Step 1: Craft the Rosemary Simple Syrup
In a small saucepan, combine the water, sugar, and rosemary sprigs. Heat over medium heat, stirring, until the sugar has completely dissolved. Let it simmer for 1 minute, then remove from heat and allow the rosemary to steep for at least 30 minutes as the syrup cools. This infuses the syrup with a beautiful herbal essence. Strain out the rosemary and store the syrup in a jar. (Can be made up to 2 weeks ahead).

Step 2: Chill Your Glassware
Place your champagne flutes or coupe glasses in the freezer for at least 15 minutes before assembling the drinks. A frosty glass is essential for keeping the cocktail chilled and feeling extra special.

Step 3: Prepare the Cocktail Base (Can be Batched!)
In a pitcher or a large measuring cup, combine the gin, cranberry juice, fresh lime juice, and the 2 oz of cooled rosemary simple syrup. Stir well to combine. This entire base can be prepared and refrigerated up to 24 hours in advance.

Step 4: Assemble the Drink
Take your chilled glasses. If desired, you can add a few fresh cranberries to the bottom of each glass for a pop of color. Divide the cocktail base evenly among the glasses, filling each one about halfway.

Step 5: The Grand Topper
Slowly and gently top each glass with chilled champagne or prosecco. Pouring it down the side of the glass helps preserve the bubbles and creates a beautiful layered effect before you stir.

Step 6: The Final Garnish
Gently place a small sprig of fresh rosemary into each glass. For an extra touch of aroma and citrus, express a lime twist over the drink by holding it over the glass, skin-side down, and giving it a sharp twist to release the oils, then drop it in.

Step 7: Serve Immediately
Serve the cocktails right away while the bubbles are lively and the glass is frosty. Encourage your guests to give a gentle stir to integrate the layers before sipping