Royal Garland Fizz

Ingredients

• 1 ounce clear honey 
• 0.5 cup cranberries fresh
• 0.5 ounce cup heavy whipping cream 
• 1.5 cups cup heavy whipping cream 
• 1  egg yolk 
• 1 ounce hendrick's gin 
• 1.5 cups hendrick's gin 
• 0.8 ounce lime freshly squeezed
• 1 serving kosher salt 
• 1 cup popped popcorn 
• 1 serving rosemary chopped
• 1 serving sparkling wine 
• 1.5 cups sugar 

Equipment

• bowl
• canning jar

Directions

1. For the Cranberry Infused Gin: At least 2 days in advance, place cranberries in a large mason jar. Muddle until slightly smashed.
2. Add gin, seal, and let sit at room temperature for 2 days. Strain and reseal. Infused gin can be kept in the refrigerator up to 1 month.
3. For the Popcorn Cream Syrup: Warm cream gently over a low heat with sugar, stirring until sugar dissolves. Salt popcorn liberally.
4. Place in a bowl.
5. Pour warm cream/sugar syrup over the popcorn, stir well, and leave to sit until cool. Cover and refrigerate 4 hours. Strain and keep refrigerated in a resealable bottle. Syrup can be kept in the refrigerator up to 1 week.
6. Add cranberry infused gin, Douglas Fir eau de vie, popcorn cream syrup, lime juice, and egg yolk to a cocktail shaker. Shake without ice to emulsify cream and egg, about 20 seconds.
7. Add ice to shaker and shake until well chilled, 15 seconds. Strain into a highball glass. Top with sparkling wine. To garnish, sprinkle chopped rosemary on top.