Rotating Rosé Recipe

1. Infuse rosemary

Lightly bruise 2 rosemary sprigs between your palms to release oils. In a small saucepan combine 0.25 cups of the rosé (from the Rosé Base) with the bruised rosemary and warm gently over low heat for 4 minutes — do not boil. Remove from heat, cover and steep 10 minutes. Strain, discard solids, reserve rosemary-infused rosé and allow to cool to room temperature.

2. Prepare mint

Gently slap the mint leaves between your hands once to awaken aroma but avoid shredding. Set aside.

3. In a large pitcher combine the remaining rosé (2.75 cups) and gin (0.5 cups). Add the fresh lemon juice (0.5 cups), grapefruit juice (0.5 cups) and simple syrup (0.25 cups). Stir gently to combine.

4. Add the cooled rosemary-infused rosé to the pitcher and stir again. Add the orange bitters (6 tsp) and the mint leaves (12 each). Use a long spoon to lightly bruise the mint against the side of the pitcher as you stir, releasing aroma but keeping leaves mostly intact.

5. Taste the mixture and adjust sweetness or acidity: add up to 2 tbsp more simple syrup if too tart, or another 1-2 tbsp lemon or grapefruit juice if it needs more brightness.

6. Cover pitcher and chill in refrigerator for at least 30 minutes, up to 2 hours, to allow flavors to marry.

7. Fill a large glass or wine goblet with ice (about 0.5–1 cup per serving). Pour the rosé mixture into the glass until it's about two-thirds full (approximately 6–7 oz / 180–210 ml).

8. Top each glass with chilled club soda (about 0.5 cup per serving) to add sparkle. Gently stir once to combine.

9. Garnish each glass with 3–4 frozen raspberries (or a thin orange slice) and a small rosemary sprig and one mint leaf. Serve immediately.

10. The rosé-gin base (before adding soda and ice) can be made up to 24 hours ahead and kept chilled. Add soda and ice just before serving to preserve effervescence. If you prefer a non-alcoholic version, substitute the rosé with a non-alcoholic sparkling rosé and omit gin.