Champari Gold
Serves: 3
Lilian Bahringer
1 January 1970
Based on User reviews:
50
Spice
42
Sweetness
46
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Use a peeler to remove eight 5-inch strips of orange peel
2
Make sure to remove only the orange peel, leaving behind as much white pith as possible
3
Cut each sprig of rosemary into 4-inch pieces
4
Remove the leaves from the bottom 1/2 inch of the rosemary sprigs, exposing the stems
5
Roll up each strip of orange peel from one end to the other, peel-side out, to resemble a rose
6
Pierce the exposed end of the rosemary sprig through the rolled orange peel, ensuring the rosemary holds together both ends of the orange rose
7
Divide the champagne among 8 flutes (about 4 ounces per glass)
8
Top each with a splash of Campari (about 1/4 ounce)
9
Drop a rosemary orange garnish into each flute
10
Photograph by Tara Donne