Every summer about this time I start to feel just a little bit of melancholy. I love summer, but as I lounge by the pool sipping something light and fruity I can’t help but feel like I’m missing something. Some important part of my life that’s either been misplaced or somehow forgotten. But what could that be? So I lazily swirl the pisco in my punch, or rumble the rocks in my rum-filled tumbler trying to pinpoint just what’s lacking in my life. That’s when it hits me. I miss bourbon.
Inspired by the sangria at Frankies Spuntino, NYC as seen in Bon Appétit. —Sippity Sup (Greg Henry)
fresh mint leaves (lightly crushed to release oils)
fresh blueberries (divided)
strong black tea (chilled or at room temperature)
sparkling rosé wine (plus more for topping)
freshly squeezed lemon juice
long sprigs fresh mint
In This Recipe
Make the mint syrup: Stir together sugar, water and mint leaves in a small saucepan set over medium-high heat. Heat the mixture, stirring occasionally until the sugar is dissolved. Lower heat to a simmer and continue cooking until a syrupy consistency is achieved, about 5 minutes more. Remove from heat; let stand 30 minutes.
Prepare the cocktail: Put half the blueberries into the bottom of a 2-1/2-quart or larger pitcher. Use a cocktail muddler or wooden spoon to break up the fruit. The resulting pulp should be lightly mashed into various sized pieces, but not completely pureed. Strain the prepared mint syrup into pitcher, discarding the mint leaves. Add tea, bourbon, 1-cup sparkling rosé and lemon juice to pitcher. Refrigerate until chilled, at least 2 hours and up 24 hours. Don't skip this part because the flavors really deepen and the color really develops.
To serve: Stir the cocktail well to distribute the blueberry pulp, then quickly pour the cocktail (including the pulp) into long, tall, ice-filled iced tea glasses. Top each with a splash of sparkling rosé. Garnish with mint sprigs and remaining blueberries.