1 750-ml bottle of Champagne, chilled
2 Ruby Red pink grapefruits
herbal simple syrup (recipe follows)
Cut grapefruits in half and squeeze juice, reserve to side. In each glass pour ¼ cup grapefruit juice, 2 tablespoons simple syrup and top off with champagne.
Herbal Simple Syrup
½ cup sugar
½ cup water
2 fresh rosemary sprigs
3 fresh thyme sprigs
In a small saucepan, combine the sugar and water and bring to a boil over high heat. Stir with a wooden spoon until sugar dissolves. Remove from heat, add the herbs and let stand for 1 hour. Pour the syrup through a mesh sieve into a jar. Let cool, cover and refrigerate until ready to use.
Herb Bouquet Tutorial
Small bits of herbs
1. Pick one long rosemary sprig and pluck the leaves on the bottom half.
2. Compare the sprig length with the desired glassware to make sure the sprig top sits slightly above the glass rim. Trim the sprig if necessary.
3. Use the rosemary sprig as the backing and build your way up with more herbs in different texture and color.
4. Hold the neck of your herb bundle and use thin twine to tie everything together – voila!