As the sun shines bright, it’s time to revel in the delightful rosé season! While National Rosé Day in June may have already passed, there’s no shortage of reasons to continue sipping on this beloved pink drink throughout the summer. Whether you’re hosting a backyard gathering, planning a beach picnic, or simply enjoying a lazy afternoon, these must-try summer recipes will elevate your rosé experience to new heights.
The Beach and Whispering Angel: Stellar Rosé Picks for the Occasion
When it comes to selecting the perfect rosé for your summer escapades, two bottles stand out as true stars – The Beach and Whispering Angel. These exceptional rosés are tailor-made for warm-weather enjoyment, boasting flavors that dance on your palate and a refreshing crispness that quenches your thirst.
The Beach and Whispering Angel are more than just wines; they’re a state of mind that embodies the essence of summer. Whether you’re lounging on sandy shores or having an intimate rooftop soirée, these rosés set the mood for a blissful celebration
Watermelon Rosé Cooler
Ingredients:
- 2 oz The Beach Rosé
- 1 oz Vodka
- 2 oz Fresh Watermelon Juice
- Ice
Method:
- 1. In a blender, combine 2 ounces of The Beach Rosé, 1 ounce of vodka, and 2 ounces of freshly squeezed watermelon juice.
- 2. Add a generous amount of ice to the blender.
- 3. Blend all the ingredients until you achieve a smooth and slushy consistency for that perfect summer frosé.
- 4. Alternatively, you can skip the blending step and pour the mixture over ice for a more straightforward, yet equally satisfying, Watermelon Rosé Cooler.
Beat the heat with this tantalizing Watermelon Rosé Cooler! Just blend 2 oz of The Beach Rosé, 1 oz of Vodka, and 2 oz of Fresh Watermelon Juice with ice for a delightful frosé. Alternatively, enjoy it over ice for a quick and refreshing sip.
Sunset Rose
Ingredients:
- 3 oz Whispering Angel Rosé
- 1.5 oz Belvedere Vodka
- 0.5 oz Lime Juice
- 0.25 oz Honey Water
- 3 Blackberries
- Mint Sprig (for garnish)
Method:
- 1. In a shaker, place the blackberries and muddle them to release their flavors.
- 2. Add Belvedere Vodka, lime juice, and honey water to the shaker.
- 3. Shake the mixture vigorously with ice.
- 4. Strain the contents into a rocks glass filled with fresh ice.
- 5. Top the cocktail with 3 oz of chilled Whispering Angel Rosé.
- 6. Garnish with a sprig of mint for an aromatic touch.
Indulge in the Whispering Angel Rosé Blackberry Smash, where the essence of Whispering Angel Rosé beautifully harmonizes with the rich flavors of muddled blackberries and a hint of lime. With a touch of sweetness from the honey water, this vibrant cocktail is a true celebration of summer in a glass.
Drink Your Mezcal (UNIÓN) + Eat It Too
As the summer sun blazes on, Mezcal UNIÓN is turning up the heat on traditional BBQ classics by infusing them with an authentic Oaxacan twist. This season, it’s not just about sipping your Mezcal (UNIÓN), but also savoring it on your plate with delectable recipes that bring out the balanced and complex spirit’s true essence in vinaigrettes and marinades.
Step aside, conventional grilling – Mezcal UNIÓN offers a whole new world of diverse tasting notes that extend beyond the glass and tantalize your taste buds. Get ready to take your culinary journey to new heights by pairing these one-of-a-kind mezcal-infused recipes with complementary mezcal cocktails for an unforgettable summer feast.
Tamarind-Lime Vinaigrette with Mezcal UNIÓN Uno
A simple dressing with bold and bright flavors gets an enticing upgrade with the addition of Mezcal UNIÓN Uno. This tantalizing vinaigrette adds a delightful kick to your salads, grilled vegetables, and more, making it a perfect choice for those seeking a unique tasting experience.
