Rosemary-infused simple syrup adds a refreshing herbal flavor to this classic brunch cocktail. This recipe first appeared in our March 2014 issue with the story A Change of Seasons.
- 1⁄4 cup sugar
- 1 sprig rosemary
- 1⁄2 cup peach purée
- 1 (750-ml) bottle prosecco, chilled
Boil sugar and ¼ cup water in a 1-qt. saucepan until sugar is dissolved, 1–2 minutes. Add rosemary; let cool. Strain syrup; divide syrup and peach purée between 8 champagne flutes. Top with prosecco; stir to combine.