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.
- 7 Tbsp raw sugar
- 2 cup fresh blueberries, divided
- 2 cup brewed unsweetened black tea
- 1.5 cup fruity rosé
- 1 cup bourbon
- 0.75 cup fresh lemon juice
- 8 lemon slices
- 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.
Image Credit: Ashley Rodriguez
Recipe courtesy of: Cabell Tomlinson, Frankies 570 Spuntino, New York City