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.