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