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In a pitcher combine granulated sugar and water that has been heated on the stovetop. Stir until combined (until the sugar dissolves into the water and the mixture is clear).
Add lemon juice, mint leaves, Bourbon, Pear Champagne Balsamic Vinegar, and ginger ale. Stir until combined.
Pour Himalayan Pink Sea Salt onto a plate. Use a lemon wedge to trace the rim of the cup. Gently roll and pat into the salt. Then place the glass in the freezer to chill.
Grab a chilled glass from the freezer and fill it generously with ice. Fill the glass with Pear Champagne Sparkling Lemonade, and garnish with a lemon slice.
This recipe was adapted and sourced directly from WildGrooves.com