Thursday Cocktail: Bubbly Tea

This recipe is inspired by the Té Bubbly at one of my favourite Toronto restaurants: Té

I’m not gonna lie: I can’t replicate how good theirs is, and I definitely can’t replicate the delicious Korean comfort food they serve along with it, but I am doing my best between visits:

I first made a batch of half Hibiscus half Darjeeling iced tea (unsweetened).

Then I simply poured approximately 3oz in a champagne glass and filled the balance with Prosecco, and voila!

You could garnish it with edible flowers or a sugared rim, and it’s perfect for Valentines and Galentines days alike! Mine is pictured here with a bouquet I made of one rose I’ve dried and saved from each bouquet my husband’s ever gotten me.


Posted in: Beauty

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