Rosé Rosé

Rosé is enjoying a moment in the sun. The Provençal pleaser is a fair weather friend. Its light, fresh and fruity nature is well suited to warm climes. No wonder it’s surging in popularity right now, especially in the French Riviera of New York (aka the Hamptons). Bonus: it’s a companionable cocktail addition.

This mixer comes to us courtesy of NYC’s The Smith. It serves a double dose of the pink wine in two styles: bubbly and boozy. Seasonal flavors of strawberries and peaches with a hint of basil complete the thought. As the sun fades and the season cools, the Rosé Rosé is a sweet taste of summer before packing sandals away.

Rosé Rosé
1 1/2 oz Lillet Rosé
1/2 oz crème de pêche (peach liqueur)
1/2 oz strawberry syrup*
4 basil leaves
Sparkling rosé (try Cuvée Carnival Rosé from
Sparkling Pointe in Southold)

Lightly tear fresh basil and add with Lillet, crème de pêche and strawberry syrup in cocktail shaker. Fill with ice. Shake well and strain into a chilled coupe glass. Top with sparkling rosé. Float a fresh basil leaf on top for garnish.

*Strawberry syrup: Combine equal parts chopped strawberries, water and sugar (a cup each should suffice). Bring to a rolling boil and then reduce heat to medium, simmering until strawberries soften and lose their color (10-20 minutes). Strain out strawberries and refrigerate syrup in a sealed
container.