After a slow start to summer the Waikato is lapping up the sunshine and I’m enjoying balmy evenings, finally. Plum Gin Frose, anyone?
While I’ve experimented with stewing homegrown rhubarb and freezing a batch of Frosé Ice Pops a few months ago, I’ve been lured by the taste testing of my Plum Liqueur to create a frosé cocktail (frozen Rosé) with yet another twist.
In two parts:
(a) My Plum Liqueur (aka Plum Gin) is steeping well. With oodles of fresh in-season plums soaking in gin, how can I go wrong! It should take around three months to mature nicely but I have been diligently taste-testing it (in the name of research) and it’s been tasting pretty delicious after just one month.
(b) Intrigue has set me straight on combining wine with spirits. As a youngster we were told to stay well away, and in large volumes I would agree today, but wine and white spirits can taste delicious in modest amounts. Wine and vodka can work, so why not wine and gin, right?
Right. So combine my plums in gin, a few balmy nights in a row and a bottle or two of Giesen rosé in my wine rack, and you can see how one’s creative mind just…well, creates.
Plum Gin Frose
Serves: 2
Ingredients
- 2 cups Giesen Rosé, frozen in ice cubes
- 1/2 cup Plum Liqueur, or to taste
- 2 soaked plums, optional
- 4 tsp Simple Mint Syrup*
- sprig of fresh mint
Method
- Pour rosé into ice cube trays and freeze overnight.
- In a blender blitz the frozen cubes into a slushie and divide equally between two glasses.
- Pour 1/4 cup Plum Liqueur into each glass. Transfer the glasses into the freezer for 1 hour while you prepare the Simple Mint Syrup.
- *Simple Mint Syrup: bring 1 cup water in a saucepan to the boil. Take off heat. Stir in 1 cup of white sugar until it is dissolved. Muddle several sprigs of fresh mint and add to water/sugar mixture. Allow to steep while it cools.
- Once syrup is at room temperature, remove frozen rosé from the freezer and top each glass with a soaked plum (optional). Pour two teaspoons of Simple Mint Syrup over the top of each glass and top with a sprig of mint.
The cocktail is deliciously refreshing and just gets better as it thaws! Strong and meaningful, you may sup away until your heart’s content. The plum sinks to the bottom once the frosé has melted – and for those wanting to top off a wonderful cocktail can chomp into the soaked plum too. Designate a driver!
Thank you Giesen for the rosé inspiration.
