Floating Olive Branch


1 Tbs. granulated sugar

1/2 bunch fresh mint

1/4 cup Honeybell Orange Infused White Balsamic

1 lime, cut into wedges 

2 cups Rosé wine


lime slices

mint sprigs

edible flowers 


Muddle together sugar, mint, balsamic and lime wedges (working in batches if necessary) until chunky and juicy.

To assemble the cocktail, pour a 1/4 of the muddled mix into a shaker filled with crushed ice. Top with 1/2 cup of wine and shake until blended. Pour into a glass and garnish with lime slices, mint sprigs and edible flowers (optional).

Repeat for the other cocktails.