Tinto de Verano is often misread as a sangria, however, this summer-summoning Spanish beverage hits the spot during outdoor soirees minus the segments of fresh fruit.
Wow your guests and elevate this season’s sips with lavender flower ice cubes! As the cubes melt into the red wine-lemonade mixture, you’re left with a juicy (and oh-so-refreshing) cocktail, laced with subtle floral notes.
Variable servings (Gardyn Original Recipe curated by Katie McCall)
Silicone ice cube tray
Water (distilled, preferably)
Fill the ice cube tray half way with distilled water (for clearer ice cubes); add the lavender flowers and allow to freeze. Then top off the tray with more water and allow to freeze again. This technique helps keep the lavender flowers suspended inside the cubes.
When ready to serve, place 2-3 ice cubes in a glass. Simply pour the red wine over the cubes and top off with sparkling lemonade.