Midcentury Pink Tea Party

A pink punch served from a teapot: rosé, Aperol and pamplemousse liqueur with fresh grapefruit and lemon, topped with sparkling wine and poured over pansies in teacups. Light, fruity and made for brunch.

Total time: 5 min
Servings: 4

Naturally sweet twist
Fruity & bittersweet

A tall glass of deep red iced drink topped with mint beside a glass jug of pink lemonade with lemon and mint, on white — Sour meets Sweet Magic

Ingredients

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7 oz (207 ml) rosé wine
3 oz (89 ml) Aperol
3 oz (89 ml) pamplemousse liqueur
1 oz (30 ml) fresh grapefruit juice
1 oz (30 ml) fresh lemon juice
crushed ice
sparkling wine, to top
edible pansies, to garnish
2–3 Richberry halves

How to Make It

Mix in the teapot
Pour the rosé, Aperol, pamplemousse liqueur, grapefruit juice and lemon juice into a teapot. Add a handful of crushed ice and stir with a bar spoon or swizzle stick.
Top and pour
Top up with sparkling wine and put the lid on. Place a pansy in each teacup and pour the punch over it.
Add the Richberry twist
Just before your first sip, chew 2–3 Richberry halves gently and let them linger for about 30 seconds. Discard any pit, then taste how the sour notes turn sweet.

Richberry changes the taste, not the drink: a cocktail may taste softer, but it is just as strong. Please enjoy it responsibly.