The Summer Collection

SALTED ROSÉ

Surprise your palate with our elevated remix of the Salty Dog, a cocktail that brings out the red fruits of Moët Rosé with a perfectly paired hibiscus tea syrup.

Recreate this drink at home with

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ORDER

INGREDIENTS

2.5 oz. Moët & Chandon Rosé Impérial
1/4 oz. Hibiscus Tea Syrup
1.5 oz. Grapefruit Soda (GuS’ or Fever-Tree preferred)
¼ oz. Simple Syrup
1 Bar Spoon Juneberry Jam

Garnish

Pink Sea Salt

Rim with dried rose petals

Glassware

Rocks Glass

METHOD

Prep glass with salt and edible flower waterfall rim
Pour Moët Rosé
Top with grapefruit soda and hibiscus tea syrup

HIBISCUS TEA SYRUP

1 cup water, 1 cup sugar (or preferred sweetener), 3 hibiscus tea bags (rec: Tazo Passion, but any hibiscus tea will work here)
Bring water to a simmer, add tea.
Turn off heat, letting the tea steep for 5-10mins. Remove tea bags
Add sugar and stir until fully dissolved.
Refrigerate before use.

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