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Autumnal Sparkling Sangria

Pomegranate arils
Ginger syrup
Patagonia Maqui Sparkling Botanical
Dried Orange Wheels

Prepare

Glass: Wine

1 Tbsp Pomegranate arils
1 oz Double-strength ginger syrup
10 oz Patagonia Maqui Sparkling Botanical
Dried Orange Wheels (for garnish)

Directions

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.

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Patagonia Maqui Sparkling Botanical

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