Ingredients:

  • 1.5 oz London Dry Gin
  • 0.75 oz fresh lemon juice, strained
  • 0.5 oz pomegranate and rosemary simple syrup (1:1 ratio)
  • 3 oz chilled Brut Prosecco or Cava
  • 1 dash orange bitters
  • 1 sprig fresh rosemary
  • 5 fresh pomegranate arils

Instructions:

  1. Combine the gin, lemon juice, and pomegranate-rosemary syrup in a cocktail shaker.
  2. Fill the shaker with large, solid ice cubes and shake vigorously for exactly 12 seconds until the exterior of the tin is frosted.
  3. Double-strain the mixture through a Hawthorne strainer into a chilled champagne flute or coupe glass to ensure a smooth texture.
  4. Slowly top with the chilled sparkling wine and add a dash of orange bitters.
  5. Slap a sprig of fresh rosemary to release its oils and place it in the glass along with the pomegranate arils for garnish.