What does 45% Grenache Noir, 25% Cinsault, 15% Syrah, and 15% Merlot get you? A rockstar rosé created by a rockstar and his friends. That’s what. Maison 9. While a good rosé tastes crisp clean and refreshing straight out of the ice filled bucket I decided to have a little fun with this one.
Just look at it! Peach Thyme Frosé with Maison 9 rosé wine—the softer side of a rockstar wine. I can’t say for sure, but it sounds good anyway, right? It’s a special way to take advantage of frozen summer peaches and this rosé all year long. You’re going to love it!
Peach Thyme Frosé
Bar Chef Notes: Remove thyme stems and use only the leaves for the blending. Garnish with sprigs.
“A professional” 2 ounces of Campari (one ounce for the blending and reserve one ounce for after blending)
1 cup frozen passion fruit cubes/pieces/chunks
1/2 cup of frozen pineapple cubes
1 ounce of Demerara sugar syrup
Juice squeezed from one naval orange
Dash of Himalayan pink salt
Method
For the simple syrup
1/4 cup water
1/4 cup Demerara sugar
Boil water on the stove and add the sugar to the water. Stir until dissolved. Let it cool before using in cocktail. The simple syrup will keep for about a month in the refrigerator. To increase batch size, do so by increasing the quantities of sugar to water using equal parts.
For the boozy smoothie
Toss all measured ingredients into a blender except that extra ounce. Blend until smooth. Pour into a bucket glass and pour remainder of Campari on top. It should create a marble effect. If you aren’t satisfied with the visual results this way, spoon half of the mixture into a glass add 1/2 ounce of Campari and spoon the rest of the mixture into the glass and add remainder of the Campari.
Garnish: none
Glass: bucket glass of choice
Please drink responsibly
Where to buy the goods? Blonde Behind the Bucket Storefront, of course. Please know I may receive commissions from eligible purchases. Thank you, thank you.
Pitaya dragon fruit smoothie packets, Asombroso silver tequila, honey, two limes and two lemons, water, Tajin, saucepan, glass, blender machine, saucer, spoon (spoons are always helpful)
Quantities and method
2 ounces of Asombros Silver Tequila
2 ounces of honey syrup (ration for making syrup 3/4 honey : 1/4 water)
1/2 ounces of squeezed lemon
1/2 ounce squeezed lime
1 frozen packet of dragon fruit
Pour some Tjian onto a saucer and set aside.
For the honey syrup. Add 1/4 ounce warm water to 3/4 ounces of honey. 2x. Set aside to cool. Make more and keep for later or a sweeter taste. Honey should be fluid. Pouring through a speed liquor pourer fluid.
Place the dragon fruit packet under cool water for about a minute. Don’t forget about it. It should be frozen. The water helps to loosen a bit from the package edges so that contents release easier. Use your hands to loosen the frozen dragon fruit inside the packet. Scissors come in handy to cut the top of the packet and release dragon fruit into blender cylinder. Add all other ingredients to the blender cylinder. Cut a lime and use the pulp side rim a glass. This application helps the Tjian stick to the glass. Roll the rim of the glass in the Tjian mixture and set aside.
Pour all ingredients into a container for blending. Cap the blender cylinder and blend until smooth. Pour into rimmed glass. Squeeze juice from a fresh lime on top of the cocktail. Drop lime piece inside after squeezed.
Garnish: outside 1/4-1/2 piece of lime and Tjian rim
Glass: bucket glass
please drink responsibly
Like this? tips are greatly appreciated to further cocktails and projects for this site. Thank you. Thank you. Thank you.
