Ingredients:
- 8 edible flowers (such as violets or rose petals)
- 200ml cold jasmine tea
- 1 tsp orange blossom honey
- 25ml elderflower cordial
- juice 1 grapefruit
- 75ml vodka
- 300ml prosecco
- extra ice cubes
Method:
- Freeze the 8 edible flowers in 8 ice cubes.
- Pour the jasmine tea into a cocktail shaker with the orange blossom honey, elderflower cordial, grapefruit juice and vodka. Add a handful of (normal) ice cubes and shake well.
- Strain into 4 tall glasses. Divide the Prosecco between the glasses, then add extra ice and the flowery ice cubes (if using).