Grapefruit and Thyme Spritz made with Unshackled Sparkling wine by Tastemade


For the ice cubes
Grapefruit and lemon zest and pieces, cut into
medium sized strips
Thyme sprigs
Edible flowers (cornflowers, alyssum or borage are

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

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.


1 bottle of Unshackled Sparkling 
1 or 2 cups of your favorite frozen fruit 
Ice pop molds

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.

Unshackled Sparkling wine with fruit popsicle