5 oz of spiced syrup orange bitters
1 bottle of Champagne, Prosecco, or Cava (750 ml)
5 sprigs of fresh rosemary, rinsed
¼ cup of fresh pomegranate arils
¼ cup of fresh pomegranate arils
2 Tbsp Cinnamon Plum Herbal Tea
1 tsp Pink Pepperberry
1 cup of water at 200ºF (8 oz)
1 cup of sugar (8 oz)
Add 1 ounce of syrup and 1 dash of orange bitters to a champagne flute. Top with Champagne, Prosecco, or Cava, approximately 5 ounces. Pull leaves from bottom half of rosemary sprig. Add rosemary, stem-end first, and stir. Garnish with 1 to 2 teaspoons of pomegranate arils.
Makes five (6-ounce) cocktails.
Combine herbal tea, pink pepperberry, and water in a small saucepot over medium heat. When water begins to steam and bubble at the edges, turn off heat and cover. Infuse for 5 minutes; add sugar and stir until fully dissolved. Strain through fine mesh strainer into a glass jar. Allow to cool before drink assembly. Store leftover syrup in refrigerator for up to one week.
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Elegance and Japanese design come together. The unique studded design is made of heavy duty cast iron with an enameled interior so your tea stays hot and retains its flavor. Complete your set with the coordinating cast iron teapot available separately. Set of 2.
DIMENSIONS: 3” x 3” x 2”
CAPACITY: 4 oz
MAINTENANCE: Rinse with water and hand dry.
COLOR/MATERIAL: Red/Cast Iron
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