WINE COCKTAIL

photography by Kelly Moore Clark
styled by Taylor Bennett

This wine cocktail is perfect for anytime of the year. Fall notes take center stage in this combination of rosemary, roasted grapes and refreshing lemon.

What you’ll need:

2 cups red seedless grapes
1 sprig rosemary
1/2 teaspoon olive oil
2 lemon wedges
2 ounces rosemary simple syrup
Sparkling wine

Preheat oven to 400º F. Toss the grapes and rosemary in olive oil on a sheet pan and roast for 20 minutes. Allow to cool. Squeeze a lemon wedge in wine glass. Add 8-20 roasted grapes. Use a muddler to crush the grapes. Add 1 ounce of rosemary simple syrup. Fill the glass with ice and pour in sparkling wine until the glass is full. Garnish with roasted grapes and rosemary.