Rosé Sparkle

Rosé Sparkle
(serves 20 in a 10 oz. rocks glass filled with ice)

3 bottles Sparkling Rosé (approximately 10 cups)
2 cups Cranberry Tea Syrup (see recipe below which includes sage, cranberries, and tea)
3 12 ounce bottles of Ginger Beer
Aromatic Bitters, for serving

For Cranberry Tea Syrup: Combine 3 cups water, 2 cups fresh cranberries, 30 sage leaves, and a 1.5 ounce bag of Cranberry Cheer Refutea. Bring mixture to a simmer with cover mostly on the pot (for when the cranberries split open and pop in your face!) and simmer for 10 minutes. Allow to cool for 10 minutes and strain through a fine mesh sieve.

For Spritz: Combine 3 cups Cranberry Tea Syrup (it will be thick!) with 3 bottles Sparkling Rosé and Ginger Beer in a large punch bowl or serving pitcher. Guests can serve themselves and top with ice and a few dashes of bitters. Cheers!

Rosé Sparkle