Most fun holidays only happen once a year. But how lucky are we to get two days to celebrate all the styles of beautiful pink wines?
National Rosé Day is always on the second Saturday in June, and that falls on June 13 this year. It’s a good makeup, in case you missed Rosé Day on February 7.
I’m so thrilled to be partnering with Champagne Blaine of The Fizz is Female and Rita Jammet of Champagne La Caravelle for a Zoom chat at 9 am Pacific/12 Eastern on Saturday June 13.
Rita will tell the story of her fabulous champagne brand that she and her husband created. Then I’ll share a recipe for a simple cocktail using La Caravelle Rosé, and a fun breakfast/weekend brunch food pairing that always works. Rosé is one of the best styles of wine for food pairing, so you won’t be disappointed.
Here’s the Zoom link: https://bit.ly/rose-day-zoom-cocktail-brunch
So you can sip along with us, here’s the recipe for my Pink Pepperberry Fizz cocktail. It’s inspired by the French dessert of strawberries with black pepper and balsamic vinegar. Here, the bright flavors of the bubbly stand in for the vinegar, and the pepper is perfect with raspberries too.
Pink Pepperberry Fizz
2 raspberries, fresh or frozen
1 teaspoon Black Pepper Syrup (see below)
La Caravelle Rosé champagne
Drop the raspberries in the bottom of your glass. Add 1 teaspoon Black Pepper Syrup. Top with champagne. Give the glass a quick stir and enjoy.
Variation: You could also make this with strawberries.
Makes 1 cocktail
Black Pepper Syrup
The key to this fragrant syrup is toasting the peppercorns in advance to release the oils. This is also delicious in a dressing for salads with fruit like berries or stone fruit, and over ice cream and berries.
1-1/2 teaspoons freshly ground black pepper
1 cup filtered water
1 cup sugar
Toast the pepper in a dry pan over medium-high heat for about 3 minutes. It will get very aromatic, so don’t inhale too much. Remove pepper from the flame.
Add the water and sugar to a large Pyrex measuring cup. Add the toasted pepper and stir. Cook on high in the microwave for 4 minutes. Then stir again. Cook for another 4 minutes. Let cool and funnel into a clean glass bottle. Keeps for two weeks in the refrigerator
Variation: You can also make this with pink peppercorns for a slightly less sharp flavor.
© By Maria Hunt, The Bubbly Girl.
