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Bolognese Spiced Tea

Prep time: 5 minutes or 35 minutes (if making homemade syrup).
Total time: 35 minutes
Makes 4 Glasses


  • 4 oz Prosecco Rosé
  • 2 oz Rosé Vermouth
  • 3 oz Poblano & Hibiscus Tea Shrub Syrup
  • 4 oz Lemon Juice
  • Crushed Ice
  • Garnish: Candied Poblano Pepper and Lemon Wheel


For the Poblano & Hibiscus Tea Shrub Syrup:
Add sugar, water, vinegar, tea bags, and celery seed to a large pot and boil. Then reduce the heat to medium-low and simmer for 5 minutes. Add the pepper slices, bring the mixture back to a boil, and then simmer for another 4 minutes. Remove the peppers and place them inside a clean glass canning jar using a slotted spoon. The remaining syrup should be brought back to a boil for 6 minutes to solidify the developed flavors.

For the Cocktail:
Pour all ingredients, except the Prosecco Rosé, into a pitcher or mixing glass. Add ice halfway up and stir the ingredients for about 10 seconds. Fill your cocktail glasses with crushed ice, then evenly strain the mixture into each glass. Top each glass with Prosecco Rosé, and garnish each with your lemon slice and candied poblano pepper. Enjoy!

Recipes created by mixologist Joshua Labrada

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