INGREDIENTS
1 tablespoon raspberry jam
1/2 ounces simple syrup
1 ounce hibiscus tea, steeped and cooled
4 ounces Chandon Rosé
DIRECTIONS
Add jam, tea, and simple syrup to a cocktail shaker. And shake.
Strain mixture into a flute, coupe, or wine glass.
Top with a Chandon Rosé. Garnish with fresh raspberries (optional).
Enjoy!
