Drink: Drink pink!

Drink: Drink pink!

Ever been stumped about how to make the most of your summer rosé? No, we thought not, but just in case, here are our favourite tips and tipples for summer’s favourite wine…

With Pimm’s
For beautiful simplicity, simply mix equal quantities of Pimm’s and rosé wine and serve over ice with a twist of orange. Easy!

Make a rose margarita
Run a lime wedge around the rim of a cold glass and dip in salt. Fill with ice, squeeze a wedge of lime over, add 120ml rosé wine, 30ml white tequila, 15ml triple sec, stir and serve.

Make a frosé #1
To make this grown-up slush, freeze a bottle of rosé wine in ice cube trays overnight or for 8 hours. Put 300g strawberries and 1 tbsp sugar in a food processor and leave for about 10 mins. Add 60ml vodka, 2 tbsp grenadine and the rosé cubes from the freezer and blend until smooth. Pour into glasses and garnish with strawberries and mint leaves.

Eat rose wine chocolate
The LA-based artisan chocolate maker Compartés makes a delicious pink chocolate bar created by infusing white chocolate with rosé wine. The bar comes in at $9.95 and the lovely folks at Compartés ship worldwide. Buy it here www.compartes.com

Sip it in a sangria
Bring 60ml water and 80g sugar to the boil in a small pan, stir until the sugar has dissolved and set aside to cool. Add to a jug with 1 bottle rosé wine, 115ml peach liqueur, 250ml peach juice and slices of peach, strawberries and raspberries. Serve cold over ice.

Make a frosé #2
For a quick frosé, put a scoop of strawberry sorbet in a martini glass or champagne saucer and top with sparkling rosé and fresh berries.

Make pink lemonade
Bring 60ml water and 80g sugar to the boil in a small pan, stir until the sugar has dissolved and set aside to cool. Add 60ml lemon juice and 250ml cold water to the sugar mixture and refrigerate until cold. Mix with 250ml chilled rosé wine and serve.

Enjoy a spritzer
In a large jug, mix 1 bottle rosé wine, 500ml sparkling water, 250ml cranberry juice, the juice of 1 lime and 50g sugar and stir until the sugar dissolves. Chill and serve over ice garnished with slices of lime.

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