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    We’re drinking up blossoms lately, and loving it. The obsession with Pressed Juicery’s Rose Coconut h2o is very real and now we’re ready to shake up this farmer’s market-inspired cocktail by Claire Thomas, made with fresh strawberries, rosé wine, and a rose-infused simple syrup we’re noting as nothing short of brilliant: it’s made with rose petals! Grab a bouquet, muddle up, and get your mixology on…

    This is my kind of brunch drink. It’s bright, it’s boozy, a bit floral, and it has rosé involved. I named it the farmer’s brunch because of the farmer’s market strawberries, but any farm-fresh fruit would be just lovely in this. It really is a celebration of fresh fruit flavors, so maybe it’s sort of sangria-y, sort of wine spritzer-y, but it’s definitely delicious.

    Farmer’s Brunch Cocktail
    Serves 1


    2 oz rosé wine
    1 oz gin
    1 tsp rose simple syrup (recipe below)
    3 mint leaves
    2 strawberries, chopped
    2 dashes angostura bitters

    For the rose-infused simple syrup:
    1⁄3 cup sugar
    1/3 cup water
    petals from 1 small, very perfumey organic rose, or 1⁄4 tsp rose water


    For the cocktail:
    Combine the strawberries, mint, syrup and bitters in the bottom of a cocktail shaker and muddle thoroughly until everything is well combined. Add gin and ice, stirring vigorously for 15 seconds. Pour into a glass and top with rosé.

    For the rose-infused simple syrup:
    Combine the sugar and petals with 1⁄3 cup water in a small saucepan. Bring to a boil, remove from the heat, and let sit for 10 minutes to steep. Let the syrup cool to room temperature. Strain.

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