New This Month

Sparkling Rose with Bay Leaf Syrup

Enjoy this cocktail with our Braised Chorizo. The drink's effervescence suits the dish's spice, while bay leaves and blood oranges subdue its rustic unctuousness.

  • Servings: 16

Photography: Anna Williams

Source: Martha Stewart Living, December 2007


  • 1/2 cup granulated sugar
  • 1 cup water
  • 2 dried bay leaves
  • 2 bottles sparkling rose, preferably cava
  • 4 blood oranges, cut into segments


  1. Bring sugar and water to a boil, stirring until sugar has dissolved. Remove from heat, add bay leaves, and let stand for 20 minutes. Discard bay leaves.

  2. Pour 2 teaspoons syrup and 1/2 cup rose into each of 16 glasses, and stir. Garnish with orange segments.

Reviews Add a comment