Preparation
- 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.
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