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.
20ml Benedictine D.O.M. liqueur
6 mint leaves
Shake all of the ingredients, except the Prosecco, double strain into a wine glass filled with ice.
Top up with the Prosecco.
Serve in a wine glass and garnish with Sosa freeze dried raspberries, mint leaves and dust with icing sugar.
Recipe courtesy of Luca Cordiglieri.