Sparkling Rose with Bay Leaf Syrup

Photo: Anna Williams

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.


  • ½ 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.

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