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Rosé in Full Bloom | Great Performances

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MAY
26
2016
Rosé in Full Bloom
Recipes and Food
by Luis Antonio Thompson, Beverage Director


With summer party planning heating up, requests for rosé are in full bloom. As New Yorkers drink more rosé than people in any other part of the country, the fun challenge here in Hudson Square has been turning a summer staple that everyone loves into something better – ice-cold rosé cocktails and sangrias that are perfect for a cookout on the terrace, a wedding reception, or a sunny afternoon on the patio.

When making a rosé cocktail or sangria, consider the varietal and region. For a Provence rosé – traditionally drier in style like one of our favorites, Jean-Luc Colombo “Cape Bleue” Rosé – mix a lighter concoction using gin, lemon or herbs. If going with a darker or fuller rosé, like Argentinian dark magenta-tinged Malbec Rosé from Jelu Estate, pair it with ripe, dark fruits like blackberry purée, blackcurrants, and cherries.

For the two cocktails below, I opted for the Finger Lakes' favorite Pinot Noir Rosé from Thirsty Owl Winery, a bright, acidic vino with notes of pink grapefruit, strawberry and raspberry. With such a fresh, flavorful base, these cocktails called for berries and rich liqueurs to create the perfect balance.

Remember that whatever grape or region you opt for, balance your ratio of wine, spirit, sweet and sour to suit you and your guests’ tastes. Cheers and happy partying!


Strawberry Flamingo Rosé Cocktail

by LA Thompson

Ingredients:

For a party of 12, blend:

1   bottle Pinot noir rosé

12          Strawberries, hulled

¾  cup    Honey syrup (equal parts honey and water)

¾  cup    Blood orange liqueur

3   oz       Lemon juice, freshly squeezed

Method:

For a single cocktail, in a cocktail shaker, muddle one hulled strawberry in ½ oz honey syrup. Add ice, 2 oz pinot noir rosé, ¼ oz freshly squeezed lemon juice, and ½ oz blood orange liqueur. Shake. Pour in a mason jar over ice. Garnish with sliced strawberry.

Raspberry Rosé

For a party of 7, blend:

1  bottle  Pinot noir rosé

1  pint     Raspberries, puréed

1  cup      Elderflower liqueur

½ cup      Lime juice, freshly squeezed

Method:

In a cocktail shaker, combine 3½ oz pinot noir rose, four raspberries, 1 oz elderflower and 1/2 oz fresh lime juice. Shake vigorously, so as to bruise raspberries. Serve either on the rocks or strain into a martini glass. Garnish with a raspberry.


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