It’s easy to look at the world through rosé-coloured glasses when you have delicious apéritifs to put in them! All three of these drinks are best mixed using a very pale, dry rosé, such as a Gris de Gris style.
Farmers’ Market Rosé Sangria
Sangria in summer is refreshing and celebrates the fruits of the season. After a visit to a farmer’s market or a fruit stand in summer, you likely will have stocked up on stone fruits and fresh berries. Frankly, I have always preferred a white or rosé sangria over the more traditional red wine version because I typically want something lighter in hot weather.
Serves 6
Prep time: Under 15 minutes
Cook time: 5 minutes
Spiced Simple Syrup:
¼ cup (50 g) granulated sugar
2 cinnamon sticks
4 whole cloves
4 green cardamom pods, crushed
¼ cup (60 mL) water
Sangria:
1 fresh peach or nectarine, cut into wedges
1 apricot, cut into wedges
½ small orange, sliced
½ lemon, sliced
½ cup (82 g) fresh strawberries, hulled and quartered
½ cup (63 g) fresh raspberries
1 (750 mL) bottle dry rosé wine, chilled
2 oz (60 mL) brandy
1 cup (250 mL) club soda or sparkling water
Fresh mint or nasturtiums, for garnish
1. For the simple syrup, in a small pot, combine the sugar, cinnamon sticks, cloves, cardamom pods and water. Heat on medium-low heat (no need to simmer), stirring until the sugar has dissolved. Set aside to cool to room temperature, then strain out the spices.
2. For the sangria, in a large pitcher, combine the peaches (or nectarines), apricots, orange and lemon slices, strawberries and raspberries. Add the cooled simple syrup and top with the rosé and brandy. Stir and chill until ready to serve. You can assemble this up to 6 hours ahead of time, but the completed sangria (with ice and soda) should be enjoyed right after mixing.
3. When ready to serve, stir in the club soda (or sparkling water) and pour over ice. Garnish with fresh mint (or a nasturtium flower) and serve.
Tip:
If you’d rather not drink alcohol, make a mocktail version of this recipe by replacing the wine with white cranberry juice and omitting the brandy.
Rosé Royale
This is a rosé version of a kir royale, which is a small amount of black currant liqueur topped with champagne. I was surprised to discover that you can still order a kir drink as an aperitif in France—it’s far less common here. Perhaps consider making this drink as you book flights for your next trip to France?
Serves 6
Prep time: Under 5 minutes
1 (750 mL) bottle dry sparkling rosé, chilled
Fresh red, white or black currants, for garnish
- Pour 1 Tbsp (15 mL) crème de cassis into each of six flutes. Top with the chilled sparkling rosé and garnish with currants. Serve immediately.
Tip: Ready to dress up your rosé royale even more? Sugar the fresh currants ahead of making your drinks for a tart-sweet addition and a pretty garnish when entertaining. Lightly whisk an egg white to loosen it and use a small brush to dab the egg white onto small bunches of fresh currants. Sprinkle the bunches with sugar (don’t roll them in sugar or the sugar will clump), lay the bunches on a paper towel–lined plate and leave on the counter (do not chill) until ready to use. These also make a fabulous dessert garnish.
Rosé-mary Campari Spritz
While a traditional Aperol Spritz is more of a refreshing, summery drink, this is a seasonless cocktail thanks to the more intensely bitter Campari and the rosemary accent. This way you can enjoy rosé all year long—in fact, this is a great aperitif to serve at Christmastime.
Serves 6
Prep time: Under 15 minutes
6 sprigs fresh rosemary, plus extra for garnish
Cranberry or orange bitters
6 oz (180 mL) Campari
1 (750 mL) bottle dry rosé, chilled
Splash of sparkling water
Lemon slices, for garnish
- Muddle a rosemary sprig in each of six large glasses. Fill each glass halfway with ice.
- Add a few drops of bitters to each glass, then add the Campari and rosé, leaving space for a generous splash of sparkling water. Garnish each glass with a lemon slice and small sprig of rosemary.
