Ingredients:

  • 120 ml (4 oz) Unsweetened 100% Cranberry Juice
  • 60 ml (2 oz) Grand Marnier or Cointreau
  • 30 ml (1 oz) Pure Maple Syrup (Grade A)
  • 4 dashes Angostura Bitters
  • 1 bottle (750 ml) Chilled Champagne, Prosecco, or Cava
  • 12 Fresh Cranberries
  • 4 Sprigs of Fresh Rosemary
  • 4 Thin Orange Twists

Instructions:

  1. Place your champagne flutes in the freezer for 5 minutes until they develop a delicate frost to ensure the cocktail stays effervescent longer.
  2. In a small pitcher, combine the cranberry juice, orange liqueur, maple syrup, and bitters. Stir gently until the maple syrup is fully integrated into a rich liquid.
  3. Carefully pour 45 ml (1.5 oz) of the flavored base into the bottom of each chilled flute to create a deep red visual foundation.
  4. Slowly tilt each glass and pour the chilled Champagne down the side, allowing the bubbles to mingle with the base and create a sunset gradient effect.
  5. Gently tap a rosemary sprig against your wrist to release oils, then place it into the glass with three fresh cranberries.
  6. Add a twist of orange peel over the glass to express citrus oils, drop it in, and serve immediately while vibrant and fizzy.