Piha Spritz

By GratefulSea

A pineapple and gin concoction at The Musket Room in New York.
Tempus Fugit Kina L'avion is an apertif, now called Kina L'Aéro d'Or. If necessary, substitute with vermouth or Lillet

Ingredients

• 1 oz Greenhook Beach Plum Gin
• .75 oz Palm sugar rooibos syrup*
• .75 oz Fresh Pineapple juice
• .5 oz Tempus Fugit Kina L'avion
• .25 oz Fresh lime juice
• 2 oz Sparkling dry rosé
• Garnish: 1 Sage flower or leaf
• Glass: Wine
• PALM SUGAR ROOIBOS SYRUP
• 7 oz Palm sugar
• 1.66 oz White sugar
• 8.66 oz Hot water
• .25 oz Rooibos tea in a teabag
• In a small saucepan over medium heat, combine the sugars and water until dissolved. Add the tea and turn off heat from induction burner. Let infuse for 12 minutes. Remove the tea and press to get all the liquid from the tea bag.

Details

Servings 1
Adapted from liquor.com

Preparation

Step 1

FOR THE SYRUP:
In a small saucepan over medium heat, combine the sugars and water until dissolved. Add the tea and turn off heat from induction burner. Let infuse for 12 minutes. Remove the tea and press to get all the liquid from the tea bag.


FOR THE COCKTAIL:
Add all ingredients except the sparkling wine to a shaker and fill with ice.

Shake, and strain into a wine glass filled with fresh ice and top with the sparkling rosé.

Garnish with a sage flower and/or leaf.