Drinking through rosé-coloured glasses
Move over, frosé slushie – this summer’s concoction is a blushing wine-inspired cocktail, writes Florence Fabricant
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.
2 mint leaves
1 slice cucumber
15ml simple syrup
15ml Chambord liqueur or other black raspberry liqueur 22ml lemon juice
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.
Strain into a wine glass, add the remaining two raspberries and the orange slice.
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