Early Blossom Spritz Recipe

Time30m

Serves1

Kronan Punsch, ALB Vodka, Grapefruit Juice, Fresh Lime Juice, House-made Rose-Rooibos Tea Syrup, Peychauds Bitters, and Club Soda

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Ingredients

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1
Make the House-made Rose-Rooibos Tea Syrup
In a saucepan, combine 1 cup of water, 1 cup of sugar, and 2 tablespoons of dried rose petals and 2 tablespoons of rooibos tea. Bring to a simmer, stirring until the sugar has dissolved. Remove from heat and let steep for 15 minutes. Strain and cool.
2
Mix the Cocktail
In a large cocktail shaker, combine Kronan Punsch, ALB Vodka, grapefruit juice, fresh lime juice, and house-made rose-rooibos tea syrup. Fill the shaker with ice and shake well for about 15-20 seconds.
3
Serve the Cocktail
Strain the mixture into a tall glass filled with ice. Add Peychauds bitters and top with club soda. Stir gently to combine.
4
Garnish
Garnish with a slice of grapefruit and a sprig of mint, if desired.