Recipe courtesy of David Burtka
Champari Gold
Total:
10 min
Active:
10 min
Yield:
8 servings
Level:
Easy
Total:
10 min
Active:
10 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Use a peeler to remove eight 5-inch strips of orange peel. Make sure to remove only the orange peel, leaving behind as much white pith as possible.

Cut each sprig of rosemary into 4-inch pieces. Remove the leaves from the bottom 1/2 inch of the rosemary sprigs, exposing the stems.

Roll up each strip of orange peel from one end to the other, peel-side out, to resemble a rose. Pierce the exposed end of the rosemary sprig through the rolled orange peel, ensuring the rosemary holds together both ends of the orange rose.

Divide the champagne among 8 flutes (about 4 ounces per glass). Top each with a splash of Campari (about 1/4 ounce). Drop a rosemary orange garnish into each flute.

Photograph by Tara Donne

IDEAS YOU'LL LOVE

Garlic Yukon Gold Mashed Potatoes

Recipe courtesy of Anne Burrell

Slow-Cooker Golden Chicken Pasta

Recipe courtesy of Robin Chapman

Gold Cake

Recipe courtesy of Alton Brown

Golden Daiquiri

Recipe courtesy of Food Network Kitchen

Golden Margarita

Recipe courtesy of John Green|John Green

Cuervo Golden Margarita

The Gold Medal

Recipe courtesy of Brian Boitano

Cuervo Golden Sunset

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking