If last summer was any indication, we’re in for another scorcher this year. That’s why I’ve got a few guaranteed thirst-quenchers lined up, perfect for sharing at backyard barbecues or sipping on a blazing hot day under the shade of the patio. Pink, bubbly, and oh so refreshing. Grab a glass and join me?
Rosé Sangria
All you need is a bottle of your favourite rosé, something to spritz it up, and your fruit of choice. Ever since my friend brought a bottle of Gerard Bertrand’s Coté des Roses—a wine from Languedoc-Roussillon region in the south of France—to our paint night a couple of months ago, I’ve been a little obsessed. It’s got strawberry and citrus notes. Pair with just a splash of Fever Tree Sparkling Pink Grapefruit (careful, it’s strong), a handful of finely chopped pink lady apple pieces, and thin slices of strawberries, et voilà! Sip on this while you’ve got your feet up and a good book in your lap.
Pink Lemonade
I love how this drink starts out cobalt blue, transitions to royal purple and finally, to a bright, fuchsia pink when the citrus hits. The butterfly pea flower petals come from Thailand, and they’ve currently got the internet aflutter. The tea itself doesn’t taste like much and it smells like sugar snap peas, but it’s rich in antioxidants, not to mention a gorgeous mixer. The easy way to get the colour-changing effect is with Empress 1908 Gin, tonic water and a splash of lemon, but like everything that comes from the bar of Victoria’s Empress Hotel, it’s got a pretty price tag attached. For that reason, I make the mocktail version of this drink with a homemade simple syrup.
Start by steeping your petals until you have a concentrated tea. Then combine equal parts tea and sugar in a saucepan. Stir until all the sugar has dissolved, making sure to wash the sides of the saucepan with a wet pastry brush to keep the sugar from crystallizing. Now you have your own sapphire-coloured simple syrup, which will keep for up to a month. Add a small quantity of the syrup to a glass over ice followed by a bottle of Fever Tree Sicilian Lemonade. Now watch the drink change as the lemon goes to work. Have a pitcher of this out at your next barbecue and wow your guests.
While I have you, why not up your ice cube game? There are so many edible flowers that look simply gorgeous. Boil water from the kettle to rid it of any impurities first and arrange your flowers in an ice cube tray. Rose petals, pansies and violets are all edible, but sprigs of mint will do just fine in a pinch, and elicit a cool, crisp aftertaste as the icecubes melt.