Recipe, Summer Rose Garden cocktail in champagne coupe glass
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Summer Rose Garden Tea Cocktail


1 cocktail

Sip this tasty tea and gin cocktail and be transported to a Southern garden. The recipe was created at the Luzianne Southern Blends Southern Tea Party in New Orleans, courtesy of our pals @FlavourfuFinds2, @EatenPathNola and @AintthatPhancy.


  • 4 ounces Luzianne® Southern Blends Mint & Rose Blossom Tea, brewed and chilled
  • 2 ounces gin
  • 1 ounce St. Germaine (or other elderflower liqueur)
  • 1/2 ounce Lavender Hibiscus Syrup, recipe follows
  • 1/2 ounce lemon juice
  • Club soda (or sparkling rosé)
  • Ice
  • Fresh mint, for garnish
  • Edible flowers, for garnish


  1. Combine the chilled tea, gin, St. Germaine, syrup, lemon juice and ice in a cocktail shaker. Shake vigorously until well chilled, then strain the mixture into a champagne coupe, top with club soda or sparkling rosé and garnish with mint and flowers.

Hibiscus Lavender Syrup

  1. Combine sugar, water, tea bag and lavender flowers in a small saucepan over medium-high heat and bring to a boil. Reduce heat to a simmer and cook, stirring until sugar has dissolved. Remove from heat, cover and let stand for at least 1 hour. Strain through a fine mesh sieve lined with a coffee filter. Press on the solids to extract all of the liquid. Transfer to a resealable container and store in the refrigerator for up to 3 weeks.
  2. Yield: 1 cup