For the Cran-Rosemary Juice:

1 cup R.W. Knudsen Just Cranberry Juice (or other unsweetened 100% cranberry juice)

2 Tbsp. sugar

2 rosemary sprigs

For the cocktail:

2½ oz. dry sparkling wine

1½ oz. Campari

1 oz. Cran-Rosemary Juice

Garnish: Rosemary sprig, torched if desired

Step 1

To make Cran-Rosemary Juice, combine unsweetened cranberry juice, 2 Tbsp. water, and sugar in a small saucepan. Bring to a simmer over medium high heat, stirring to dissolve sugar, then immediately remove from heat. Add 2 rosemary sprigs and let steep 4 minutes. Strain into a liquid measuring cup or 12-ounce resealable jar. Let cool to room temperature and use immediately, or seal and refrigerate up to 2 weeks.

Step 2

To make the cocktail, add sparkling wine to a Collins glass, being careful to let fizz settle to get an accurate measurement. Add Campari and Cran-Rosemary Juice, then fill with ice. If you’d like to torch the rosemary sprig, hold it next to the burner of a gas stove or near a match for a few seconds, just to warm a bit. Give the cocktail a very brief, gentle stir, then garnish with rosemary.