Casual Friday: Rosé Spritzers

Heyo, friends! We’re getting casual a day early because I’m dropping something badass here on Friday, and I’d hate to deprive you of these festive rosé spritzers and your monthly Internet nonsense. Let’s do this.

I’ve had a soft spot for wine spritzers for as long as I can remember. I’m particularly fond of them during the summer months, and I tend to order them at weddings, as they are both refreshing and a responsible choice for sustained boozing. Win-win.

Sadly, spritzers have always gotten a bad rap—dismissed by many a wine and cocktail snob aficionado as “déclassé”—but WHATEVER. Spritzers, especially the creative ones, are straight up delightful, and I advocate their inclusion in a well-rounded cocktail repertoire.

I’m obviously not above a glass of plain old iced wine and club soda, but the addition of a little liqueur and some fresh “floaters” like fruit, cucumber, and even herbs (I’m partial to mint and basil) really changes the game. Case in point, the rosé situation on your screen. This blend of dry rosé, elderflower liqueur, strawberries, lemon, cucumber and club soda is light and not-too-sweet with a great floral freshness (merci, St. Germain!)—the perfect elevated spritzer for any and all seasonal soirées.

Since this spritzer is the epitome of a “dump and stir” batch cocktail, it’s ideal for entertaining a crowd. (Not to mention the fact that it looks quite fetching in your favorite pitcher/wine glasses.) I like to mix up a couple batches of the base (each batch serves 6) and let people top off their glasses with club soda—spritz yo’self! You can mix and serve the spritzers on the spot (hallelujah!), but if you want a stronger fruit/cucumber flavor, let the base hang out in the fridge for a couple hours beforehand.

Cheers, clinky, bottoms up, etc.

Moving on to Internet nonsense!

First, a few me, me, meeeeee, things:

• Spoon University wrote a very flattering article about yours truly, which you can read here.
• I recently judged AOL’s Spring/Summer Food Awards! Head on over to their page to check out all ze hottest kitchen products that are worth your while (according to me and some other very trustworthy weird blog ladies).
• As mentioned briefly above, I’m launching something verrrrrry exciting in the next 24 hours. Check back here around 3pm tomorrow for all the groovy details. (Fingies crossed you like it.)
• Dallas/Plano, it’s official. I’m coming for you July 15, 6:30-9pm at Dude, Sweet Chocolate in Plano, TX. There will be so many snacks and cocktails and hugs!

Never thought I’d say this, but I’m really digging new Miley Cyrus.

So weird! This is my exact writing process.

A friend recently introduced me to the Invisibilia podcast, and now I’m obsessed. It focuses on the invisible forces that control human behavior, and it’s a good mix of interviews, storytelling, and psychology research. Highly recommend.

If you’re someone that enjoys watching people overshare on Insta-stories, you must follow Busy Phillips. I can’t put my finger on exactly why she’s so mesmerizing, but I think it’s her realness/weirdness, which is very endearing. And hilarious.

I’m sure I’ve shared this before, but sometimes you just need to watch Japanese people play Human Tetris.

As always, I want to make and eat many things from the Interwebs, and the following taste treats have me all hot and bothered…

I’ve been off chia pudding for a while (in favor of overnight oats and smoothies), BUT Sherrie’s version of the Golden Chia Pudding with Cinnamon Yogurt from Phoebe Lapine’s new book makes me want to reignite my love affair with alien egg pudding.

My cauliflower fetish knows no bounds, and this Cauliflower Walnut Taco Meat speaks to me. Oddly, I think my roommate would be down with it too.

One can never have too many dips in their arsenal, and Lemon-Garlic Whipped Feta with Pesto would be perfect for al fresco summer lunches and cocktail hours.

I live for #sassydesklunch inspiration, and this Orange, Mint and Apricot Moroccan Quinoa Salad will hopefully grace my fridge and desk soon.

This crazy quinoa bake lady is very intrigued by the concept of the Quinoa-Banana Skillet Bake. I shall try it and report back.

Korean BBQ Burgers with Kimchi Slaw are my fanta-ta-sy. I think I’d go bun-less, and serve this over brown rice or a big crunchy salad?

Seared Ahi with Chimichurri, Arugula and Avocado looks so fresh and so clean.

Bacon Bourbon BBQ Chicken Kebabs. Enough said.

My spiralizer has been getting so much action lately, and this Asian Sesame Cucumber Salad is on deck.

There’s zero chance I will actually make Blueberry Pie Ice Cream Sandwiches, but I would really like to be the type of person that makes Blueberry Pie Ice Cream Sandwiches. Fact.

Have a fabulous Memorial Day Weekend, lovahhhhs!

Rosé Spritzers

Author - Serena Wolf

Print recipe Save RecipeSaved!

Prep Time: 10 minutes minutes

Yields: 6 Cocktails

Ingredients

• ½ cup thinly sliced English cucumber rounds
• 1 lemon sliced into thin rounds
• 1 cup strawberries hulled and sliced
• 1/3 cup St. Germain
• 1 bottle dry rosé
• 1½ cups club soda You can use a little more or less depending on how much “spritz” you like.

Instructions

• Add all of the ingredients except the club soda to a pitcher and stir to combine.
• Pour the rosé mixture into glasses with ice and top with club soda.
• Cheers!