Make a rosemary simple syrup ahead of time, and you’ll be ready to assemble this festive cocktail whenever the holiday happy hour rolls around! Simply boil, simmer and steep rosemary leaves in a solution of water and sugar and strain. When you’re ready to make drinks, put small scoops of raspberry sorbet in the bottom of champagne flutes, then pour in the herbal syrup, gin and top off with Prosecco. Garnish with cranberry and a sprig of rosemary and let the happy holidays begin! Get the recipe for Cranberry Rosemary Prosecco Float.