What You'll Need
Seagram’s escapes jamaican me happy, frozen into ice cubes
1 bottle
Sparkling rosé
0.33 cup
Sanding sugar
1 tbsp
Corn syrup
1 tsp
Grenadine
1 tsp
Edible luster dust
0.25 tsp
Raspberries
4 undefined
Mint
Preparation
1
Pour Seagram’s Escapes Jamaican Me Happy into an ice cube tray
2
Freeze overnight
3
Place corn syrup and sanding sugar on a shallow dish
4
Roll the rim of your champagne flutes in the corn syrup
5
Then roll in sugar until coated
6
Transfer Jamaican Me Happy ice cubes into a large bowl
7
Using a fork, break into small chunks, like a granita
8
Place 1 raspberry in each champagne flute
9
Add 1/2 tsp grenadine to each glass
10
Add Seagram’s Escapes Jamaican Me Happy granita to glass and fill about 3/4 of the way full
11
Sprinkle edible luster dust on top
12
Top glasses off with sparkling rosé and garnish with raspberry and mint
More About This Drink
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