Rosé summer thirst-quenchers Serves one 100ml fruity rosé, well chilled (a Spanish garnacha works well) 50ml smooth fresh orange juice 10ml Spanish brandy 10ml Cointreau (or other orange-flavoured liqueur) 200ml Fever-tree Mediterranean tonic water (or al
Rosé wine is a classic summer favourite, and is also the perfect base for spritzes and cocktails, says Julia Charles
Span Spanishnish S fruit cup
This ffreshh fresh take on a classic redwine sangria is fruity and citrusy – a delliciously deliciously t thirst-quenching punchp punch too to serve at a summer party or beach barb barbecue. • Pour all of the ingredients, the tonic last, into a large ice-filled balloon/copa glass and stir gently with a bar spoon. Add a selection of the fruit slices and garnish the rim of the glass with a strawberry slice. Serve at once. • It makes a great pitcher drink; just use a 750ml bottle of rosé and multiply the other ingredients by 7 to serve 6-8 people.
Rosé Aperol spritz
Bittersweet Aperol has seen a massive rise in popularity since the Aperol spritz took the international bar scene by storm. This recipe peps it up further with the addition of rosé prosecco, fragrant passion fruit juice and a hint of zesty lime.
Serves one 50ml Aperol 25ml passion fruit juice (I prefer Rubicon) 1 tsp freshly squeezed lime juice 75ml rosé prosecco, well chilled lime wedges, to serve ice cubes
• Fill a large balloon/copa glass with ice cubes. Pour in the Aperol, passion fruit juice and lime juice. Stir with a bar spoon and top up with the cold rosé prosecco. Garnish with a couple of wedges of lime and serve at once with a straw.
Strawberry rosé spritzer
A gentler version of the classic Aperol spritz that is light and fruity with an enticing strawberry scent. Serve as a summer aperitif. • For the strawberry syrup: put 250ml of water in a small saucepan with 225g of white sugar. Bring to the boil and let simmer until clear and slightly thickened.
• Take off the heat and add the chopped flesh of 125g of strawberries. Leave to cool, strain, discard the strawberries and transfer the syrup to a clean screw-top jar. It will keep in the fridge for up to 3 weeks.
• Pour the strawberry syrup into a highball glass or balloon/copa glass. Add the Aperol, rosé and lemon juice and stir. Add plenty of ice cubes and top up with soda water to taste, but no more than 200ml. Garnish with strawberries and lemon slices.