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Raspberry Shortbread Spritz
Rated 5.0 stars by 1 users
Author:
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.
Ingredients
Rosemary Ice Cubes
- 1 to 2 ea fresh rosemary sprigs, cut into 2-inch lengths
Raspberry Shortbread Tea
-
1 Tbsp Raspberry
Shortbread White Tea
- 6 oz water at 190ºF
Raspberry Syrup
-
1 Tbsp Red
Raspberry Sugar
- 1 oz water at 200ºF
Hibiscus Tea
-
1 tsp Hibiscus
Flower – Cut & Sifted
- 2 oz water at 200ºF
Cocktail Assembly
- 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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Directions
- Prepare Ice Cubes. Place one piece of cut rosemary in each compartment of an ice cube tray. Fill with water; freeze until solid.
- Prepare Raspberry Shortbread Tea. Steep Raspberry Shortbread White Tea in hot water for 4 minutes; strain fully. Allow to cool. Discard solids.
- Prepare Raspberry Syrup. Combine Red Raspberry Sugar and hot water; stir until sugar dissolves fully.
- Prepare Hibiscus Tea. Steep Hibiscus Flower – Cut & Sifted in hot water for 5 minutes; strain fully. Allow to cool. Discard solids.
- 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.
- Recipe intended for consumers 21+ years of age. Please drink responsibly.