The Strawberry Mimosa uses the Strawberry Colada variety from David’s Tea and sparkling wine for a fruity summer brunch drink.
Recipe courtesy of David's Tea
Steep tea for 5 minutes then strain. Fill a medium bowl with ice and pour in tea. Stir in agave nectar and mix until dissolved. Pour mixture into a pitcher while straining out the ice. Fill champagne flutes halfway with sparkling wine, then fill the rest of the way with chilled tea.