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.
- Prep time:
- Total time:
- 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
- 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.
- Transfer to a small bowl, stir in Amaro and refrigerate until chilled.
- 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.