Summer Rose Garden Tea Cocktail
Yield:
1 cocktail
Like a summer garden in a glass, this elegant tea cocktail blends floral elderflower, lavender, rose and hibiscus with lemon and iced tea. Top with sparkling rosé for a festive twist and garnish with fresh mint and edible flowers for a beautiful warm-weather sip.
Ingredients
Cocktail
- 4 ounces Luzianne Iced Tea, brewed and chilled
- 2 ounces gin
- 1 ounce St. Germaine (or other elderflower liqueur)
- 1/2 ounce Lavender Rose Hibiscus Syrup, recipe follows
- 1/2 ounce lemon juice
- Splash of sparkling rosé (or club soda)
- Ice
- Fresh mint, for garnish
- Edible flowers, for garnish
Lavender Rose Hibiscus Syrup
- 1 cup sugar
- 3/4 cup water
- 1 Family Size bag Luzianne Hibiscus Iced Tea
- 1 tablespoon food-grade lavender flowers
- 2 teaspoons rose water (or 2 tablespoons food-grade rose petals)
Directions
- Combine the chilled tea, gin, St. Germaine, Lavender Rose Hibiscus Syrup, lemon juice and ice in a cocktail shaker.
- Shake vigorously until well chilled, then strain the mixture into a champagne coupe. Top with sparkling rosé or club soda and garnish with mint and flowers.
Lavender Rose Hibiscus Syrup
- In a small sauce pan, combine the sugar, water, tea bag and lavender flowers (if using food-grade rose petals, add them now) over medium-high heat and bring to a boil. Reduce heat to a simmer; cook and stir until sugar is dissolved. Remove from heat, cover and cool for at least 1 hour.
- Strain through a fine mesh sieve lined with a coffee filter. Press on the solids to extract all of the liquid. (If using rose water, add it now.) Transfer to a resealable container and store in the refrigerator for up to 3 weeks. (Makes 1 cup.)
