Royal Blush Cocktail Food

ROSEMARY CRANBERRY BLUSH

Steps:

• In a small pot, combine the sweetener, 1 cup water and 2 rosemary sprigs. Bring to a simmer over medium-low heat and cook until the sugar is dissolved, 5 to 8 minutes. Remove from the heat and let cool. Store in a reusable container in the refrigerator.
• Fill 2 glasses with ice. In a cocktail shaker, combine 1/4 cup of the rosemary simple syrup with the cranberry juice (reserve the remaining simple syrup for another use). Shake and pour over the ice into the glasses. Top with the seltzer. Garnish each with a rosemary sprig.

ROYAL BLUSH COCKTAIL

Steps:

• Combine the vodka, lime juice, Simple Syrup, cherry juice and mint leaves in a shaker with ice. Shake until chilled and strain into 4 martini glasses. Top each glass with champagne and serve.
• Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.

PROSECCO BLUSH

Steps:

• Pour grapefruit soda in a champagne flute and top with Prosecco. Garnish with zest.

ROYAL BLUE COCKTAIL

Steps:

• Moisten rim of chilled martini glass with lime wedge. Sprinkle sugar onto small plate and dip moistened rim into the sugar to coat lightly.
• Fill cocktail shaker with ice. Add cranberry juice, vodka, curacao and lime juice; cover and shake. Strain into martini glass.