- 3 oz Torresella Prosecco Rosé
- 2 Tsp Brown Sugar
- 1 oz Bourbon
- ½ oz Grapefruit Juice
- 1 Lemon, Juiced
- 3 Rosemary Sprigs
- Garnishes: Rosemary Sprigs and Grapefruit Wedge
Combine bourbon, brown sugar, grapefruit juice, lemon juice, and a rosemary sprig in a Boston Shaker and shake well. Fine strain evenly into two ice-filled collins glasses and top off with Torresella Prosecco Rosé. Alternatively, you can pour the Prosecco Rosé into the large shaker tin and stir all ingredients before fine straining into glassware.
Garnish each with a rosemary sprig and a grapefruit wedge.
Ideas for repurposing your leftover rosemary:
Freeze them into ice cubes.
Dry them and make spice blends.
Use in pesto, chimichurri, and smoothies.
Add to salad dressings.
Infuse in olive oil and water.
Or add flavor to your butter.
Recipe created by mixologist Joshua Labrada