Hemlock Cocktail

2 sprigs fresh mint, whole leaves removed (about 30-40 mint leaves)
6 sprigs fresh thyme
the peel of one fresh orange (use a vegetable peeler to remove the peel)
1/4 cup rosemary simple syrup
4 ounces gin (Bombay Sapphire)
4 ounces melon liqueur (Midori)
juice of 1/2 orange
1.5 ounces orange liqueur (Grand Marnier)
3 dashes bitters (blood orange bitters)
champagne, chilled, for topping off each glass
green sanding sugar, for lining the rim of each glass (optional)
2 tablespoons fresh orange juice, for rimming each glass (optional)

Place the mint leaves in between your hands and lightly roll them back and forth to bruise them ever so slightly. This will help the mint to release its' essential oils and flavor!

In a large pitcher, combine the mint leaves, whole sprigs of thyme, orange peel, rosemary simple syrup, gin, melon liqueur, orange juice, orange liqueur and bitters. Stir to combine.

You can prepare the cocktail up to this point a few hours ahead of time, just cover and store in the fridge.
When ready to serve, give the cocktail a good stir to re-mix.

If rimming the glasses, pour the remaining orange juice onto a shallow plate.

Pour the green sanding sugar onto a second shallow plate.
Dip the rim of each glass into the orange juice first, then into the sanding sugar to coat the rim completely.
Strain the chilled cocktail mix into a large bowl (or cauldron!) Using a fine-mesh sieve.

Fill each glass about halfway up the side with the cocktail mix, and fill the rest of the way with champagne. Serve and enjoy!