First Bloom

A sophisticated non-alcoholic cocktail that captures the fresh vitality of early spring. Fresh kumquats and rosemary create a bright, herbaceous foundation, while pressed apple juice adds natural sweetness and body. The yuzu tonic finish brings a delicate effervescence and subtle citrus complexity that elevates this spirit-free experience.

Ingredients

• 3-4 fresh kumquats

• 0.75 oz rosemary honey syrup*

• 1.5 oz Seedlip Garden 108

• 2 oz fresh pressed apple juice

• 2 oz yuzu tonic

• Fresh rosemary sprig

• 1 kumquat slice for garnish

*Rosemary Honey Syrup:

• 1 cup honey

• 0.5 cup water

• 4 sprigs fresh rosemary

• Heat gently, steep for 20 minutes, strain

Instructions

1. Muddle kumquats in a shaker until oils are released and fruit is broken down.

2. Add rosemary honey syrup, Seedlip Garden, and apple juice to the shaker.

3. Add ice and shake vigorously for 12-15 seconds.

4. Double strain into a highball glass filled with fresh ice.

5. Top with yuzu tonic, gently stirring to combine.

6. Garnish with a fresh rosemary sprig and kumquat slice.

Notes

• Honey syrup will keep refrigerated for up to 2 weeks

• Fresh pressed apple juice is preferred, but high-quality store-bought can substitute

• Can substitute yuzu tonic with regular tonic and a splash of yuzu juice

• For a sweeter version, increase honey syrup to 1 oz

• Best served in a highball glass with fresh ice

Pairs well with: Light appetizers, brunch dishes, or as a refreshing afternoon sipper.

Garnish variations: Can also add edible flowers like pansies or violets for extra spring charm