Herbal Mock Champagne Cocktail

• For the simple syrup:
• 1 cup water
• ½ cup sugar
• 2 Tablespoons Juniper Berries
• 1 4-5-inch sprig of fresh rosemary
• 4-5 fresh mint leaves

Rose’s Sweetened Lime Juice
Cucumber DRY Sparkling 

Place sugar and water in a small saucepan. Turn heat to high and bring to a boil. Place Juniper berries in a mortar and pestle and crush until most are broken open. (Alternatively, use a heavy bottomed pan on a work surface to crush berries) Bruise rosemary and mint by crushing them with your hands. Place juniper and herbs into sugar/water mixture. Turn off heat and allow to cool. Use a muddler or other tool to crush berries and herbs again once they have softened. Strain through a fine mesh strainer. Store in a jar in the refrigerator for up to three weeks.

To make the mocktail:
Add two tablespoons of herbed syrup to champagne flute. Add 1 tablespoon Rose’s sweetened lime juice. Fill with chilled Cucumber DRY Sparkling and serve. 

Blueberry Nutmeg Shrub Cooler

• For the shrub:
• 1 generous cup fresh blueberries
• 1 cup sugar
• ¼ teaspoon freshly grated nutmeg
• 1 cup Bragg organic unfiltered Apple cider vinegar

Place blueberries, nutmeg and sugar in a mason jar and muddle a bit to begin to crush berries. Cover with a lid and leave on the counter for 4 days. On the fifth day, add vinegar to berries and muddle again. Allow mixture to sit out for one more day. Try to crush any remaining whole berries. Strain mixture into a clean jar with a tight-fitting lid and store in the refrigerator. Shrub will keep for up to 3 months.

To make the cooler:

• 2 tablespoons blueberry shrub
• 1 teaspoon maple syrup
• lemon wedge
• Lavender DRY Sparkling

Fresh nutmeg, lemon slice and fresh blueberries for garnish

Add Shrub and maple syrup to tall chimney glass. Squeeze lemon wedge into glass. Add ice to glass. Fill with Lavender DRY Sparkling. Garnish with fresh blueberries, some grated fresh nutmeg and lemon slice. 

Ruby Red Grapefruit and Raspberry “Frose”

• For the granita:
• 2 Ruby Red Grapefruit
• 1 cup fresh raspberries
• ½ cup sugar
• 1 cup water

Vanilla DRY Sparkling
Fresh raspberries for garnish 

Place water and sugar in a small saucepan and bring to a boil. Turn off heat and set aside. Place grapefruit on a work surface and cut top and bottom off of grapefruit. Use a thin knife to slice peel vertically down to the pulp leaving no white pith. Holding grapefruit over blender, carefully cut between sections to release grapefruit. Add raspberries to blender and blend until smooth. Add cooled simple syrup to blender. Pour mixture into a metal or glass cake pan. Freeze stirring every hour or so until completely frozen. Using two forks, scrape granita to transform it into icy crystals. Scoop granita into margarita glass and fill with Vanilla DRY Sparkling. Garnish with fresh raspberries and serve.