On a hot summer day, the only thing better than a cold cocktail is a cold cocktail in ice-pop form. Say santé with this Shangri-La Hotel Vancouver summer staple, which includes a house-made Lavender Dream Tea ice pop and is topped with Prosecco.
O5 Dream Tea Blend (20 grams O5 Dream Tea and 600 millilitres hot water)
4 ounces simple syrup
1 ounce Odd Society Crème de Cassis
2 pinches salt
Ice pop molds of choice
Ice pop sticks
To make O5 Dream Tea blend
In a tea pot, add the tea and hot water.
Let it cool, then strain and bottle.
To make the Lavender Dream Pop Glacé
Combine all the ingredients and pour into ice pop molds.
Place molds in freezer for 20 minutes. Once they are partially frozen, add the sticks.
Freeze the pops overnight.
To serve, place a pop in a chilled coupe glass and top with Mionetto Prosecco.
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