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Rosé sangria



  • 4 oz. Brickworks Rosé cider
  • ½ oz. lemon juice
  • ½ oz. honey syrup (see below)
  • ½ oz. elderflower liqueur
  • 1 strawberry (cut in quarters)
  • 3-5 blueberries
  • 2-3 raspberries

Honey Syrup

  • ½ cup honey
  • ½ cup water


  1. Muddle the fruit in the bottom of a Collins glass.
  2. Add the lemon, honey, and elderflower liqueur to the glass and stir.
  3. Top with cider, fill the rest of the glass with ice, stir, and serve.

Honey Syrup

  1. Combine honey and water in a small saucepan over medium heat on stovetop.
  2. Stir until honey is dissolved.
  3. Remove from heat, cool in the fridge and store in a sealed container.

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