Spring In A Bottle Recipe

Chill glassware

Place serving glasses or a small pitcher in the fridge or freezer for 10–15 minutes to keep the drink extra crisp.

Muddle herbs

In a sturdy mixing glass or small pitcher, add 6 fresh mint leaves and 1 teaspoon of rose syrup. Gently muddle 6–8 times just to release oils and fragrance — avoid shredding the leaves.

Add the fresh lemon juice to the muddled mint and swirl to combine with the rose syrup.

To the muddled mixture, pour in the white grape juice and remaining rose syrup (2 tablespoons). Stir gently to combine.

Add the chilled rose-flavored sparkling beverage and chilled sparkling water. Stir once or twice very gently to retain carbonation.

Taste and adjust sweetness: if you prefer a sweeter drink, add the optional 1 teaspoon simple syrup and stir gently.

Fill each chilled serving glass with ice (about 3/4 full). If making in a pitcher, add ice to the glasses instead of the pitcher to avoid diluting the full batch.

Lightly bruise a mint sprig (give it a clap between your hands) and place it in each glass. Pour the sparkling rose mixture over the ice, dividing evenly (recipe yields about 5–6 servings depending on glass size).

Garnish each glass with a lemon wheel/twist and 1–2 edible rose petals. If using a pitcher, float extra mint sprigs and a few rose petals on top for a pretty presentation.

Serve immediately, with optional straws or stirring spoons so guests can lift the herbs and petals as they sip.