
GRAPEFRUIT & THYME SPRITZ
For the ice cubes
Grapefruit and lemon zest and pieces, cut into
medium sized strips
Thyme sprigs
Edible flowers (cornflowers, alyssum or borage are
good)
For the infusion
1-2oz agave syrup
A handful of thyme sprigs
Pink grapefruit juice from 1⁄2 a grapefruit, zest and
segments from the other half
Zest strips and wedges from half a lemon
2 tsp grated root ginger plus 3 long slices
1 1/3oz vodka
For the cocktail
Squeeze of grapefruit juice
8 1/2oz Unshackled Rosé
To garnish
White sugar
Lime zest and segment for coating rim
Pink grapefruit peel/slice
Thyme sprigs
Directions
1. Put the flowers, zest and herbs in ice-cube trays.
2. Top up with water and freeze.
3. Add the infusion ingredients to a mixing glass/large sturdy glass, muddle with a muddler or small rolling pin.
4. Rim two highball glasses by coating with the lime segment then dipping into a plate of sugar mixed with a little lime zest.
5. Strain the infusion between the two rimmed glasses over the garnished ice.
6. Add a squeeze of grapefruit juice, the Unshackled Rosé and slice or twist of pink grapefruit.
ICE POP FLOAT
Ingredients
1 bottle of Unshackled Sparkling
1 or 2 cups of your favorite frozen fruit
Ice pop molds
Directions
1. Chop fruit, place in ice pop mold, and pour Unshackled Sparkling Wine until molds are about 7/8 full.
2. Freeze for at least 3 hours, place ice pops in a glass and pour more sparkling wine.
3. Garnish with a sprig of mint or basil.
