- ½ ounce orange liqueur (we recommend Pierre Ferrand dry curaçao)
- 3 ounces cranberry juice
- 3 ounces cava
- 1 dash Artemisia Junio Bitters
- Fresh cranberries, for garnish
- Fresh rosemary sprig, for garnish
Combine the orange liqueur, cranberry juice, and junio bitters in a shaker over ice and stir gently to chill.
Strain into a champagne flute and top with the sparkling wine. Garnish with a sprig of rosemary.