WHAT YOU'LL NEED: (SERVES 8)
1 cup Stirrings Peach Bellini Mix
1 1/2 Bottles (750ml) Prosecco (mocktail version: club soda)
8 Rosemary Sprigs
4 oz Water
1/2 cup Granulated Sugar
Garnish: Lemon Drop Rimming Sugar, Pomegranate Martini Rimming Sugar, Frosted Rosemary Sprigs
HOW TO MAKE IT:
To make the frosted rosemary sprigs, dip each rosemary sprig in water, shaking off the excess. Roll the wet rosemary sprigs in sugar to get the frosted look.
Rim 4 champagne flutes with Stirrings Lemon Drop Rimming Sugar. Rim 4 other champagne flutes with Stirrings Pomegranate Martini Rimming Sugar.
Add 1 oz Stirrings Peach Bellini Mix to each champagne flute. Top each with Prosecco, dividing evenly between each glass.
Garnish with frosted rosemary sprigs. Serve immediately.