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Sauvignon Blanc Spring Cocktail

Inspired by our Sunbird Sauvignon Blanc, this Simonsig Sauvignon Blanc cocktail with it’s hints of lemon and apple, is sure to be a hit in the warmer days to come!



Add the lemon verbena (or lemongrass) to the lemongrass syrup in a glass and muddle. Add the wine, apple juice (or crushed appletizer ice cubes), ice cubes, lemon slice and stir. Top up with the sparkling water and garnish. Enjoy!


To make the lemongrass syrup, simply boil 250ml sugar and 250ml water together until the sugar has dissolved, and the liquid is clear. Remove from the heat and add lemongrass strips to the still hot liquid. Once cooled, strain and store in an airtight container in the fridge. Keeps for 2 – 4 weeks. Makes about 375ml.