While you could drink rosé vodka on the rocks or make up your own rosé cocktail, if you’re looking for a clever new use for the spirit, take a look at this splashy magenta Summer Mule. The cocktail, developed by students at the Culinary Institute of America and served at Napa’s annual Great Rosé Pairing, is too trendy to pass up. The blushy vodka joins rosé wine into another of-the-moment drink, a Moscow mule, and turns a hot pinky purple shade that looks oddly similar to Starbucks’ latest Refresher. So grab your cocktail shaker and crack open a fresh bottle of ginger beer; you’re in for a guaranteed good cocktail hour with this beverage.
The bevvy tastes as floral and rosy as it looks. Though there’s no simple syrup or sugar, the tangy raspberry purée and fizzy ginger beer provide plenty of sweet satisfaction. If you can’t find raspberry pureé, muddle a few raspberries in step one or stir in seedless raspberry jam. To make a big batch, change the ounces to cups or parts to maintain the intended ratios.
(Makes 1 cocktail)
- 1/4 ounce lime juice
- 1 sprig mint, for muddling
- 1 ounce rosé vodka, like Hangar 1
- 1 ounce rosé wine
- 1/4 ounce raspberry purée Perfect Purée: Red Raspberry
- 2 ounces ginger beer
- raspberries, to garnish
- lime segments, to garnish
1. Muddle the lime and mint together.
2. Strain the mintified lime juice into a mixing glass. Stir in vodka, rosé, and raspberry puree.
3. Pour into an iced glass, and top with ginger beer. Mix again, and garnish with raspberries and lime segment.
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(Recipe via Kenny Belgard and Parker James / Culinary Institute of America’s Wine and Beverage Program; photo via Gabino Lopez)