Something tells me you've heard of rosé, the wine of choice for many brunchers that's become a thing seemingly out of nowhere. Some joints have taken the pink juice to the next level with frozen rosé, or frosé (frozé?), including downtown Tampa's Franklin Manor. But don't let the recent resurgence of rosé fool you. The wine is thought to be among the oldest styles, and one of its most underrated attributes is how well it works in a cocktail.
Good thing, too, because this week's spirit tastes like it's meant to be in the same glass as rosé: rose-infused vodka. I'm a big fan of drinks that incorporate floral ingredients, from orange blossom honey to hibiscus florets. However, the plan is to impart small hints of rose to the cocktail, as to not overpower the rosé. And while the recipe's dry vermouth isn't crucial, it adds some welcome balance, resulting in a more drinkable cocktail.
This one might be too potent for your average Sunday brunch, but the drink's fit for a sipping session any other time a little bubbles are in order.
Rose and Rosé
8 ounces vodka
1 tablespoon dried rosebuds
In a 8-ounce jar, add all ingredients (you should be able to find rosebuds at a local Latin market) and cover. Let rest for 2 to 8 hours, depending on how much rose flavor you want. Store covered for up to 1 month.
1 ounce dry vermouth
1 ounce Rose-Infused Vodka
6 ounces sweet rosé
Fresh raspberries, for garnish
Fill a large coupe glass with ice and water, then set aside to chill. Fill a mixing glass halfway with ice, then add dry vermouth and rose-infused vodka. Stir until chilled. Discard coupe glass's ice water. Strain in vodka and vermouth. Top with sweet rosé. Garnish with a raspberry.