The Rosé Noir

May 11, 2017

The new battle cry of the summer? "Rosé all day!” We’re all for it, especially when we can combine sparkling rosé with blackberry preserves and craft vodka. Loaded with sweet Meyer lemons, this punch is great for a casual brunch party, but also special enough for a celebratory dinner. The recipe can easily be doubled (or tripled) to satisfy a larger crowd too.

The Rosé Noir
Makes 10 cocktails

15 ounces vodka
8 tablespoons blackberry preserves
4 ounces fresh Meyer lemon juice
One 750ml bottle sparkling rosé, chilled
1 handful fresh blackberries, for garnish
10 Meyer lemon wheels, for garnish

    1. In a large punch bowl or carafe, combine the vodka, preserves and Meyer lemon juice with enough ice to fill the bowl or carafe halfway. Stir for 5 seconds.
    2. Add the sparkling rosé and stir once.
    3. Serve in coupes or Champagne glasses and garnish with the fresh blackberries and Meyer lemon wheels.