All Rosé to Roam
Prep time: 12-15 minutes
Total time: 1-2 hours
Makes 2 1/2 Glasses
- 3 oz Torresella Prosecco Rosé
- 1 oz Tequila
- 1 oz Lime Juice
- ¾ oz Prosecco Rosé Gastrique
- For garnish: Tajin Salt
- ½ cup Salt
- ½ cup Tajin
For the homemade Prosecco Rosé Gastrique
Add the rosé vinegar, raspberries, strawberries, and Tajin sauce into a blender. Blend the ingredients well and place the mixture aside to rest. Then, combine the water and sugar in a small pot over medium-high heat. Bring the mixture to a low boil, stirring until the sugar is dissolved. Once the sugar is dissolved, remove the pot and allow it to cool. Then add the sugar mixture and the blended ingredients together in a container and mix thoroughly. As this makes about 2.5 cups, make sure to place it in a glass jar, label it, and include the date.
Let the mixture sit for 1-2 hours in the refrigerator — you’ll thank us later.
For the Cocktail:
Grab a Boston shaker and add the tequila, Prosecco Rosé Gastrique, and lime juice. Shake well. At the same time, rim each rocks glass with Tajin Salt and add ice. Using the larger shaker tin with a strainer, pour ingredients into glassware, evenly. Finally, top everything off with Torresella Prosecco Rosé and enjoy!
Tajin salt for rimming
- • ½ cup Salt
- • ½ cup Tajin
Combine the ingredients in a bowl and beat with a whisk. Moisten the top of the glass and stick the rim into the bowl. To use the mixture again, keep the salt in a tightly sealed container.
Garnish with fresh raspberries for an additional pop of flavor.
Recipe created by mixologist Joshua Labrada