Rosé, Bourbon, and Blue

By Dixie8686

Recipes & Menus | recipes

Rosé, Bourbon, and Blue
For this patriotic-themed cooler, Cabell Tomlinson combines two summer favorites: sweet iced tea and sangria. "I started thinking about the Fourth of July," she explains. "I had the red from the rosé and the blue from the blueberries. I still needed the white, but I decided to go with that oh-so-American spirit, bourbon." She uses orange pekoe for the tea and suggests a fruity rosé like a Spanish Rioja.

8 servings

Recipe by Cabell Tomlinson, Frankies 570 Spuntino, New York City

Photograph by Ashley Rodriguez

August 2011

Ingredients

• 7 tablespoons raw sugar
• 2 cups fresh blueberries, divided
• 2 cups brewed unsweetened black tea
• 1 1/2 cups fruity rosé
• 1 cup bourbon
• 3/4 cup fresh lemon juice
• 8 lemon slices

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Stir sugar with 7 tablespoons hot water in a small bowl until sugar is dissolved; transfer to a food processor. Add 1 1/2 cups blueberries to processor and purée. Set a strainer over a large pitcher. Strain blueberry mixture, pressing on solids to extract as much liquid as possible; discard solids. Add tea, rosé, bourbon, and lemon juice to pitcher. Refrigerate until chilled, about 2 hours.

Cut remaining 1/2 cup blueberries in half; add to pitcher. Fill Old Fashioned glasses with ice. Divide cocktail among glasses. Garnish with lemon slices and serve.

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