We’ve rounded up the hottest ways to keep cool with wine this season and we’ll even show you how to recreate them at home.
We’re talking wine slushie floats, smoothies, cocktails, ice cream and everything in between. Not only do they taste great, they look stunning, so ditch the ice bucket this season and wow your guests with these super cool cocktails.
Strawberry & Peach Rosé Sangria – Recipe from What’s Gaby Cooking
Ingredients:
1/3 cup of sugar, 1/3 cup of brandy, 2 cups of sliced strawberries, 1 cup of sliced peaches, 1 bottle of dry rosé, 1 bottle of semillon (or other dry white wine), 1 cup chilled sparkling water, 10 – 20 basil leaves.
To Make:
Add the sugar and brandy to a large jug and stir until the sugar is dissolved. Add the fresh fruit, wine and sparkling water and stir. Add the basil and refrigerate for 6 hours before serving over ice.
Rosé Gummie Bears – Recipe from Sprinkle Bakes
Ingredients: (makes about 100 gummie bears)
1 cup of dry rosé, ½ cup caster sugar, 710 grams of powdered gelatine, 1 drop of pink food colouring, 4-6 drops of LorAnn Sparkling Wine Candy flavouring oil (can be found online), 1 drop of pink food colouring. You will need gummie bear jelly moulds to make this recipe or any other jelly mould you think would look great.
To Make:
Place the moulds on a large baking sheet with a lip. Put the rosé in a large glass measure with a pouring spout. In a separate bowl, whisk together the caster sugar and gelatine. Heat the wine until boiling. Pour the sugar and gelatine mixture into the hot wine and stir well (the wine will foam a little). Stir until the sugar and gelatine are completely dissolved, about 1-2 minutes. Add the champagne flavouring and food colouring. Immediately pour the mixture into the moulds and use a spatula to level it. Refrigerate for 2 hours or until firm and then release from the mould. Keep them refrigerated in an airtight container so they will not dry out and become tough. Serve in glasses of rosé, thread a few on cocktail picks for cute drink décor or serve in a glass bowl on your bar cart.
Frozen Rosé AKA Frosé – Recipe from Basil & Bubbly
Ingredients:
1 bottle of dry rosé, ½ cup of sugar, ½ cup of water, punnet of strawberries quartered, juice of one lemon.
To Make:
Pour the wine into a large sheet pan and freeze for at least 6 hours. Bring water to the boil and add the sugar, reduce the heat to low, and stir until all of the sugar is dissolved. Add the strawberries to the mixture, and stir well. Let the mixture sit for around 30 minutes to infuse the strawberry flavour.
Strain the strawberry syrup through a sieve, but don’t mash the strawberries through, just let it flow through naturally. Chill the syrup for 30 minutes. Add 6 tablespoons of the strawberry syrup, the lemon juice, 1 cup of ice, and the frozen wine to a blender and blend until smooth. Serve!
Rosé Cocktail – Recipe from Perpetually Hungry food & cocktails
Ingredients: Lemon wedges, grapefruit slices, ice, glass of rosé, shot of gin, sugar syrup to taste.
To Make:
Muddle the lemon wedges and grapefruit in the bottom of a glass. Add in the ice, rosé, gin and stir well. Add in the syrup to your desired sweetness. Strain into a wine glass and add the muddled lemon and grapefruit. Serves 1.
Be sure to let us know which your favourites are and if you want some more inspiration for how to keep cool with wine this summer, head on over to the Tulloch Wines Pinterest page and check out our wine cocktail board.
The Carousel would like to thank Christina Tulloch, CEO of Tulloch Wines for this article.
