Chef notes
From doughnuts to daiquiris and beyond, it seems there is something to celebrate every single day. Lucky for us this June 11 has been deemed National Rosé Day, and I’ve got the perfect pour to toast the holiday.
Sangria doesn’t have to mean a sugar- laden sip sure to deliver a horrible hangover. This rosé pitcher drink is quite the opposite. Don’t confuse rosé wine with blush or white zinfandel. While they are all pink, rosé wines range from extremely dry to slightly off dry (which means just a tad bit sweet). Blush wines and white zin are sweet, in some cases very, very sweet.
This recipe calls for a dry rosé. If you substitute one of the other pinks, your pitcher will be more like a lollipop and less like a cocktail. This drink is meant to be refreshing and it’s perfect for entertaining a group of friends on National Rosé Day or any day throughout the year.
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Ingredients
- ¼ cup sugar
- ¼ cup Framboise
- 1 1/2 cups fresh raspberries
- 1 (750 ml) bottle dry Rosé wine, chilled
- Ice cubes
- 6 sprigs fresh thyme, washed, for garnish
Preparation
Bring the sugar and 1 cup of water to a simmer in a small saucepan, stirring just until the sugar has dissolved. In a pitcher place this syrup, the Framboise and raspberries and let stand for 5 minutes.
Add the wine and stir. Chill until ready to serve. Serve it over ice with a sprig of fresh thyme as garnish.
Recipe from The Cocktail Club, A Year of Recipes and Tips for Spirited Tasting Parties, by Maureen Petrosky
