
Join us on this week episode of Ballgowns and Booze as Teddy and Elouise make some delicious cocktails with Verwood’s Sparkling Shiraz Rosé and Shiraz Rosé.
Bundanoon Blush
Ingredients:
- Shaker
- Ice cubes
- 30ml of rose water
- 15ml of lemon juice
- 60ml of Shiraz Rosé
- Fresh raspberries
Instructions:
- Take a shaker
- Put ice cubes inside it
- Add the rosewater
- Add the lemon juice
- Add the Shiraz Rosé
- Add the fresh raspberries
- Shake it
- Pour it in a glass
- Add some berries and mint as a garnish
- Serve!
Fresh Shiraz
Ingredients for 3 people:
- Shaker
- Ice cubes
- 125gr raspberries
- 2 peaches
- 50ml raspberry syrup
- 500ml of Shiraz Rosé
- Sugar
- Lemon juice
- 250ml of lemonade
- Raspberries for garnish
Instructions:
- Take a shaker
- Put ice cubes inside it
- Cut the raspberries and the peaches in quarters
- Put the fruit in the shaker
- Add the raspberry syrup
- Add the Shiraz Rosé
- Close the shaker and leave it in the fridge for 6 hours
- Then pour the drink
- Add 250ml of lemonade
- Add a raspberry for garnish
- Serve!
Sparkling Peach cocktail
Ingredients:
- 30ml gin
- 6 tablespoons peach puree
- 60ml Shiraz Rosé
Instructions:
- Add the gin into the glass
- Add the peach puree
- Mix very well
- Add the Sparkling Shiraz Rosé
- Serve!