At Léon 1909 on Shelter Island, Beverage Director Gillian Georges has crafted a delightful Sparkling Rosé Cocktail infused with rhubarb and raspberry syrup. This refreshing drink captures the essence of summer with its crisp, herbaceous notes and a perfectly balanced tart-sweet edge, making it an ideal choice for warm days.
Rosé Bébé
Serves: 1 | Prep Time: 5 minutes
Make the syrup and lemon juice ahead of time.
Ingredients
- 4 oz dry rosé
- 2 oz sparkling water
- 1 oz raspberry-rhubarb syrup*
- 1 oz acid-corrected lemon juice*
To Serve: Fresh herbs (like mint or thyme), lemon slice
Instructions
- Add all ingredients to a wine glass filled with ice.
- Stir gently and garnish with fresh herbs and a lemon slice.
Raspberry-Rhubarb Syrup
Makes: 1½ cups | Keeps: Up to 2 weeks in fridge
- ½ cup finely chopped rhubarb
- 1 cup fresh raspberries
- 1 cup water
- 1½ cups sugar
Simmer rhubarb, water, and sugar until the rhubarb is tender. Add raspberries and let steep for 10 minutes. Blend the syrup, strain through a fine sieve, and store in an airtight container.
Acid-Corrected Lemon Juice
Ingredients
- 100 ml strained lemon juice
- 3.2 g citric acid
- 2 g malic acid
Whisk together until dissolved. Store chilled.