In large pitcher combinerosemary sprigs and 1T
sugar. Using blunt edge of large wooden spoon or
cocktail muddler, gently smash rosemary to release
oils, releasing the essence into the sugar.
Add port and brandy and stir well to dissolve
sugar. Remove rosemary sprigs. Add apples and allow
to sit in mixture for 15 minutes or longer.
Pour in sparkling rose and gently mix to
incorporate. To serve, fill glasses 1/3 way with
ice cubes and pour mixture into 6 glasses, making
sure to distribute apples evenly among each
serving.
L'chaim!
Originally Submitted
4/5/2016
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