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The Unexpected 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.

cocktail-preview-image
Recreate this drink at home with
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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