Bring Us a Figgy Pudding (or a Fig Rosemary Sparkler)

And bring it right here! Ring in the new year in style with this simple and stylish libation. The cocktail starts with bourbon and foolproof Fig Rosemary simple syrup, all topped off with the celebratory staple of champagne. This is a sipper to savor on December 31st!

Fig Rosemary Sparkler

Ingredients
1 cup water
4 rosemary sprigs
1 7 oz. package of Mission figs, diced
1/2 cup sugar
4 oz. Watershed Bourbon
1 bottle dry champagne
Cranberries and rosemary sprigs, for garnish

Yields: 4

For the fig rosemary syrup, heat the water and sugar in a saucepan over high heat until sugar is dissolved and just starting to boil. Turn off the heat, and add in the chopped figs and 4 rosemary sprigs. Let the mixture steep for 1 hour until cooled. Strain the syrup through a fine mesh sieve or cheesecloth to remove all solids. Pour the simple syrup into a covered container and refrigerate until using.

In each of the champagne flutes, spoon in 2 tablespoons of the fig rosemary syrup. Pour 1 oz of bourbon in each glass, then top with champagne. Plop in some cranberries and rosemary sprigs for a festive flourish.

There will likely be leftover fig syrup, so drizzle it over ice cream for a sophisticated dessert, or treat yourself to a fig Manhattan on the rocks. Cheers to 2017!