FESTIVE COCKTAILS
Use a rooibos teabag as the basis for a variety of cocktails or mocktails. Each recipe is one serving.
1. FLORAL BERRY GIN
50ml pink or Floral Berry gin
1 Carmién Cranberry Hibiscus Cold Brew teabag
pink tonic
rose petals to garnish
1 Pour the gin in a glass and add the teabag.
2 Fill with pink tonic and garnish with rose petals.
2. FRUITY SUMMER PICK-ME-UP
45ml (3T) granadilla pulp
1 Carmién Tropical Burst Rooibos Tea teabag
100ml white wine, or non-alcoholic white wine
ginger ale
peach slices, sweet basil sprigs and edible flowers
1 Put the granadilla pulp in a glass and add the teabag.
2 Add the wine and fill with ginger ale.
3 Garnish with peach slices, sweet basil sprigs and edible flowers.
3.APPLE AND MINT MOJITO
3 mint leaves
15ml (1T) brown sugar
1 Carmién Apple Mint Cold Brew Rooibos Tea teabag
50ml vodka (optional)
blue tonic
small apples, sprigs of fresh mint and edible flowers for decoration
Use a mortar and pestle to grind the mint
