This lovely cocktail is a snap with make-ahead simple syrup made from our super-delicious Berry Blast Herbal Tea. Rim the flutes with our Blueberry Sugar for a sweet, crunchy treat. Then, top it with sparkling wine, Champagne or Prosecco – we go all in on sweetness and use a sparkling Moscato. No matter which bubbles you choose, you’ll be crowned the host-with-the-most!
Time: 30 min
Makes 4 cocktailsRating
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Loading...| 1 cup granulated sugar | |
| 1 cup water | |
| 1/4 cup Berry Blast Tea | |
| Champagne, Prosecco or Sparkling Wine | |
| Blueberry Sugar for rimming the glasses | |
| Lemon wedge or water to moisten the rim of the glass |
| 1. | To make the Berry Blast simple syrup. Heat one cup water and one cup sugar in a saucepan. Bring to just a simmer and cook until the mixture is clear and the sugar is dissolved. Cook for about 2 minutes longer to reduce the syrup just a bit. Turn off the heat. Add in 1/4 cup Berry Blast Tea. Cover and allow to steep for 30 mins. |
| 2. | Strain the simple syrup and discard the solids. Allow to cool. This Berry Blast simple syrup can be stored in the fridge for up to 2 weeks. |
| 3. | To make the cocktail, moisten the rim of the glass with water or run a lemon wedge around the rim. Dredge the glass rim in the Blueberry Sugar. Add 1 oz Berry Blast Simple Syrup to the glasses. Pour in the cold bubbly. Cheers! |
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