Sparkling Midnight Thyme Rosé
This holiday, ring in the new year with something a little different than your standard glass of Champagne. This rosé cocktail perfumed with rose and thyme comes to us from cookbook author Asha Gomez. She starts with your favorite rosé and then swirls in a fragrant thyme simple syrup and a dash of rosewater for a warm and aromatic take on this year’s most beloved wine.
Ingredients
For the thyme-infused syrup:
- 1 cup water
- 1 cup granulated sugar
- 10 sprigs fresh thyme
For the cocktails:
- 6 teaspoons rose water
- 6 tablespoons thyme-infused syrup, chilled
- 1 (750-milliliter) bottle chilled dry sparkling rosé wine (I like to use Spumante Brut Rosé)
- 6 edible rose petals
- 6 tender sprigs fresh thyme
Make the syrup:
- Bring the water to a boil in a small saucepan over high heat. Add the sugar and stir until the sugar has dissolved. Remove from the heat, add the thyme, and let it infuse in the syrup for 15 minutes. Strain the syrup through a fine-mesh strainer set over a small bowl and discard the thyme sprigs. Chill the syrup.
Make the cocktails:
- Pour 1 teaspoon of rose water and 1 tablespoon of thyme-infused syrup into each of 6 Champagne flutes. Top with the sparkling rosé and give it a quick swirl. Garnish with a rose petal and sprig of thyme.