Tea and infusions offer brilliant flavour profiles to a wide range of cocktails. Here, the Dilmah blueberry and pomegranate tea combines the woody sweetness of pomegranate with the soft berry tones of blueberry.
Ingredients20ml Leonce Blanc raspberry fruit puree 20ml Benedictine D.O.M. liqueur 15ml Dilmah blueberry and pomegranate tea 90ml Prosecco 6 mint leaves |
MethodShake all of the ingredients, except the Prosecco, double strain into a wine glass filled with ice. Top up with the Prosecco. |
Serve
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Serve in a wine glass and garnish with Sosa freeze dried raspberries, mint leaves and dust with icing sugar. |
Recipe courtesy of Luca Cordiglieri.
