cocktail styling by David Wolowidnyk
CHARLENE ROOKE Charlene Rooke is a drinks journalist and educator who teaches WSET spirits courses internationally, leads tastings and distillery tours and judges spirits competitions. She is the Academy Chair for the Canada West region of the World’s 50 Best Bars.
These blushing-pink cocktails will help you celebrate the season with chill vibes and pretty pours.
ingredient in Rosy Mimosa
Gorgeous Garnishes To amp up the rosy “wow!” factor, make any of these pink-centric cocktail garnishes: • In place of regular ice cubes, add
These rosés are made in a very delicate winemaking style that barely rests the grape juice on the skins, for just a hint of berry flavour. If a rosé is made from Pinot Noir or Gamay, it will often be brighter pink in colour and more berry-forward. Many other red grapes (from Cabernet Sauvignon and Franc to Merlot and Syrah) lend robust fruit flavour and colour to rosé blends from all over the world. Here, in our recipes, we’ve matched more delicate rosés to lighter spirits like gin and vodka, and more robust rosés to bolder spirits like tequila and rum. Next-Day Rosé The problem of leftover rosé wine might not be a concern if you have a group of summer sipping pals to entertain with these batchable recipes! However, since rosé really only tastes fresh for a day or so after a bottle is opened, consider freezing leftover wine into cubes to chill your next spritzer or sangria, or to blend a batch of “frosé.” You can also gently heat leftover rosé in a small saucepan or in the microwave with an equal amount of sugar, until it thickens slightly into a rosé syrup. Store in a tightly closed container in the refrigerator for up to 10 days and use it to add a rosy hue to highball cocktails, such as Gin & Tonic, or with vodka or tequila and soda.
STELLER’S JAY SPARKLING ROSÉ BC VQA $24.99 138920
raspberries or strawberries, or even edible pink flower petals, into water in ice cube trays before freezing. Use the tip of a sharp paring knife to carve the top of a fresh strawberry into rose-like petals. With a peeler, cut very thin strips of fresh rhubarb into ribbon-like candy and secure with a cocktail pick. Spear a few freshly washed raspberries on a pick, dust with granulated or powdered sugar and freeze. For a lovely rosette garnish, cut wedges of a skin-on Pink Lady apple into paper‑thin slices, brush with lemon juice and lay four to six of them flat, overlapping their short edges. Roll the slices into a rose shape and secure with a toothpick. For brunch or dessert, purchase pre‑made pink cotton candy and perch tufts of it on top of flutes of bubbly rosé!
Pop the cork on a mousse of fine, velvety bubbles and enjoy the crisp strawberry and raspberry notes of one of BC’s favourite pink bubblies.
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ROSY MIMOSA 1 to 2 cups (250 to 500 ml) * cranberry, cran-raspberry or raspberry juice 1 x 750 ml bottle Steller’s Jay Sparkling Rosé The day before, pour juice into ice cube trays or rose-shaped moulds (such as silicone moulds for ice, crafts or candy) and freeze overnight. To serve, place ice in each coupe glass and top slowly with 4 oz (120 ml) sparkling wine.
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Makes 6 cocktails
* Depending on size of moulds/ice trays.
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