Spring’s Bellini

We love this light, herbaceous play on a bellini from the Main House. It’s a beautiful cocktail to sip for Spring. The flavor of the herbs shows through really beautifully against the fruity backdrop of the fresh grapefruit juice.

• .5 oz Garden Herb Syrup
• .5 oz Fresh Grapefruit Juice
• Top with Mestres Cava

Add ingredients to a champagne flute and top with cava. Garnish with a viola flower. (Any flower is good as long as its edible!)

Sommelier Kelly Schmidt’s tips for creating an herb syrup: The Garden Herb Syrup is made by steeping garden herbs in a pint of boiling hot water for 20 minutes. I use whatever is currently fresh in the Garden. Right now, I'm using a handful of rosemary, lemon balm, mint and thyme. Strain the herbs out and add a cup of demerara sugar. Stir until the sugar dissolves.