Auld Lang

• 3/4 ounce Aperol
• 3/4 ounce St-Germain
• 3/4 ounce lime juice
• 3/4 ounce rosemary-infused simple syrup (see note)
• 2 ounces dry sparkling wine
• Rosemary sprig for garnish

1. Shake the Aperol, St-Germain, lime juice and rosemary-infused simple syrup with ice and strain into a champagne flute.
2. Top with sparkling wine.
3. Garnish with a large sprig of rosemary.

st, lime juice, simple syrup, sparkling wine, rosemary

Taken from cooking.nytimes.com/recipes/1013705 (may not work)