There may be nothing more perfect than a great glass of ice-cold rosé on a warm afternoon—cool on the lips, notes of berries, and a crisp finish. Can you improve upon perfection? Well, you can certainly try! This cocktail takes all the things I love about a delightful glass of rosé and amps them up. A blueberry reduction partners well with the wine's primary flavors, while fresh basil provides a wonderful aromatic finish. And a whimsical bonus: Freezing rosé makes the most beautiful ice cubes ever!
During the recipe development for this drink, I played around with ingredients like framboise, cassis and other orange liqueurs, vodka, and a few experimental additions. But like the perfect summer day, it turned out the simplest recipe was the best. All the flavors used were essential, and while the drink is a dead ringer for a classic cocktail, it lacks the hard alcohol punch that can cut a summer party short. I recommend using a fruit-forward dry rosé for this cocktail, but you'll be safe just choosing a wine you enjoy.
Blueberry Basil Frosé Cocktail
- 1 bottle (750 ml) rosé
- 4 cups fresh blueberries
- 3 Tbsp. sugar
- 3 Tbsp. lemon juice
- 3 sprigs fresh basil
- Freeze the rosé into ice cubes overnight.
- Add the blueberries, sugar, and lemon juice into a small saucepan. Muddle some of the blueberries with the back of a spoon, mix, and place over medium heat. Bring to a boil, then simmer for about 5 minutes.
- Remove from heat. Crush the basil in your hands and place in the warm reduction to steep for about 5 minutes.
- Strain the mixture and chill.
- Add the rosé ice cubes and strained reduction to a blender and blend at high speed until smooth.
- Pour into glasses and garnish with blueberries and a basil leaf.