A couple of pink cocktails to celebrate the endless summer sunshine, delicious, refreshing and way ore interesting than a G&T.
My friend appeared in my garden with a version of this from a NY bar recipe earlier this week and it’s as good as it sounds. I remade it a few times with some tweaks and it is just heavenly!
Be warned it is stronger than wine and way easier to drink!
Makes a large pitcher for about 6, depending on thirst levels!
- 1 bottle Rosé
We used the classic from Mirabeau which they kindly sent us – ticking both my rosé requirements of being pale blush pink and from Provençe:
- 600ml prosecco
- 250 ml Pink Grapefruit Liqueur
I found this on Amazon:Gabriel Boudier Pink Grapefruit Liqueur, 50 cl
- 1 Pink grapefruit, peel strips to garnish and squeeze a drop into each glass on serving
- Sprig fresh mint
- Much ice
Add the liqueur and rosé to a large jug with lots of ice and stir well together.
Pour into individual glasses and top up with a third pro secco to fill. Use the grapefruit peel to wipe round the rim of each glass and then add to drink with the mint to garnish.
A perfect drink to celebrate with, it’s fizzy and fresh and light with fresh fruit and prettiness to add pops of colour to any party or dinner table.
Pour the Port into the bottom of a champagne flute with a couple of fresh or frozen raspberries (strawberries work too if you’ve got them instead). Pour over the chilled, sparkling rosé and gently mix with a spoon without losing too much fizz.
Tear a sprig of mint off and add to the glass as garnish. Sip immediately.
Do add ice if you need to, I prefer this undiluted, and well chilled to start with.