Reasons (and Recipes) to Drink Rosé in Autumn
There’s no rule about muddling mint after Labor Day. Just kidding. Of course there is. So hand over the mojito (seriously, give it to me), and trade it for savory resinous herbs and deeper, warm the chill flavors. What you don’t have to give up is rosé, fortunately. So put on your cosiest turtleneck (white, even!), get out the shaker, grab a bottle of The Palm Rosé, and let’s get downright autumnal.
Oh, sorry. You are actually going to need that muddler.
Corpse Reviver No. #d74894
.75 oz The Palm Rosé
.5 oz Cointreau
.5 oz Lillet Blanc
.5 oz gin
.5 oz lemon
Rinse a coup glass with Pernod. Shake all ingredients well and double strain into the aforementioned chilled and Pernod-rinsed coup. Garnish with a lemon peel.
The Palm Cosé
1.5 oz cognac
1.0 oz The Palm Rosé
.25 oz lemon
0.5 oz Cayenne honey
Muddle the quince. Garnish with a cherry and, if available, a tiny dehydrated pepper (for the cuteness factor).
Smells like Thanksgiving. Tastes like summer.
1.0 oz tequila
1.0 oz The Palm Rosé
.5 oz simple syrup
.25 oz lemon
.25 oz lime
Muddle rosemary, thyme, sage. Combine all ingredients in a shaker. Double strain over fresh ice. Garnish with a sprig of rosemary and thyme.
