Campari Cranberries With Rosewater Food

LIPSTICK MEMORY

Steps:

• 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.
• 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.

CRAN ROYALE

Steps:

• Cranberry-Thyme Syrup:
• Cook thyme, cranberries, sugar, and 1/4 cup water in a small saucepan over low, swirling pan occasionally, just until sugar is dissolved and cranberries have released their color, 12-15 minutes (do not reduce liquid). Strain through a fine-mesh sieve into a heatproof bowl or measuring cup and let cool (you should have 4 oz.).
• Assembly:
• For each cocktail, combine 1 oz. cranberry-thyme syrup, 1/2 oz. lemon juice, and 1/4 oz. Campari in an ice-filled cocktail shaker. Cover and shake vigorously until the outside of shaker is very cold, about 20 seconds. Strain into a chilled coupe glass and top with 3 oz. Champagne; garnish with 3 cranberries on a skewer.
• Do Ahead
• Syrup can be made 2 weeks ahead. Cover and chill.

CAMPARI CRANBERRIES WITH ROSEWATER

Steps:

• In a medium saucepan, stir together the sugar, 1 cup of water, a pinch of salt and 1 cranberry and bring to a boil. Add the remaining berries and orange rind and simmer, covered, over low heat for 5 minutes. Uncover, raise the heat to medium and simmer for 5 minutes more. Stir in the allspice, Campari and rosewater. Remove from heat and cool at room temperature. The sauce will thicken as it cools.