A non-carbonated, tea-based serve that is incredibly refreshing.
• 50ml Sugarbird Honeybush & Rose Gin.
• 150ml Chilled Rooibos tea.
• 15ml Lemon juice.
• 10ml Honey syrup.
1. Shake all ingredients with ice.
2. Strain into a jar or highball glass over fresh ice.
3. Garnish with a lemon wheel and a mint sprig.
A sophisticated, dry serve that lets the juniper and fynbos shine.
A rich, stirred spirit-forward drink highlighting rum botanicals.
Perfectly balanced sweet, floral cocktail with geranium—the Pretty in Pink hero.
