Experience a delightful twist on the classic cocktail with our Soju Bloody Mary! This vibrant drink combines the rich, savory flavors of ripe tomatoes, zesty spices, and a splash of fresh citrus, all elevated by the smooth, clean taste of premium soju. Garnished with a medley of crisp vegetables and a hint of heat, it's the perfect balance of refreshment and boldness, making it an ideal choice for brunch or anytime you crave something unique and invigorating.

Soju Bloody Mary

Vida Mezcal, Domaine de Canton, ginger shrub, simple syrup, lemon juice; on the rock, stemmed

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OLD FASHIONED

Light and fruity, this lively rose has hints of nectarines and blood orange

Place the bottle of La Vieille Ferme Rosé in the refrigerator for at least 2 hours prior to serving so it is well chilled (ideally 8–10°C / 46–50°F). If short on time, submerge the bottle in an ice bath (half ice, half water) for 20–30 minutes.

Chill and Prepare

Just before serving, fill each wine glass about one-third full with ice cubes if you prefer a very chilled presentation. Note: traditional service often omits ice in the glass; include ice only for outdoor, warm-weather service.

Wash nectarines and blood orange. Thinly slice the nectarine into half-moon slices (about 1/8 inch / 3 mm thick). Slice the blood orange into rounds about 1/8–1/4 inch (3–6 mm) thick. Reserve a couple of nectarine slices and one blood-orange round per glass for garnish.

Prepare Fruit

For a subtle infusion, place 2–3 nectarine slices and one blood-orange round into a large decanter or pitcher. Gently press the fruit with a muddler or the back of a spoon 1–2 times to release a touch of juice and aroma, taking care not to over-muddle (you want aroma, not pulpy texture).

Tear mint sprigs once at the stem to release oils and add one sprig per glass as garnish (or place the sprig into the pitcher to lightly infuse).

Pour the chilled La Vieille Ferme Rosé into the pitcher (or decanter) containing the gently pressed fruit until the bottle is empty. If serving straight from the bottle to glasses, add the reserved fruit slices directly into each glass before pouring.

Pouring

If you prefer a lighter, slightly spritzy drink, add chilled sparkling water to the pitcher at a ratio of about 4 parts rosé to 1 part sparkling water (approximately 1 cup sparkling water for one bottle). Gently stir once to combine — avoid vigorous stirring to preserve effervescence.

Taste and, if desired, add a small amount of lemon zest (about 1 tsp total for the pitcher) to lift brightness. Stir gently to incorporate.

Pour the rosé (or rosé spritz) into prepared glasses — aim for about 5–6 oz (150–180 ml) per glass. Include 2–3 fruit slices and a mint sprig in each glass for aroma and presentation.

Serve immediately while the wine is cold and fruit is fresh. Encourage guests to sip and enjoy the fruity notes of nectarine and blood orange. If left in the pitcher for more than 30–45 minutes, the fruit will continue to infuse and can change the balance; consume within 1–2 hours for best flavor.

Variations: Substitute white peach or apricot if nectarines are unavailable. For a boozy twist, add 2–3 tbsp of elderflower liqueur to the pitcher before serving.

La Vieille Ferme Rosé (chilled)

Ice cubes

Wine glasses or stemless glasses

Nectarines, thinly sliced

Blood orange, sliced into rounds

Fresh mint sprigs

Sparkling water (chilled)

Lemon zest (optional)

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Make La Vieille Ferme Rose Recipe in just 20m. Light and fruity, this lively rose has hints of nectarines and blood orange

La Vieille Ferme Rose Recipe

Descriptors

Tasting Notes

Food Pairings

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