6 Ways to Drink Rosé This Winter

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While conventional wisdom holds that we wear pink on Wednesdays and swap our rosé for red when the temperature drops, it doesn't necessarily have to be that way. "The idea of rosé only being enjoyed in warm weather is thankfully fading away," says Eduardo Porto Carreiro, Beverage Director of Ford Fry Restaurants. "One of my favorite ways to enjoy pink wine is actually drinking a great Brut Rosé Champagne with a hearty slow roasted dish in the middle of winter." You heard that, folks? "Rosé" and "slow roasted" uttered in the same breath-it can be done! But we're not going to stop there. We asked six of the country's top restaurants for their favorite ways to drink rosé all season long. The results sound, unsurprisingly, delicious.


With Whiskey


Red Sky at Night is a wintry spiked wine from Left Bank in the West Village. The idea for the drink came from bartender Lauren Faraone, who wanted to combine whiskey and rosé: "the perfect marriage to ease us into the cold weather." The name was inspired by Chef Laurence Edelman's newfound hobby of sailing, et voilà. While the ingredient list is not for the faint of heart, that doesn't make this clever cocktail any less sweet.
You'll need:

2 oz rose
1 oz bourbon
.5 oz simple syrup
.25 oz allspice dram
.25 oz. Zirbenz Pine liqueur
.25 oz. lemon juice
2 sprigs of rosemary

Shake the ingredients on ice and double strain the mix into a wine glass. Serve without ice-lemon peel garnish optional.


As An Aperitif


West Village favorite Claudette introduced their Ricard program to complement the restaurant's French Mediterranean menu, featuring a selection of cocktails that celebrate the French tradition of drinking pastis, an anise and licorice-flavored aperitif. Their signature is the Ricard Spritz, made with sparkling Rosé, Ricard and creme de peche for a hint of sweetness. "The Ricard gives the drink a warmth that we crave in the winter and beautifully complements the refreshing, bubbly Rosé," notes Casa Nela restaurant group founder Carlos Suarez. Yes ouai rosé, indeed.

You'll need:

1 oz. Ricard
1 oz. Creme de Pèche
1 oz. Lemon juice Crémant de Bourgogne Rosé
Combine Ricard, Creme de Pèche and lemon juice in a cocktail shaker; shake well. Pour over ice in a wine glass and top with Crémant de Bourgogne Rosé. Garnish with a slice of peach.

With Pimm's


Eduardo Porto Carreiro, Beverage Director of Ford Fry Restaurants, builds JCT Kitchen & Bar's Apéro 1823 in a rocks glass over ice. "The name Apéro 1823 comes from the fact that Pimm's was first introduced that year," says Porto Carreiro. "I often find myself combining Pimm's with rosé in equal parts and serving it on the rocks with a flamed orange peel as an aperitif. The cozy wintry flavors of Pimm's are complemented in a true yin and yang fashion when combined with a rosé. It certainly sets the stage for a great home-cooked meal."
You'll need:


1.5oz Pimm's No. 1
1.5oz Rosé Wine (any good Sancerre rosé or Provence rosé will do)
Flame an orange peel and leave in drink as garnish.

With Tequila


During the winter months, chef and restaurateur John Fraser's The Loyal will feature a list of inventive cocktails from Bar Manager Salvatore Tafuri, like Tafuri's take on a warm rosé cocktail called the José: Rosé served Vin Brûlé style, with winter spices and Reposado Tequila. "We recommend making a big batch and keeping it refrigerated," says Tafuri. Duly noted.
You'll need:

2 bottles of rosé wine
15 oz Rose Vermouth
10 oz Tequila Reposado
220 gr / 7 oz / slightly less than 1 cup Demerara sugar
Peel of 2 Limes
1 Meyer Lemon
1 organic orange
1-2 star anise
8 cloves
2 sticks cinnamon
Pinch of Pink Peppercorn

In a medium saucepan, combine the wine, vermouth, tequila reposado, orange slices, cinnamon, cloves, star anise, lime zest. Bring to a simmer over medium heat. Remove saucepan from heat and stir in sugar until dissolved. To serve, strain mixture through a fine-mesh strainer. Serve hot wine in small heatproof mugs or glasses.


Mulled

Mulled rosé from Silvia is a thing, and we're all over it. The newly opened Woodstock, NY restaurant from Korean sister duo Doris and Betty Choi offers guests a global yet accessible menu informed by chef Doris' experience with vegetable-forward cuisine. The restaurant's cocktail program, from General Manager and Beverage Director Chris Sikora, follows the same sensibility for seasonality and sourcing. Using the French rosé on draft at Silvia year round, Sikora created a warming mulled rose wine cocktail that seems tailor-made for weekends upstate.
You'll need:

1 Quart Triennes Rosé
2 oz St. Elizabeth Allspice Dram
2 oz Merlet Crème de Cassis
2 Star Anise
1 tsp Allspice Berries
1 Cinnamon Stick

Bring all ingredients to a simmer over medium heat and serve immediately in a mug or heatproof glass. Garnish with star anise and cinnamon stick.


With Squash

To extend the shelf life of rosé into sweater weather, The Modern Bar Manager Greg Wasserman pairs rosé with seasonal ingredients and flavors. Case in point: Wasserman takes roasted butternut squash and purées it into a syrup; the syrup is then macerated with rosé and mixed with Calvados. "The buttery roasted squash is balanced by the acidity of the wine. The combination adds an interesting complexity to this flavorful fall-forward rosé cocktail," Wasserman explains.

You'll need:
1 Teaspoon Demerara sugar syrup
1/2 oz Verjus
1/2 oz Jean luc pasquet Pineau de Charentes
1/2 domaine montreuille calvados
1.5 oz butternut squash puree infused with Valentine Rosé

Stir ingredients together, pour in glass, and serve up with a lemon twist.

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