Adding vodka to wine spells trouble. Delicious, hangovery trouble. I’ve never been a massive fan of wine cocktails (thanks to an ill-fated summer romance with a sangria jug a long time ago) but after receiving a bottle of white on the very day my rose infused vodka was ready, well, it would have been rude not to. It’s a great match, especially with a dessert wine, and easy as shiz to put together so a nice way of perking up a
wine girls’ night without resorting to bubbles. And you know what I say, bubbles before ho’s.
Not long ago I spent a month distilling the virtues of using tea as a mixer in cocktails. From what I remember of the experiment, it went well. So well, I’ve decided to spend this month focussing on rose-tea flavoured vodka. The Tuesday Boozeday cocktail recipe will be along shortly, but for now let’s focus on rosing up that voddie.
I steeped my rose buds, which I got in a tea shop for about €5, for three days but even after ten hours it tasted rather rosy. Rose isn’t the strongest flavour but if you keep the vodka in the freezer after it’s infused (I just fill old jars) it makes amazeballs shots. Stay tuned for a month of rose infused vodka Tuesday Boozeday recipes; it’s going to be a rose tinted summer.