Grapefruit and Rosemary Mimosa
1 cup water
1 cup sugar
3 sprigs fresh rosemary, plus garnish
1 bottle (750ml) dry champagne, chilled
2 cups fresh grapefruit juice
Place sugar and water in a small saucepan and bring to a simmer.
Add rosemary sprigs and stir.
Remove from heat, cover, and let steep 15 minutes.
Remove sprigs and discard.
Fill each glass half full with champagne, then top with ¼ cup grapefruit juice and 2 teaspoons rosemary syrup.
Garnish with rosemary sprigs and enjoy.