I stumbled across the Cheeky Rose in a blog post about wedding libations, of all places (http://helloharbor.blogspot.com/).
It caught my eye because it was the colour of rose quartz. Once my attention was momentarily drawn by the colour, I was intrigued to see rosé wine as an ingredient. It isn’t every day you see wine as a cocktail ingredient and with plenty of rosé in the fridge (the other-half likes it), it should be quite simple to make.
- 2oz gin
- 2oz rosé wine
- 1oz lemon juice
- 1oz honey syrup
- Rosemary sprig
Muddle rosemary leaves in lemon juice and honey syrup in a cocktail shaker. Add the gin, wine and some ice and give it a good shake. Pour into a tumbler over ice and garnish with the rosemary.
It’s an odd drink. Initially it was very pleasing, but the more I drank, the less balanced it became. Starting out as a balanced, dry cocktail with a great deal of fruitiness and hints of sweet honey, rosemary and juniper. Half-way though the drink, the different components started dominating each sip; one would be dominated by honey, the next by lemon, then wine, then rosemary. Maybe that’s why the original recipe was half the volume.
Still, an interesting experience.