4 large navel oranges
8 sprigs rosemary
1 750-ml bottle champagne, chilled
2 ounces Campari
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.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.