Happy Rosé Season! Rosé is like your cool older cousin that comes home from college in June. She flits into your life at just the right time. Suddenly all is right in the world. Summer is officially here.
Pre-Brooklyn, I lived in San Francisco for seven years. My weekend adventures in college were often jaunts to Napa Valley with my bestie and craziness ensued. Needless to say, my love of wines run deep. When I relocated to the east coast, I joined a few wine clubs to get my cali wine fix. Three years later, I am a huge fan of Club W’s wines, and have converted a few friends on this side of the country to join their club with me. You can check them out here and get an idea of the program. *promise this isn’t a paid post*
Tucked into my subscription box this month was a recipe for a Rosé Negroni. I had just purchased a popsicle mold from Amazon and figured a Boozy Pop was in order. Quick trip to the liquor store and five hours later, I was in heaven. The temps had just reached 83 and the humidity was ridiculous. Rosé Pops are just what the doctor ordered. I’m a huge fan. These babies are gone be tucked into my freezer all summer.
- - 1 bottle. Rosé Wine (ClubW's Summer Water if you can get a hold of it)
- - 3 oz. Lillet or Cocchi Americano
- - 2 oz Campari or Aperol
- - 1 grapefruit, sliced thin
- *the grapefruit not only adds a nice flavor, the fruit makes these freeze better. Alcohol doesn't freeze well, adding fruit gives something for the crystals to form on. If you don't use grapefruit, add berries or whatever you have on hand.
- mix all the liquid ingredients together in a pitcher.
- add a slice of grapefruit to each popsicle mould.
- slowly pour into each popsicle mould (mine made 8 pops).
- cover and add a stick to each pop, let freeze overnight
- *these babies will be SLUSHY. They melt fast, so be prepared. If serving to a group, place each pop into a glass.
Happy Summer friends. Hope these put you in the spirit. Please Enjoy Responsibly.
But, as always: Enjoy! Love, M.