A light, floral serve perfect for sunny afternoons.
• 50ml Sugarbird Pino & Pelargonium Gin.
• 200ml Rose Lemonade.
• Dried rose buds.
• Cucumber slice.
1. Fill a glass with ice.
2. Add gin and rose lemonade.
3. Garnish with rose buds and cucumber.
A floral, citrusy twist on the classic Mexican Paloma.
An elegant, sparkling celebration of the Cape floral kingdom.
A delicate pink serve highlighting the pelargonium and rose notes.
