- 3 tablespoons cranberry juice
- 3 ounces champagne ((OR sparkling white wine), well chilled)
- Sugar for the glass rim, fresh rosemary sprigs, sparklers, sugared cranberries… to garnish (optional)
- Dip the rim of a champagne flute in a little water, then then dip in a small, shallow dish filled with sugar to make a sparkly rim.
- Add the cranberry juice, then pour the champagne on top. Garnish with rosemary (and sugared cranberries, if you’re feeling fancy) and serve immediately.