Pair this zesty vinaigrette with the Hoja Santa, and your palate will be taken on a captivating ride through Oaxacan cuisine. The rich flavors of Mezcal UNIÓN Uno harmonize perfectly with the Hoja Santa, elevating your dining experience to a whole new level of indulgence.
Mezcal UNIÓN-Marinated Barbacoa
Prepare to elevate the star of your summer meals, the barbacoa, with a Mezcal UNIÓN marinade that will leave your guests craving for more. The carefully curated marinade enhances the smoky flavors of the barbacoa, transforming it into a mouthwatering masterpiece.
To complement the irresistible barbacoa, don’t miss out on the Coriander Paloma, a mezcal cocktail that perfectly complements the marinade’s nuances. This cocktail is a match made in heaven, highlighting the intricate notes of Mezcal UNIÓN and enhancing your dining pleasure.
The culinary magic behind these mezcal-infused delights comes courtesy of the talented Chef Scarlett Lindeman, owner of Mexico City’s esteemed restaurant, CICATRIZ, and the accomplished José Luis León, owner of the award-winning bar Licoreria Limantour.
This summer, it’s time to savor every moment with a culinary celebration that brings the essence of Oaxaca to your plate and glass.
So fire up the grills, pour yourself some Mezcal UNIÓN, and relish the flavors of a summer that promises to be truly unforgettable. Cheers to a summer filled with authentic Oaxacan flair and mezcal-infused delights!
Recipes:
| Tamarind-Lime Vinaigrette with Mezcal Union
Servings: 4 to 6
In a bowl, melt the tamarind paste with the hot water, whisking to combine. Add in the lime zest and juice, sugar, salt, chile and whisk to combine. Add in the vegetable oil, whisking to combine. |
| Mezcal UNIÓN Hoja Santa
1 oz Mezcal UNIÓN Uno 0.5 oz Riesling Wine infused with tarragon 1 oz green tomato juice Instructions: Add all ingredients to a shaker. Add ice and shake. Double strain over a glass with ice. Use hoja santa as a garnish. Enjoy!
Garnish: Fake Hoja Santa Rim: Hoja Santa Sugar Glassware: Old-Fashioned Ice (for shake): Cube Ice (for serve): Big Cube |
| Barbacoa Lamb Marinade with Mezcal Union
Servings: 4 to 6
First, mix the mezcal with the salt to make a paste. Rub this paste all over the goat meat and let sit for an hour or so. Meanwhile, toast the garlic, onion and the dry chiles in a dry saucepan until fragrant. Separately, in a pan, toast the allspice, black pepper, bay leaf and the cumin until fragrant. Combine all remaining ingredients (besides the marinating goat) together in a blender until smooth and homogenous. Massage this paste into the goat and let it sit overnight, covered for 8 to 24 hours. When ready to cook, place the marinated goat in a roasting pan with 4 cups of water, cover tightly with aluminum foil and roast in a 300F oven for 4 hours. |
| Mezcal UNIÓN Coriander Paloma
1.5 oz Mezcal UNIÓN Uno 1 oz Coriander Cordial 1 bottle grapefruit soda (Squirt or Jarritos) Instructions: Rim a glass with coriander salt. Add all ingredients to glass. Add ice and stir. Use pineapple slices as garnish. Enjoy! Garnish: Pineapple Slice Rim: Coriander Salt Glassware: Highball Ice: Cube |
In other industry news…
Mingle Mocktails, a female-founded brand of sparkling non-alcoholic cocktails, has partnered with self-made beverage industry maven and businesswoman Bethenny Frankel, who joins the brand as a strategic advisor, innovator and ambassador!
**The Dry July Challenge Kit** makes up to 25 N.A. cocktails and features:
- Hilary’s NA Spicy Piña Peach Margarita recipe
- Just Peachy Citrus Fizz recipe
- Exclusive tips from yours truly for a successful Dry (or damp) July! 😉
