Pineapple Rosemary Crush Cocktails


2 cups fresh pineapple chunks, plus more for garnish
8 small sprigs rosemary, plus more for garnish
1 (750-ml) bottle sparkling wine, chilled
2 (12-ounce) cans  Ginger Ale, chilled


For each cocktail, muddle 2 chunks of pineapple with one sprig of rosemary in the bottom of a cocktail glass until juicy and fragrant. Fill with ice, and then pour over a generous 1/3 cup wine and top off with ginger ale. Garnish with rosemary and serve immediately.

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