Here’s the ultimate cocktail for rosé lovers: Not only does it include the pink wine, but it also emulates it with its light sweetness and floral notes. Horsefeather owner Justin Law starts with a rosé syrup, made by reducing the wine down with honey and herbes de Provence. He then mixes the syrup with lime juice, crème de noyaux (almond liqueur), vodka and soda water. “You get some acidity—sweetened—some dryness, and then strawberry comes out,” Law says. “For being a vodka drink, it has a lot of complexity.” Because he uses the wine to create a sweet, concentrated syrup, Law recommends opting for a full-bodied rosé—think juicy, California-style rosé de Pinot Noir rather than bone-dry rosés from Provence.
Crème de Noyaux
1.5 g dried herbes de Provence
2 cups rosé
2.5 cups honey
- Reduce wine for 6-8 minutes with herbs de Provence.
- Add honey and stir to dissolve. Remove from heat after honey dissolves.
- Let mix steep with the herbs for 24 hours, then strain.