@nataliecamilay
Save this Mistletoe Mimosa for Christmas morning!

Mistletoe Mimosa:
Combine 1/2 cup of water and 1/2 cup of sugar to a saucepan.
Bring to a boil until it is a simple syrup consistency (about 5 minutes)
Remove from heat 
Dip rosemary sprigs into the simple syrup and then immediately coat in granulated sugar. 
Set aside. 
Combine equal parts cranberry juice and orange juice to a pitcher and stir. 
Add juice 1/4 of the way to champagne glasses and add one sugar coated rosemary sprig to each glass. Fill the rest of the glass with champagne or prosecco. 
Top glass with a few cranberries for garnish and serve.