Drink­ing through rosé-coloured glasses

Move over, frosé slushie – this sum­mer’s con­coc­tion is a blush­ing wine-in­spired cock­tail, writes Flo­rence Fabri­cant

Weekend Argus (Sunday Edition) - - FOOD AND BOOKS -

FOR YEARS, an easy sum­mer al­ter­na­tive to a tra­di­tional cock­tail has been the rosé spritzer, a splash of wine and a dose of soda wa­ter that pairs nicely with a plate of crudo, a salad or a bowl of cold soup.

But now the rosé ma­nia has hit, and bar­tenders are turn­ing to the wine as a base for more com­plex, so­phis­ti­cated new drinks.

They are a vast im­prove­ment over last year’s pop­u­lar con­coc­tion: the frosé, a fairly sweet rosé wine slushie made with pureed straw­ber­ries and sim­ple syrup, more dessert than cock­tail. This year, it’s a fea­tured drink, spiked with vodka.

Rosé has also be­come a base for san­gria. It’s fresh and flavour­ful and, be­cause it’s not par­tic­u­larly sweet, com­ple­ments dishes like sal­mon tartare, grilled cala­mari and wood-roasted shrimp.

CITY OF ROSÉS

120ml rosé wine, chilled 30ml ar­ti­choke liqueur 30ml blanc ver­mouth Strip of le­mon peel (Makes 1)

Com­bine in­gre­di­ents in a cock­tail shaker or mix­ing glass and stir well.

Pour into a coupé or mar­tini glass and float the le­mon peel on top.

NOTE: The ar­ti­choke liqueur is avail­able from www. craftliquormer­chants.co.za.

SAGAPONACK SAN­GRIA

5 rasp­ber­ries

2 mint leaves

1 slice cu­cum­ber

15ml sim­ple syrup

15ml Cham­bord liqueur or other black rasp­berry liqueur 22ml le­mon juice

22ml Co­gnac

120ml rosé wine, chilled Half-moon slice of an or­ange (Makes 1)

In a cock­tail shaker, mud­dle three of the rasp­ber­ries, the mint and cu­cum­ber with the sim­ple syrup. Add the Cham­bord or other liqueur, le­mon juice and Co­gnac.

Fill the shaker with ice cubes and add the rosé wine.

Shake well.

Strain into a wine glass, add the re­main­ing two rasp­ber­ries and the or­ange slice.

ROSÉ ROYALE

15ml grape­fruit liqueur

15ml Grand Marnier liqueur or any or­ange-flavoured liqueur

90ml rosé wine, chilled

60ml Cham­pagne, chilled

Strip of pink-grape­fruit or or­ange peel

(Makes 1) In a large wine glass, com­bine the grape­fruit liqueur and Grand Marnier.

Add the wine and Cham­pagne Add a few ice cubes and stir. Twist the grape­fruit peel over the drink to re­lease oils, then drop it into the cock­tail. – New York Times

City of Rosés, Rosé Royale and Sagaponack san­gria – rosé ma­nia has hit, and bar­tenders are turn­ing to the wine as a base for more com­plex, so­phis­ti­cated new drinks. Pic­ture: New York Times

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