Inspired by the popularity of all-day rosé, Vicente Romero, general manager/beverage director of Onward in Chicago, found a clever way to double up on the pink stuff: supplement the wine with a small measure of rosé gin.
- 2 ounces rosé wine
- 1 ounce rosé gin
- ¾ ounce pineapple syrup*
- ½ ounce lime juice
- ¼ ounce red bitters, like Luxardo
- Mint sprig, for garnish
In cocktail shaker filled with ice, combine all ingredients except garnish. Shake well, then strain into rocks glass over fresh ice. Garnish with mint sprig.
*To make pineapple syrup, combine 4 cups cubed fresh pineapple and ¾ cup sugar in saucepan. Bring to boil, then reduce heat and simmer 20 minutes. Let cool, then strain out solids. Refrigerated, syrup keeps up to 2 weeks.