Recipe courtesy of Tiffani Thiessen
- 4 tablespoons orange liqueur, such as Grand Marnier
- 4 tablespoons cranberry juice
- 1 bottle cold Prosecco
- 12 fresh cranberries
- 4 small rosemary sprigs
Pour 1 tablespoon orange liqueur and 1 tablespoon cranberry juice into each of 4 champagne flutes. Add 3 cranberries to each flute and fill with Prosecco. Garnish with the rosemary sprigs and serve.
Photography by Rebecca Sanbria