Place 1 tablespoon dried rhodiola root (or the equivalent powdered extract per manufacturer's guidance) in a heatproof container. Pour 250 ml hot water (just off boil) over the rhodiola, cover and steep 10 minutes.

Strain and sweeten

Strain the infusion through a fine mesh sieve or tea strainer into a clean jar. If using honey or agave, stir in 1 teaspoon while the infusion is warm so it dissolves. Cool to room temperature, then refrigerate. This yields ~240–260 ml; use 60 ml per cocktail.

Build the No-Groni Sbagliato (per serving)

Chill glass and prepare ice

Chill a rocks or wine glass by filling with ice and water for 1–2 minutes, then discard or use another pre-chilled glass. Place 3–4 large ice cubes in the serving glass.

Measure base flavors

Add 2 tablespoons non-alcoholic bitter aperitif, 1 tablespoon sweet vermouth substitute, and 2 tablespoons fresh pomegranate juice directly over the ice in the prepared glass.

Add rhodiola infusion

Pour 60 ml chilled rhodiola infusion into the glass with the base ingredients. Stir gently 6–8 seconds to combine and slightly chill the mixture.

Top with sparkle

Top the mixture with 60 ml chilled sparkling water or non-alcoholic sparkling wine. Give a very light stir (2–3 gentle turns) to marry the bubbles without flattening them.

Express and garnish

Take one piece of orange peel and hold it over the drink, skin-side down. Pinch/fold it to express the citrus oils across the surface, then rub the rim with the peel and drop it into the glass. Sprinkle 1 tablespoon pomegranate arils on top for color and texture.

Serve

Serve immediately while sparkling. Note: the rhodiola infusion provides a gentle adaptogenic lift — adjust infusion strength and dose to your tolerance and the product guidance.