January 17, 2019
Italian white wine with a hint of citrus and rosemary
First and foremost, what I love about this cocktail is that you can dress it up so many different ways – not only in the way you garnish it but the different types of syrups you can add to the prosecco. I feel like prosecco is one of those wines that is subtle enough that you can add your own, customized flavors to it.
Prosecco came from the village of – you guessed it – Prosecco, a suburb of Trieste, a city in northeast Italy. The name “prosecco” comes from prozek, a Slovenian term meaning “path through the woods”. So I thought using this type of wine to make a Winter Woods Rosemary cocktail was the perfect idea.
The Glera grape, which grew in the Prosecco region and was popular in Ancient Rome, became the basis for the wine.
Add some carbonation, and you have the prosecco everyone knows and loves!
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Winter Woods Rosemary Prosecco.
- 5 sprigs rosemary
- 1 cup water
- 1 cup lemon juice
- 3/4 cup white, granulated sugar
- 1 bottle prosecco
- Additional rosemary sprigs ((as garnish))
- In a small saucepan, add rosemary, water, lemon, and sugar. Heat and whisk until the sugar has fully dissolved in liquid. Remove from heat, and refrigerate until cool, about 30 minutes to 1 hour. Once cool, remove rosemary from mixture.
- Add lemon mixture to prosecco, stirring well. Pour into wine glasses, and top with additional rosemary sprigs. Enjoy!
