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!

INGREDIENTS

• 200ml Simonsig Sunbird Sauvignon Blanc
• 100ml softened, frozen apple juice or crushed Appletizer ice cubes
• 20ml sparkling water
• 1 tbsp lemongrass syrup
• 2-3 leaves of lemon verbena or 1/4 stalk of lemongrass cut lengthwise
• Thin slice of lemon
• Ice cubes
• Thin slice of granny smith apple to garnish

METHOD

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!

TIP

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.