Rosé is a type of wine that incorporates some of the color from the grape skins, but not quite enough to qualify it as a red. It’s produced with something called the skin contact method. This is when grapes used to make red wine are crushed and their skins are allowed to remain in contact with the juice for a short time, usually one to three days. This may be the oldest known type of wine and is made from a wide variety of grapes and can be found all over the world.
WHAT YOU NEED:
- GERARD BERTRAND COTÉ DES ROSES
- WILD HIBISCUS FLOWER IN ROSÉ SYRUP
- CLASSY WINE GLASSES
- FUN STRAWS
Gerard Bertrand Coté Des Roses is a rosé/blush wine from France. I’ll admit, the reason I picked up this bottle is because it’s gorgeous and it caught my eye the second I walked into Bevmo. It’s fresh, full and has a great aromatic persistence and balance. The finish is fresh with notes of candy. Shop it here.
Wild Hibiscus Flower in Rosé Syrup is something I first had in one of the Wynn’s signature cocktails called “The Dream” from their Japanese restaurant Mizumi in Vegas. The little edible hibiscus flower in the center of my glass just made the cocktail that much more fun and i’ve used them in my own cocktail recipes at home ever since. This unique garnish is tribute to the eternal romance of the rose. The jar contains the natural essence of two dozen Bulgarian roses and 15 hand picked Wild Hibiscus Flowers. They’re such a great way to turn any ordinary cocktail into something more fancy and again, their edible and tasty! Definitely recommend! Shop it here.
HOW TO MAKE:
- Fill your glass with Gerard Bertrand Coté Des Roses
- Drop 1 hibiscus flower in the center of your glass
- Add a few spoonfuls of rosé syrup
- Pop in a fun straw, sip and enjoy!