The "Judgment-Free" Rosemary Rosé Fizz

The Scene: You're hosting a holiday cocktail party and want to serve something elegant, impressive, and incredibly easy. You still have a few bottles of sparkling rosé left from summer, and you're wondering, "Can I serve this in November?"

The "Pour Man's Proof" Take: Here's our hot take: yes, you can absolutely drink rosé in November. The "rule" that it's a "summer-only" drink is snobbery, plain and simple. This cocktail is the perfect "judgment-free" way to do it. We make it seasonal by adding a rosemary-infused simple syrup, which introduces a piney, savory, herbaceous note that is perfect for the holidays. It instantly transforms that light, fruity rosé into a sophisticated, seasonally-appropriate sipper.

Recipe & Directions:

4-5 oz. dry Sparkling Rosé (A regular rosé is awesome too!)

1 oz. gin (or vodka, if you prefer)

3/4 oz. Rosemary Simple Syrup (Recipe below)

1/2 oz. fresh grapefruit or lemon juice

Garnish: A fresh rosemary sprig

How to Make the Rosemary Simple Syrup:

Combine 1/2 cup water and 1/2 cup sugar in a small saucepan.

Add 2-3 fresh rosemary sprigs.

Heat gently, stirring until the sugar is completely dissolved. Do not let it boil.

Remove from heat and let it steep for at least 30 minutes. The longer it steeps, the stronger the flavor.

Strain out the rosemary. It will keep in an airtight container in the fridge for 2-3 weeks.

How to Make the Cocktail: Fill a cocktail shaker with ice. Add the gin, rosemary simple syrup, and grapefruit/lemon juice. Shake well for 15 seconds. Strain into a champagne flute or wine glass. Top slowly with the rosé (or sparkling rosé). If you don't have a sparkling rosé, feel free to add some club soda for bubbles and softness. Garnish with a fresh rosemary sprig.