Spring Bloom Recipe

Name: Grand Pacifics SPRING BLOOM Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Ingredients: 60 ml jasmine syrup (or jasmine tea concentrate); 20 ml rose syrup (or rose simple syrup); 30 ml fresh lemon juice; 15 ml fresh lime juice; 1 each lemon wheel (for garnish); 1 each lime wheel (for garnish); 180 ml club soda (chilled); 1 cup crushed ice; 1 to taste edible rose petal(s) or jasmine flowers (for garnish); 1 tsp lemon zest (optional, for aroma)

Inspired by Grand Pacific

Time10m

Serves1

Jasmine, Rose, Lemon, Lime & Soda

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Syrups & Floral Ingredients

1/4 cup (60 ml) jasmine syrup (or jasmine tea concentrate)

1 1/3 tbsp (20 ml) rose syrup (or rose simple syrup)

Citrus & Fresh

2.03 tbsp (30 ml) fresh lemon juice

1.01 tbsp (15 ml) Fresh lime juice

1 each lemon wheel (for garnish)

1 each lime wheel (for garnish)

Mixer & Ice

3/4 cup (180 ml) club soda (chilled)

1 cup crushed ice

Optional Finishing & Aromatics

1 to taste edible rose petal(s) or jasmine flowers (for garnish)

1 tsp lemon zest (optional, for aroma)

Method

Prepare Glass & Syrups

Chill glass

Place a highball or Collins glass in the freezer for 5–10 minutes or fill with ice water while preparing ingredients to chill.

If using jasmine tea concentrate instead of jasmine syrup: brew a strong jasmine green tea (about 2 tea bags per 250 ml water) and cool. Measure 60 ml of concentrate. If using jasmine syrup, measure 60 ml. Measure 20 ml rose syrup.

Build the Cocktail

Discard ice water from the chilled glass (if used) and add crushed ice to fill the glass about two-thirds (around 1 cup).

Pour in the jasmine syrup (60 ml) and rose syrup (20 ml) directly over the ice.

Add fresh lemon juice (30 ml) and fresh lime juice (15 ml).

Gently stir 6–8 times with a bar spoon to incorporate syrups and citrus without flattening the ice too quickly.

Top & Finish

Top the mixture with chilled club soda (180 ml). Pour slowly down the side of the glass to preserve fizz and create a light layered appearance.

Taste and adjust: if you prefer sweeter, add up to 10 ml additional rose syrup; if brighter, add 5–10 ml more lemon or lime juice.

Garnish with a lemon wheel and lime wheel on the rim, and float an edible rose petal or a couple of jasmine flowers on top. Optionally, zest 1 tsp lemon over the surface for an aromatic finish.

Serve immediately with a straw and a small stirring spoon so the guest can re-integrate flavors as the ice melts.