This is my kind of brunch drink. It’s bright, it’s boozy, a bit floral, and it has rosé involved. I named it the farmer’s brunch because of the farmer’s market strawberries, but any farm fresh fruit would be just lovely in this. It really is a celebration of fresh fruit flavors, so maybe it’s sort of sangria-y, sort of wine spritzer-y, but it definitely delicious.
- 2 ounces rosé wine
- 1 ouce gin
- 1 teaspoon rose simple syrup (recipe below)
- 3 mint leaves
- 2 strawberries, chopped
- 2 dashes angostura bitters
Combine the strawberries, mint, syrup, and bitters in the bottom of a cocktail shaker, and muddle thoroughly until everything is well combined. Add gin and ice, stirring vigorously for 15 seconds. Pour into a glass and top with rosé.
Ingredients (Rose-Infused Simple Syrup)
- 1⁄3 cup sugar
- 1/3 cup water
- Petals from 1 small, very perfumey organic rose, or 1⁄4 teaspoon rose water
Combine the sugar and petals with 1⁄3 cup water in a small saucepan. Bring to a boil, remove from the heat, and let sit for 10 minutes to steep. Let the syrup cool to room temperature. Strain.
For more from food enthusiast and cookbook author Claire Thomas go to The Kitchy Kitchen.