Rosé, Lavender & Pomegranate Sour

This might be one of the prettiest mocktails we’ve featured so far. Our bubbly rosé shines alongside tart pomegranate juice and fresh lavender syrup. This recipe also features aquafaba, which is a popular vegan alternative to using egg whites when making craft cocktails. Aquafaba foams up and gives a nice body to the drink, while avoiding any overpowering flavors.

This recipe is made for one serving, but feel free to double or triple it to make enough for your entire party. These are topped with cotton candy and sprinkles, but feel free to use fresh lavender or pomegranate seeds for an easier garnish.

Rosé, Lavender & Pomegranate Sour Mocktail

Ingredients

• 2 oz of Grüvi Rosé  (chilled)
• .5 oz of lemon juice
• 1 oz of pomegranate juice
• 1.5 oz of lavender simple syrup
• 1 cup of filtered water
• 1 cup of cane sugar
• 2 tea bags of earl grey
• 1 ½ tbsp of dried culinary lavender
• 2 tbsp of aquafaba*

*Aquafaba is typically used instead of egg white for a drink- it’s just made from the leftover water in a can of chickpeas.

Instructions

1. For simple syrup: Combine syrup ingredients together in a small saucepan and cook over medium heat for about 5 minutes. Remove from heat and let the flavors infuse. Discard the lavender before using it. Make-ahead to allow flavors to infuse more.
2. In a cocktail shaker or mason jar, add the aquafaba and shake for 30 seconds.
3. Add in the juices, simple syrup and fill with ice, then shake for one minute.
4. Add rosé into a champagne flute or coupe glass, then strain in the juice mixture. For a fun garnish, top with cotton candy and sprinkles.

Enjoy!