Floral Jasmine Spritz
A light, bubbly cocktail blending jasmine tea, elderflower, grapefruit, and vodka, topped with prosecco and frozen edible flowers.
Ingredients
- 8 edible flowers such as violets or rose petals
- 200 ml cold jasmine tea
- 1 tsp orange blossom honey
- 25 ml elderflower cordial
- juice 1 grapefruit
- 75 ml vodka
- 300 ml Prosecco
- extra ice cubes
- A few fresh mint leaves whole sprigs, for garnish
Instructions
- Drop one edible flower into each compartment of an ice‑cube tray, fill with water, and freeze until solid.
- In a cocktail shaker, combine the jasmine tea, orange blossom honey, elderflower cordial, grapefruit juice, and vodka. A cocktail shaker like this makes it quick and easy to chill without watering it down.Tip: Use a jigger like this to get the perfect balance between the gin and floral flavours.
- Add a handful of regular ice cubes, then shake vigorously for about 15 seconds until everything is well chilled.
- Strain the mixture into four tall glasses. Top each with prosecco.
- Gently clap each mint sprig between your palms to release its aroma, then tuck one whole sprig into each glass, no chopping needed. Drop in extra ice and the frozen flower cubes if you’re using them.
- Give each glass a final little swirl, then enjoy the fresh mint aroma as you sip! Glasses like these really show off the colour and feel relaxed and summery.