Autumnal Sparkling Sangria
Patagonia Maqui Sparkling Botanical
Dried Orange Wheels
1 Tbsp Pomegranate arils
1 oz Double-strength ginger syrup
10 oz Patagonia Maqui Sparkling Botanical
Dried Orange Wheels (for garnish)
Muddle 1 Tbsp of pomegranate arils at bottom of 16 oz glass. Add ice, 1 oz double-strength ginger syrup, dried orange wheels, and top with Patagonia Maqui Sparkling Botanical.
Double Strength Ginger Syrup
Infuse 5 grams Rishi Tea & Botanicals Ginger tea in 10 ounces 200°F water for 5 to 6 minutes; strain/decant fully into a small saucepan set on medium-low heat. Just before liquid returns to simmer, turn off heat and add remaining 5 grams tea. Cover and infuse for 5 to 6 minutes. Strain/decant fully into a blender; add sugar and blend on low until sugar dissolves completely. Strain.