stocked supermarket and graciously and generously offered to pick up anything needed – which for us included champagne flutes for that evenings cocktail.
POMEGRANATE ROSEMARY SPARKLING COCKTAIL
1/4 cup water
1 tablespoon sugar
3 sprigs of fresh rosemary
1/2 cup pomegranate juice
Combine 1/4 cup water and sugar in a small saucepan, bring to a simmer, stirring until sugar dissolves. Remove from heat. Add rosemary, let stand 30 minutes to an hour. Remove rosemary.
Pour 2 tablespoons pomegranate juice and 1 tablespoon of rosemary syrup into champagne flutes. Top each serving with sparkling wine.
Recipe adapted from Freixenet