Rosemary-ginger prosecco spritzers
8 piece(s), 1/8-inch thick slices for garnish
2 item(s), cut into 1-inch lengths, plus more for garnish
12 fl oz, or seltzer, chilled
- In a small 2-cup saucepan, combine chopped ginger, sugar, pepper and 1/2 c water. Bring to a simmer over medium heat; cook, stirring occasionally, until sugar dissolves and mixture becomes a light syrup, 3-5 minutes (reduce heat as necessary to maintain an active simmer; do not boil.)
- Remove from heat; stir in rosemary. Let stand 30 minutes; then strain through a fine-mesh sieve into a bowl, pressing on solids to extract as much syrup as possible. Discard solids; keep covered and refrigerated until ready to use (the syrup can be made up to 3 days ahead).
- Fill 8 large glasses with ice. Add 3 fl oz (1/4 c plus 2 tbsp) Prosecco and 2 tsp rosemary-ginger syrup to each glass; stir to combine. Top off each glass with 3 Tbsp soda water; garnish with rosemary sprigs and ginger coins.
- Serving size: 1 drink