I realized that I have covered Rose before so I’m going to give you a small update on my two new favorites and then have I have some fancy shmancy cocktails.
Yes Way Rosé x Club W’s “Summer Water”
Retailer: Club W
SO FRICKEN GOOD, I will not lie I was kind of worried about not like this wine, I was worried it was going to be gimmicky. IT TWAS NOT. Literally I imagine myself on a yacht in the Hampton’s, asking my butler for some chilled glasses, and the captain to hold off on porting for another hour cause I’m not done with my third bottle of it. YES WAY ROSE.
McIntyre Vineyards 2014 Rose of Pinot Noir
Region: Santa Lucia Highlands
Now I promise this isn’t be being biased just because this is my uncles wine, this is literally one of the most refreshing rose ‘s I have ever had and it is even man approved , I have honestly made people see the light when I give them this wine. The label is one of my favorite aspects of this wine to I love a good clean crisp rose and label and this is has both of those.
NOW ON TO THE COCKTAILS
I’m doing a basic, and what I call F.A.C (fancy ass cocktail). Rose Lemonade is the first recipe; I found this on Dessert For Two there ingredients call for:
For the lemonade:
- 1/4 cup sugar
- 1/4 cup water
- 1/4 cup fresh lemon juice
- 1 cup cold water
For the rest:
- 1 cup rosé wine
To make the lemonade, combine the water and sugar in a small saucepan. Bring to a boil, and stir to dissolve the sugar. Let cool. Add the fresh lemon juice and water to the sugar mixture and stir to dissolve. Refrigerate until cold. Before serving, mix the lemonade with the rosé wine. Divide between two glasses and serve. (You can substitute store-bought lemonade)
This a great refreshing sounding drink and easy one at that, would be a perfect quick cocktail to make for all these graduation or summer solstice parties every one of you is throwing
Next is the F.A.C by Crate and Barrel there recipes ask you for:
- 1.5 oz. rosé
- .5 oz. fresh grapefruit juice
- .5 oz. sugar syrup
- 1 egg white
- 3 oz. good champagne
Pour the rosé, grapefruit juice, sugar syrup, and egg white into the shaker full of ice. Shake vigorously for a good 10-15 seconds until it’s fully iced. Pour into a Coupe Style Glass using the strainer. Top with 3 oz. champagne. Decorate with lovely edible florals or a slice of fresh grapefruit, if flowers aren’t your thing.
Now please everyone remember you cannot use just any flower to decorate, like to go into your backyard and pick the first dandelion you see. Here I have included a list of acceptable and non-poison’s flowers you can use, AND REMEMBER TO WASH THEM ALWAYS.
Arugula Flowers: Peppery flavor, just like arugula leaves. Use in salads or other savory dishes.
Chive Blossoms: Delicate, oniony flavor. Use whole flowers or separate the individual petals.
Hibiscus: Tart and sweet. Often used in teas, cocktails, and salads.
Jasmine: Very sweet, floral fragrance and flavor. Use in teas or desserts.
Johnny-Jump-Ups: Minty, almost bubblegum-y flavor. Serve on cakes or with soft mild cheese, like goat cheese.
Lavender: Floral flavor that’s perfume-y and faintly citrusy. Use in cocktails, teas, desserts, or other baked goods.
Lemon Verbena: Light lemon flavor that’s well-suited for sweet or savory cooking.
Marigold: Faint citrus flavor. Try it in a salad.
Nasturtiums: Peppery flavor and golden hue. Try them on crostini with olive oil, salt, and pepper.
Pansies: Use these as garnish — they’re so pretty! Faint grassy flavor.
Squash Blossoms: Mild raw squash taste. Usually cooked before eaten. Lightly dust with cornstarch and deep fry.
Violets: Sweet and floral. Use in dessert or freeze into ice cubes for decorative drinking.
AND THAT’S ALL FOLKS.
Hope you guys tune in for tomorrow’s Whine About It Wednesday’s it is my first time actually whining. Please remember to share me, stalk me, and tell your friends to stalk me too!