Rosé, Two Ways

Originally published in the Spring 2020 issue of SPOKE+BLOSSOM.

Photo by Jayme Henderson

It’s officially rosé season. Now is the time when winemakers release their fresh, newly bottled pink wines, and lovers of rosé race to stock their fridges and cellars. Rosé is delicious on its own. It’s a versatile pairing option, which can stand up to bolder dishes on hot days. It is also a compelling cocktail component that matches perfectly alongside the season’s floral, citrusy and herbaceous flavors.

Here are two of my favorite, rosé-centric cocktails that are refreshing and complex in flavor. If you like a slightly bitter flavor profile, go with the Pinkies Raised. It incorporates one of my favorite seasonal mixers, Lillet Rosé, a pleasantly bitter, berry-forward, wine-based French aperitif. For a refreshing riff on a spritz, opt for the Rosé Hibiscus Spritz. Both recipes provide a creative twist for your next bottle of pink wine and are easily batch-able for a crowd.

PINKIES RAISED

2 ounces dry rosé wine

1 ounce hibiscus-infused gin (see note)

1/2 ounce Lillet Rosé

1/4 ounce lemon juice

1/2 ounce simple syrup

dried hibiscus flowers, for garnish

1. In a mixing tin, combine the rosé wine, hibiscus-infused gin, Lillet Rosé, lemon juice and simple syrup.

2. Add ice and shake well.

3. Strain into a coupe glass and garnish with a few pieces of dried hibiscus flowers.

NOTE

For the hibiscus-infused gin, combine 4-6 ounces of gin with a bag of hibiscus tea. Let steep for at least an hour, letting the gin soak up the bright, pink color. Strain off the solids and store on your liquor shelf.

Don’t be tempted to leave out the Lillet Rosé; however, if you’re unable to find the pink version, Lillet Blanc will substitute just fine.

ROSÉ HIBISCUS SPRITZ

1 1/2 ounces vodka or gin

2 ounces dry rosé wine

1/4 ounce hibiscus syrup (see note)

splash of seltzer

rosemary, for garnish

1. In a mixing tin, combine the vodka or gin, rosé wine and hibiscus syrup.

2. Add ice and shake well.

3. Strain into a cocktail glass over a large ice cube and finish with a splash of seltzer, to taste.

4. Garnish with a sprig of fresh rosemary.

NOTE

For the hibiscus syrup, combine equal parts sugar and water, stir together and bring to a low boil on the stove top. Remove from heat and add a bag of hibiscus tea, letting the tea steep, until the syrup returns to room temperature. Strain and store in the refrigerator up to two weeks.