A dry rosé wine fortified with vodka and some muddled mint, lemon and sugar makes a beautiful cocktail, extending the drinkability of rosé into the autumn months for rosé summer-only purists.
Pink wine snob reversal
Until I started dating my future husband, I knew very little about wine. I don’t remember either of my parents drinking wine, except for a phase when my mom would buy Cold Duck – a sort of sweet pink sparkling wine made by mixing red wine with bubbly - or Mateus, a Portuguese labeled rosé that, even as a child, I understood was less than stellar in the wine category, the fancy bottle notwithstanding. As I reached an age where I could order wine in a bar, I always went for a crisp dry white, with the theory that a cheap white was usually more palatable than a cheap red, and wine-by-the-glass back then was invariably of the cheap variety. When we moved to Paris, I was shocked to find that the good-wine obsessed French drank pink wine during the hot summer months! And that it could be dry and not sweet. I became a fan of the pink.
As the summer days are waning and the autumn is coming on, unused bottles of summer rosé can be transformed into cocktails, extending their welcome refreshment into the next season.
Several fresh mint leaves
1 lemon wedge
1 oz or 30ml vodka
1/2 cup or 120ml rosé
1/2 – 1 teaspoon sugar (or more, depending on your taste for sweet drinks)
Optional garnish: sprig of mint
Place mint, lemon and sugar in a glass and muddle well.
Add several cubes of ice to your glass and then pour in the vodka.
Add the rosé and stir. Garnish with sprig of mint, if desired.