Rosé cocktails are popular, but one made with tea that isn’t hot is less common, although it should be a blockbuster! So many good flavors here—enjoy!
Rosé Sparkle
Serves 20 (in a 10-ounce rocks glass filled halfway with ice)
3 bottles sparkling rosé (approximately 10 cups)
3 cups water
2 cups fresh cranberries
30 sage leaves
1.5 ounce bag of Cranberry Cheer RefuTea
3 twelve-ounce bottles of ginger beer
Aromatic bitters, for serving
Make the cranberry tea syrup:
Combine water, fresh cranberries, sage leaves, and 1.5 ounce bag of Cranberry Cheer RefuTea. Bring mixture to a simmer with cover mostly on the pot (for when the cranberries split open and pop in your face!) and simmer for 10 minutes.
Allow to cool for 10 minutes and strain through a fine-mesh sieve.
Make the cocktail:
Combine 3 cups of cranberry tea syrup (it will be thick!) with 3 bottles sparkling rosé and ginger beer in a large punch bowl or serving pitcher. Guests can serve themselves and top with ice and a few dashes of bitters. Cheers!
Purchase the Lark Cocktails book for dozens more great recipes! #livinglark
