Faux the Love of Sangria

Fruity, floral, and yet spicy, this cool beverage combines two types of Rishi tea as well as herbs like basil and rosemary.


November 09, 2021


Rishi Tea




  • 4 oz hibiscus berry cold brew
  • 3/4 oz spiced sangria syrup
  • 1/2 oz rosemary syrup
  • 4 drops holy basil tincture
  • 2 dashes aromatic bitters
  • 5 ea small purple seedless grapes, rinsed (Thompson or Concord)
  • 3 ea Mandarin orange segments, halved
  • 2 oz seltzer
  • Glass: 16-ounce


  1. Fill Boston shaker half-full with ice.
  2. Add all ingredients except for seltzer; shake vigorously.
  3. Transfer contents to serving glass; top with seltzer.
  4. Optional garnishes: fresh rosemary sprig, frozen grape cluster
Cinnamon Plum-image

Cinnamon Plum

Juicy | Succulent | Sweet

from $12.60

Hibiscus Berry-image

Hibiscus Berry

Tropical | Berry | Tart

from $15.75

Spiced Sangria Syrup Ingredients

  • 20 g Rishi Cinnamon Plum botanical blend
  • 8 g dried maqui berries
  • 8 oz filtered water at 200°F
  • 12 oz white sugar

Rosemary Syrup Ingredients

  • 20 g fresh rosemary leaves, hot rinsed
  • 8 oz filtered water
  • 12 oz white sugar

Hibiscus Berry Cold Brew Ingredients

  • 24 g Rishi Hibiscus Berry botanical blend
  • 3 oz filtered water at 200°F
  • 27 oz filtered water, room temperature

Spiced Sangria Syrup Preparation

  1. Combine tea, maqui berries, and hot water; brew for 7 minutes.
  2. Strain infusion into small saucepot over low heat; discard solids.
  3. Add sugar; stir periodically until fully dissolved. Do not boil.

Rosemary Syrup Preparation

  1. Combine rosemary and water in a small saucepot over medium heat; simmer for 5 minutes.
  2. Turn off heat; cover for 10 minutes.
  3. Strain infusion; discard leaves. Return infusion to saucepot over low heat.
  4. Add sugar; stir periodically until fully dissolved. Do not boil.

Hibiscus Berry Cold Brew Preparation

  1. Add botanical blend to a 32-ounce vessel and cover with 3 ounces hot water; infuse for 1 minute.
  2. Top with room temperature water; seal and shake to incorporate.
  3. Refrigerate 3 hours; strain fully.

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