Rosé Cooler

Rose Cooler

Rosé Cooler

Kerry Grant
I love the idea of this rosé cocktail for spring and summer. You could serve it with seafood, egg dishes, salads, or maybe some spicy Mexican, Thai, or Indian food. It's not too sweet and has that savory aroma of thyme, so it's very versatile.
I picture sitting outside with a glass of this one, absorbing some much-needed sun and listening to Yacht Rock while the robins chirp. Santé, my friends!
Food pairing: All Day I Dream About Food's Chopped Greek Chicken Salad.
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Ingredients
 
 

Instructions
 

  • Fill a lowball glass with ice.
  • Add the rosé wine and lime juice.
  • Gently add the soda water.
  • Add the Créme de Mûre Blackberry Liqueur, if using, and stir gently.
  • Lightly slap the thyme against the palm of your hand and add it to the glass.

Notes

I included the calories and net carbs from the Créme de Mûre Blackberry Liqueur in the nutritional information for this recipe because it went perfectly with my dry rosé. You could also use my Sugar-Free Grenadine or just about any low-carb, fruit-flavored syrup you like. If your rosé is a bit sweeter you might want to skip it.
You could also substitute your favorite herb for the thyme, or even match the herb to what you're cooking that day. Alternatively, you could garnish it with flowers, fruit, or even low-carb candy. This recipe is pretty flexible. 

Nutrition

Serving: 1Fiber: 0gCalories: 107kcalFat: 0gProtein: 0gNet Carbs: 6.2g
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