This discovery was life-changing. Life-changing, I say!
Look, you guys. I try not to be basic. I really do. But sometimes, it creeps in. I generally avoid all things pumpkin spice, unless it’s fall and I’m baking and they actually contain pumpkin. I don’t watch any of the Real Housewives franchises, and I don’t own any Juicy tracksuits. I’ve never bought makeup endorsed by a Kardashian. I’ve never bought anything endorsed by a Kardashian. I don’t own Uggs.
But gosh I love me some rosé. I mean, during the summer… what’s better than an icy cold glass of rosé?
Well, actually there is one thing. And that’s frozen rosé, otherwise known as frosé. (PS you can get it at Cactus Club).
It’s like slushies, but for grownups.
But this? This takes it to the next level.
It’s a really simple recipe, and if you live anywhere near me, you’re going to want to make it this week, as it’s supposed to be–get this–the hottest temperatures we have had all summer. Now that it’s September.
This is, beyond doubt, the easiest recipe, but it also is hella delicious.
So, own your inner basic bitch and Watermelon Frosé it up!
1 bottle of rosé
You’ll need about 1.5-2 litres of watermelon chunks. Start by cutting your watermelon in half and then place it, cut-side down on the cutting board. Trim off the rind and discard. Then cut your watermelon into chunks.
Line a cookie sheet with silpat or parchment and place the watermelon chunks on it. Freeze until solid.
Place the frozen watermelon chunks in your blender jar, and then top with about an equal amount of cold rosé. Now blend.
Just the sound of it makes me feel happy and warm. The rich, rolling rrrrrrr. Brrrrrrr bonne.
Bourbon is a kind of Whiskey, distilled from corn, that takes is name from the famous street in New Orleans. I’m a fan. In case you hadn’t guessed.
Another drink popular down south in the U.S. of A is something called sweet tea. Sweet tea is just brewed, sweetened iced tea, and Southerners drink it by the gallon.
You can see where I’m going with this, can’t you?
Bourbon + sweet tea = Bourbon Iced Tea.
Have I got your attention, yet?
It’s finally spring here in Vangroovy. In fact, this week, there are predictions of 20 degree temps, and the arrival of patio season. This timing is impeccable. Sitting on a porch in a rocker while fanning myself and drinking a boozy iced tea and batting my eyelashes at gentlemen callers sounds just about right to me. Fiddle de-de.
I got a basket of goodies last week from PureLeaf Iced Teas. They have three different flavours: unsweetened, lemon and raspberry. Oh–and these adorable mason jars. Because the eyelash-batting and rocking really requires me to be drinking my iced tea out of a mason jar just to get the full effect.
You could of course, brew your own tea for this recipe, but please, do not use a powder or a concentrated mix. The flavours, I think, are best when they are made from scratch. I’m using PureLeaf in this recipe.
Berry Bourbon Iced Tea
1.5 ounces Maker’s Mark Bourbon
4-6 dashes of peach bitters
PureLeaf Lemon Iced Tea
Muddle the berries in the bottom of a wide-mouth mason jar.
Fill the mason jar up with ice cubes. Pour over the bourbon, and add the bitters. Mix well, and top with the the PureLeaf Iced Tea. Stir well, and garnish with a mint spring.