Tastes of Summer (2003)

See Also
  Sangri Rosa

The Chef
Gustav Lee of Morrells Restaurant

Serves 8

(Pictured in center)
1 bottle Provençal rosé, preferably Château Routas 2001
6 ounces Ciroc grape vodka
3 ounces Cointreau or Triple Sec
2 ounces white grape juice
2 ounces lemon juice
2 ounces simple syrup
3 ounces pomegranate juice
3 ounces strained orange juice
Club soda
Garnish: Blackberries, raspberries, or huckleberries

Add the first 8 ingredients and a few berries to a large pitcher half filled with ice, and stir briefly. The mixture should be very light pink. Pour into long-stem white-wine glasses over a small amount of fresh ice, and top off each glass with about 1⁄2 ounce of club soda. Garnish with a berry or two.

Photograph by Mary Ellen Bartley