Ginger-Lime Spritz Ingredients
Strawberry-Rosé Spritzer Ingredients
1 2-inch piece peeled coarsely chopped fresh ginger 2 ounces fresh lime juice 2 ounces simple syrup 16 ounces dry sparkling white wine Club soda Mint sprigs (for serving)
1 pint strawberries, hulled and sliced 1 750-ml bottle rosé wine 2 cups soda water 1/3 cup Aperol 2 tablespoons fresh lemon juice
Method
Method
Combine strawberries and wine in a large pitcher; cover and chill for 3 hours to infuse wine. Strain wine into a large bowl, reserving some strawberries for garnish. Return wine to pitcher. Stir in soda water, Aperol, and lemon juice. Divide among ice-filled glasses; garnish each with a lemon twist and a few reserved strawberries.
Muddle ginger in a cocktail shaker. Add lime juice and simple syrup. Fill shaker with ice, cover, and shake vigorously until outside of shaker is frosty, about 30 seconds. Strain into four ice-filled rocks glasses or large wine glasses. Add wine to each and top off with club soda. Gently stir together; garnish with mint.
Frosé (Frozen Rosé) Ingredients
Cava Sangria Ingredients
1 750 ml bottle hearty, bold rosé (such as a Pinot Noir or Merlot rosé) ½ cup sugar 8 ounces strawberries, hulled, quartered 2½ ounces fresh lemon juice
1 orange, preferably blood or Cara Cara, sliced 2 tablespoons Grand Marnier or other orange liqueur 1 teaspoon rose water 1 750-ml bottle chilled brut cava
Method
Method
Pour rosé into a 13”x9” pan and freeze until almost solid (it won’t completely solidify due to the alcohol), at least six hours. Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about three minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavour. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes. Scrape rosé into a blender. Add lemon juice, 3½ ounces strawberry syrup, and one cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes.
Using a muddler or the handle of a wooden spoon, mash first three ingredients in a large pitcher. Add cava; stir gently to combine.
Fill wine glasses with ice. Divide sangria among glasses.
KEEP IT LOCAL THE ISLAND HAS SOME FABULOUS WINERIES. CHOOSE A LOCAL WINE FOR YOUR COCKTAIL.
Blend again until frosé is slushy. Divide among glasses.
SUMMER 2019 www.pei-living.ca
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