by Matt Duckor, Epicurious
PHOTO BY CHELSEA KYLE, FOOD STYLING BY KATHERINE SACKS
As soon as June hits, my drinking regimen undergoes two seismic shifts.
First, I start making pitchers of margaritas. Mine only have three ingredients: Tequila, lime juice, and agave syrup. They're boozy, punchy, and not too sweet.
The second shift: I break out the dry rosé.
Which got me thinking: Why can't a cocktail combine all the best parts of a margarita--bracing blanco tequila, loads of citrus, and a bit of sweet sugar--with the pure summery bliss of a glass of rosé?
I'm here to tell you that it can.
Meet The Mosé--it's the margarita-rosé mashup I've always wanted.
I'm always looking to work seasonal produce into my house cocktails--whether it's rhubarb, arugula, or rosemary. It's summer and not using fresh-from-the-market strawberries whenever possible should considered a legal offense. So for my Mosé, rather than use agave syrup like I would in a margarita, I simply top a couple of sliced strawberries with a bit of sugar and muddle until it's dissolved into a sweet, pulpy mess.
Next comes high-quality blanco tequila. I'm a big fan of those made by Casa Dragones, Astral, and Casa Noble. In the shaker it goes with some fresh lemon juice (lime clashed with the delicate sweetness of the strawberries by announcing itself too loudly) and a bit of rosé.
A note on the rosé: You'll want to find a dry bottle from Provence, not something fruity and sweet. (Need more info? There's a guide for that.)
Shake it all together with a large ice cube (we're talking 2 inches wide or larger here) and pour the whole thing without straining into a rocks glass. Why no straining? Because then you'd be wasting all those delicious chunks of strawberries. And that big ice cube's critical--it almost acts as an ingredient in and of itself, gradually diluting the tequila's boozy heat over the course of the first half of the drink.
I'm not sure why it took so long for the margarita and rosé to get together like this. I'm just glad it finally happened.
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