For the rosemary syrup (makes enough for 4 drinks)
A refreshing spritzer is the kind of drink that goes with everything, and this mocktail version is an enticing option for those looking to drink less over the festive season
To make the rosemary syrup, put the sugar and rosemary in a pan with 50ml of water and pare in the lemon zest using a vegetable peeler. Heat gently until the sugar has dissolved and then set aside for 30 minutes to infuse and cool.
To make the cocktail, divide the rosemary syrup among four ice-filled tumblers. Top up with the chardonnay pressé, then add a splash of soda to each glass for freshness. Give each tumbler a stir and then garnish with lemon rind and rosemary sprigs for colour.