Cranberry Mimosas

To make cranberry and rosemary garnishes

1. To make simple syrup - combine 1 part water and 1 part sugar in a small sauce pan over medium heat. Whisk occasionally until sugar is dissolved. Allow to come to a simmer, then remove from heat. Allow to cool and then transfer to a sealed container and store in the fridge.
2. Dip rosemary sprigs in simple syrup and allow excess to drip off. Hold the rosemary sprig over a bowl of sugar and use a spoon to sprinkle sugar over the rosemary sprig. Set on a rack to dry until ready to use.
3. Thread three cranberries on a cocktail pick or toothpick. Use a spoon to drizzle simple syrup over cranberries, let excess drip off. Hold cocktail pick with cranberries over a bowl of sugar, use a spoon to sprinkle sugar over the cranberries, allowing excess to drop off. Set cranberry garnishes on a rack until ready to use.

To make cranberry mimosas

1. Fill champagne flute about 1/3 full with cranberry juice, then top with prosecco. Garnish with one sprig of rosemary and one cranberry garnish.