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Roman Holiday

I love this lemony honey syrup with a tinge of herbal rosemary. Amaro is a bitter/sweet Italian liqueur flavored with herbs. In this recipe, it balances the sweetness of the honey and sour of the lemon making for a smooth and not-too-sweet cocktail.

It’s that easy: Make a second batch of the syrup without the Amaro and use it to flavor sparkling water for a delicious mocktail.

Roman Holiday
Prep time:
10min
Total time:
10min

Servings:
8

Ingredients

  • 8 oz. (1 cup) lemon juice, from about 6 juicy lemons
  • 4 oz. (1/2 cup) honey
  • 2 sprigs rosemary, plus 8 more for garnish
  • 6 oz. (3/4 cup) Amaro
  • 2 - 750 ml bottles Chandon Blanc de Noir sparkling wine, chilled
  • 8 strips of lemon peel

Instructions

  1. Combine lemon juice, honey and 2 rosemary sprigs in a small pan and bring to a simmer over medium heat. Stir to dissolve the honey and remove from heat. Cool 5 minutes and discard rosemary.
  2. Transfer to a small bowl, stir in Amaro and refrigerate until chilled.
  3. Add 2 oz. (1/4 cup) syrup to tall skinny glasses. Top with chilled prosecco and garnish with skewered lemon peel and rosemary sprigs. Serve immediately.

Tip: If you’re using a smaller champagne flute, add only 1 oz. (2 tablespoons) of syrup to each glass.

Click Here to print the Recipe for Roman Holiday

By Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink full of dishes.

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