Preparation
To make the sugar syrup, put the sugar in a small saucepan with 100ml water and the rosemary sprigs. Set over a low heat until the sugar has dissolved. Simmer for 5 minutes, then leave to cool completely. Once cooled, remove the rosemary sprigs.
To make each cocktail, pour the sloe gin, cranberry juice, lemon juice and rosemary sugar syrup into a coupe glass (or similar). Top up with prosecco (about 90ml) and garnish with a twist of lemon and/or a small sprig of rosemary, if you like.
Toast the festive period with this elegant crimson cocktail. It’s worth making a batch of the rosemary sugar syrup to have on hand for other tipples.