French 52 Cocktail

• For the wine syrup:
• 1 cup Sauvignon Blanc or other dry white wine
• 1 cup sugar
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• 3 strips grapefruit peel (a little attached pith is fine)
• For the cocktail:
• 1 1/2 ounces gin
• 1 ounce wine syrup (recipe above)
• 1/2 ounce lemon juice
• 1/2 ounce grapefruit juice
• 2 dashes citrus or orange bitters
• 2 ounces Prosecco or other dry sparking wine, to top
• 1 grapefruit twist, for garnish

1. Make the wine syrup: Add all ingredients for the syrup to a small saucepan over medium heat. Heat, stirring often, until sugar is dissolved and syrup starts to bubble a little (about 5 minutes). Allow to cool to room temperature. Strain and refrigerate. (I'm guessing this stuff will keep a few weeks in the fridge.)
2. Add all ingredients except the Prosecco and the garnish to a cocktail shaker filled with ice. Shake until very cold. Fine strain into a chilled flute or coupe. Top with Prosecco, garnish with the twist, and serve.

syrup, sauvignon, sugar, rosemary, thyme, peel, gin, wine syrup, lemon juice, orange bitters, sparking wine

Taken from food52.com/recipes/39621-french-52-cocktail (may not work)