1 lime halved
2 tbsp. sugar
1 c. sweetened cranberry juice
1 bottle champagne
12 fresh cranberries
4 small sprigs of fresh rosemary
Directions:
Rime champagne flutes with lime and dip in sugar.
Pour 1/4 cup cranberry into glass and top with champagne.
Use a toothpick to poke a hole in cranberries.
Thread rosemary skewer through cranberries and garnish mimosas.
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