Peach and Rosemary Prosecco

There’s something about biting into a juicy sweet peach that says “summer”.  As the kids are headed back to school, it’s time to savor the last of peach season before pumpkins and all things Fall are in full swing.

Start by making the Rosemary Simple Syrup: 1 C. Water, 1 C. Sugar and about 3-4 sprigs of rosemary. Place in a saucepan and let simmer for about 5 minutes until the sugar is fully melted and rosemary essence is in the syrup. Remove from heat and use the fine mesh strainer to strain the syrup into an airtight container. Let cool and keep refrigerated up to 1 month.

**If your peaches are very ripe you do not need to grill them but if they are not soft enough to mash, then grill them and let them cool before mashing**

For the Cocktail:
1 Peach
2 oz. Rosemary Simple Syrup
4 oz. Prosecco (approx.)

Place the peach and rosemary simple syrup in a cocktail shaker and use the muddler to mash it up very well.  Use the fine mesh strainer to strain the mixture into a glass filled with ice.  Top off with Prosecco and use the bar spoon to stir. Garnish with peach wedge and/or rosemary sprigs if desired. Cheers!