What’s the proper way to celebrate National Rosé Day (Saturday, June 10th)? By sipping on rosé all day, obviously!
Frosé 43:
Makes 2 to 3 servings
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Kim Crawford Kim De La Crème Cocktail. (Courtesy Photo) |
Directions: Pour Josh Cellars Rosé into an ice cube tray and freeze for at least 3-4 hours, overnight if possible. Place Josh Cellars Rosé Ice Cubes, Licor 43, Lemon Juice and Strawberries into a BLACK+DECKER XL Blast and blend on medium speed till smooth. Pour into glass and garnish with a fresh strawberry. (Note: If Rosé is not well frozen, add ice cubes as needed to blender to get desired consistency.)
Kim Crawford Kim De La Crème Cocktail:
Makes 5 servings
Directions: In a medium bowl mix the strawberries and sugar. Cover and let sit for 30-90 minutes mixing occasionally. Divide the strawberries and any juices between 5 rocks glasses, add wine and a splash of club soda. Top with a generous scoop of ice cream. Garnish with your favorite edible flowers. (Note: Use coconut based ice cream for dairy free/vegan option and you can substitute peaches, raspberries or any of your favorite summer fruit for the strawberries.)
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Clicquot Rich Rosé + Lime and Edible Rose Petals. (Courtesy Photo) |
Clicquot Rich Rosé + Lime and Edible Rose Petals:
Directions: Place 5 ice cubes in a large wine glass, add lime zests, sprinkle with edible rose petals, and finish with Veuve Clicquot Rich Rosé.
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Island Time Spritz. (Courtesy Photo) |
Island Time Spritz: (Created by Pamela Wiznitzer, USBG President and Creative Director Seamstress, NY)
Directions: Combine together over ice. Garnish with pineapple chunks on a skewer.
