Rosemary Royale

- 1 oz Aperol - 1/2 oz fresh lemon juice - 1/2 oz rosemary syrup - 4 oz brut champagne - Fresh rosemary sprig for garnish To make rosemary syrup: In a small saucepan, combine 1/2 cup sugar, 1/2 cup water, and 5-6 sprigs of fresh rosemary. Bring to a simmer over medium heat, stirring occasionally, until sugar has dissolved. Remove from heat and let cool completely. Strain out rosemary sprigs before using. To make the cocktail: In a cocktail shaker with ice, combine Aperol, lemon juice, and rosemary syrup. Shake until well chilled and strain into a champagne flute. Top with brut champagne and garnish with a fresh rosemary sprig. The Rosemary Royale is a refreshing and unique cocktail that's perfect for any occasion!