For the spiced honey syrup
1/2 cup honey
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup orange juice
For a large batch/pitcher (serves 14-18)
2 1/4 cups whiskey or bourbon
1 1/2 cups of the cider honey syrup entire batch
2 1/4 cups dry champagne
5 or so sprigs of rosemary
For a Single cocktail
1 oz spiced honey syrup
1 ½ oz bourbon
About 1 ½ + oz dry champagne
1 sprig of rosemary
In a small saucepan over medium heat, whisk the honey, ginger, cinnamon, cloves, and orange juice together until it starts to bubble. Remove from heat and let it cool for 5 minutes.
In a pitcher or shaker, mix the honey syrup and whiskey together with a good amount of ice so that it is completely chilled. Strain into a different pitcher or serving glass. (Note: caution that you don’t let the honey and whiskey mixture sit in the ice for too long so that it doesn’t get watered down.)
Just before serving, add the champagne to top off the glass and garnish with a ½ sprig of rosemary.
