Sparkling Grapefruit and Rosemary Mocktail
Cold dandelion, nettle and lemongrass infusion shaken with pink grapefruit, lemon, honey syrup and muddled rosemary, topped with sparkling water: citrusy, bittersweet and alcohol-free.
This sparkling mocktail is the blend at its most sociable. Built on the cold-brewed herb blend, fresh grapefruit, lemon, and a touch of fresh herbs, it's the drink to serve at a spring brunch when everyone wants something lighter than a Bloody Mary but more interesting than plain water.
Pink grapefruit is the bridge ingredient. Its bittersweet, slightly resinous character meets the dandelion's natural bitterness on equal terms, while the fresh juice adds vibrant colour and a satisfying citrus mouthfeel that a flat herbal tea alone can't deliver.
Muddled rosemary or fresh basil takes this from pleasant to memorable. Pick whichever you have—rosemary leans piney and aromatic, basil leans sweet and summery. Either pairs beautifully with the underlying lemongrass.
An alcoholic variant works too: 30 ml of dry gin slips in seamlessly, but the drink is genuinely better as a mocktail. The drink is built to be light, and the alcohol-free version is the lighter of the two.
Ingredients
- 90 ml strong cold herb blend tea (dandelion + nettle + lemongrass)
- 60 ml fresh pink grapefruit juice
- 15 ml fresh lemon juice
- 10 ml honey syrup (equal parts honey and warm water, cooled)
- 2 sprigs fresh rosemary (or 4 fresh basil leaves)
- 60 ml sparkling water
- Grapefruit twist for garnish
- Ice cubes
How to make it
- 1Place one rosemary sprig (or 2 basil leaves) and the honey syrup in a cocktail shaker. Press gently with a muddler 3–4 times to release the aromatics—do not pulverize.
- 2Add the cold herb blend tea, grapefruit juice, lemon juice, and ice. Shake gently for 8 seconds.
- 3Double-strain into a chilled coupe or rocks glass over a single large ice cube.
- 4Top with sparkling water and stir once.
- 5Garnish with the remaining fresh rosemary sprig (or basil leaves) and a long grapefruit twist.
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