The Sardinian Sun
(Serves 1)
1 1/4 oz. pear vodka (Grey Goose or Effen Pear suggested)
1/2 oz. Aperol or Campari
1/2 oz. rosemary simple syrup
1 1/4 oz. pink grapefruit juice
Prosecco, brut preferred, to taste (about 1-1 1/4 oz.)
Sprig of rosemary, twist of grapefruit or orange, or slice of pear, for garnish
For the rosemary simple syrup:
5-6 stalks rosemary
1 cup sugar
3 cups water
The Sardinian Sun
Place ingredients in a cocktail shaker filled with ice. Shake well, pour into martini glass, and garnish.
For the rosemary simple syrup:Bring water to boil in pot, then add rosemary. Reduce heat and while steeping, add sugar. Reduce heat again and steep for approximately 30 minutes. Remove rosemary using a strainer. Refrigerate mixture in container (with a few sprigs of rosemary to keep the flavor) for two weeks.
