Raspberry Shortbread Spritz

The Spice & Tea Exchange

Servings

one cocktail. Tea and syrup prep yields enough to make 2 drinks.

Sweet, bubbly, and just the right amount of fancy—this Raspberry Shortbread Spritz is your new go-to cocktail for sipping pretty.

Raspberry Shortbread Spritz

Ingredients

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    • 1 to 2 ea fresh rosemary sprigs, cut into 2-inch lengths

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    • 1 Tbsp Raspberry Shortbread White Tea
    • 6 oz water at 190ºF

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    • 1 Tbsp Red Raspberry Sugar
    • 1 oz water at 200ºF

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    • 1 tsp Hibiscus Flower – Cut & Sifted
    • 2 oz water at 200ºF

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    • 1 ea rosemary ice cube
    • 2 oz raspberry shortbread tea
    • ½ oz raspberry syrup
    • 3 oz sparkling rosé wine
    • 1 oz club soda
    • ½ oz hibiscus tea
    • 2 to 3 ea fresh raspberries, for garnish
    • 4 to 5 ea Pink Pepperberry, for garnish
    • Special Equipment: ice cube tray

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    • Raspberry Shortbread Spritz (Kit)

    Directions

    1. Prepare Ice Cubes. Place one piece of cut rosemary in each compartment of an ice cube tray. Fill with water; freeze until solid.
    2. Prepare Raspberry Shortbread Tea. Steep Raspberry Shortbread White Tea in hot water for 4 minutes; strain fully. Allow to cool. Discard solids.
    3. Prepare Raspberry Syrup. Combine Red Raspberry Sugar and hot water; stir until sugar dissolves fully.
    4. Prepare Hibiscus Tea. Steep Hibiscus Flower – Cut & Sifted in hot water for 5 minutes; strain fully. Allow to cool. Discard solids.
    5. Assemble the Cocktail. Place one rosemary ice cube in a coupe or wine glass. Stir in remaining liquid ingredients. Garnish with fresh raspberries and Pink Pepperberries.
    6. Recipe intended for consumers 21+ years of age. Please drink responsibly.
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