Sparkling Rosé Cocktail
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Loading... - Gassara Martie
- 06 Mar 2023
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Bright and bubbly, this simple cocktail is as drinkable as it is endlessly riffable. For added sweetness, stir in an extra spoonful of jam, or try grilling your peaches for a hint of smoke that accentuates the tequila.
When the middle of summer hits and you have more peaches than you can handle, this easy Rosé-infused peach jam makes a crowd-pleasing treat. Steeping a vanilla bean pod in the Rosé as it reduces on the stove perfumes this jam with a rich vanilla flavor and gorgeous flecks of vanilla bean seeds, but feel free to substitute a teaspoon of vanilla extract in a pinch.
Ingredients
Peach-Rosé Jam
1 vanilla bean pod, split
1 cup Rosé
2 1/2 pounds fresh peaches, peeled and roughly chopped, or 5 1/2 cups thawed frozen chopped peaches (from 2 [20-ounce] packages)
1 1/2 cups granulated sugar
1/2 teaspoon orange zest
Sparkling Rosé Cocktail
6 tablespoons (3 ounces) tequila
2 tablespoons fresh lime juice
1/4 cup plus 2 tablespoons Peach-Rosé Jam, divided
1 (12-ounce) bottle sparkling mineral water (such as Topo Chico)
1 fresh peach, sliced and grilled
Lime peel twists
Directions
Make the jam
Scrape vanilla bean seeds into a large pot or Dutch oven; add pod to pot. Stir in Rosé, and bring to a boil over medium-high. Cook until reduced by half, 5 to 7 minutes.
Stir peaches and sugar into rosé mixture. Return to a boil over medium-high. Boil, stirring often, 5 minutes. Reduce heat to medium-low, and cook, stirring often, until thickened, 25 to 30 minutes. Remove jam from heat. Remove and discard vanilla bean pod, and let cool 30 minutes. Stir in orange zest. Transfer to a container with an airtight lid, and refrigerate 4 to 8 hours before using. Read More…
