Summer is officially upon us, and my July-born heart is positively giddy. The days are long, the weather is warm, the colors are vibrant, and my garden is overflowing with the best produce and most gorgeous herbs and florals. It’s the best season.
My husband’s and my warm-weather traditions are plentiful, but my favorite is our late-afternoon, “let’s toast to the end of the workday” drink; I fondly refer to this time as apéro’clock when we’re enjoying it on our porch or as Mobile Cocktail Hour ™ (the trademark is unofficial) when we make our drinks to-go and nurse them as we take our dogs on a leisurely walk along our road. This tradition is a time for relaxing, catching each other up on our day, and sipping on something light and refreshing. What’s not to love?
Since my aforementioned garden’s abundant blooms coincided perfectly with the release of Haand’s stunning new Ripple Vase collection, my amateur florist ambitions have been at an all-time high. I’ve been filling my Ripple Vases with freshly cut flowers from my garden, and it has left me teeming with inspiration for a delicately floral, gently fruity, low ABV drink that I will be enjoying for the rest of the summer. If you’re looking for a drink that packs a bit more punch, simply spike this one with vodka or float it with your favorite sparkling wine. Cheers to hot days, happy gardens, and apéro’clock!
La Framboise Rose
by Logan Kimsey for Haand
Raspberry + Rose Simple Syrup
1/4 cup water
1/4 cup sugar
1/2 cup frozen raspberries
1 Tbsp rosewater (Cortas is my go-to brand)
Washed petals from 4-6 roses, optional
In a microwave or on a stovetop, boil sugar and water together until the sugar is totally dissolved. Pour into a separate jar, bottle, or ramekin to let cool slightly. Heat frozen raspberries until soft and releasing plenty of juice. Use a strainer to pour the juice into the sugar syrup, then discard the raspberry pulp. Add the rosewater and rose petals, if using, to the mixture and stir to combine. Let cool in a refrigerator or cool over an ice bath if pressed for time.
2 tsp raspberry + rose simple syrup
2 oz Lillet Blanc
2 oz vermouth blanc
1 Tbsp fresh lemon juice
4 oz dry sparkling wine or 2 oz vodka, optional
Stir all ingredients (except sparkling wine, if using) over ice for ten seconds, then strain into a new glass with fresh ice. If using sparkling wine, add once strained. Garnish with frozen raspberries and rose petals, and sip away the stresses of your day.