GRAPEFRUIT AND SAGE CHAMPAGNE

Sage Syrup --
1 cup of sugar
1 cup of water
2 bunches of fresh sage leaves

Cocktails -- 
3 ounces (6 tablespoons) of pink grapefruit juice
1 & 1/2 ounces (3 tablespoons) of the sage syrup
2-3 dashes of angostura bitters
1/2 cup of champagne

How To --
combine the sugar and water over medium-high heat and stir until the sugar is dissolved to create the syrup
stir in the sage and cook for 30 seconds more
let the syrup cool at room temperature and remove the sage
shake the pink grapefruit juice, syrup, and bitters into a shaker with ice
strain into a glass with fresh ice
OR
use a mason jar and strain the mixture using a fine mesh strainer
top with the champagne
garnish with sage leaves

I haven't tried this one recipe yet, but it's at the top of my to-do list for the summer.
Generally speaking, wine and champagne are gluten free. The only instance where they aren't is if they're stored in a barrel that may have been used to hold a malt-based products. I'm extremely sensitive to the slightest bit of cross contamination, but I've never had a bad experience with alcohol yet. For future reference, regular beer, bourbon, whisky, and wheat-based vodkas do contain gluten. Stick to ciders, rum, and cocktails. 

recipe & photo by Floating Kitchen.