Hibiscus Rosé Sparkler

One of the perks of being a freelance food writer (besides the delicious research!) is getting to connect with some of the brightest and most passionate people in the hospitality industry. What's even better is when I connect with someone who also happens to be a mutual friend. Katie Nelson is one such person. While I never got to see her in action tending bar at All'Onda (a NYC restaurant which has since closed, but let me pause to pour one out for the uni bucatini), I've recently gotten a glimpse into Katie's creative concoctions (and secret talent for #fooddoodles) through her Instagram account, Food & Drink Equations.

While she's been on a bit of a hiatus from the hospitality industry—before All'Onda, she was also head bartender at the Columbia Room in Washington, D.C. and beverage director at Rappahannock Restaurant in Richmond, Virginia—she can't stop thinking about food and brainstorming clever libations to go with them. With Food & Drink Equations, she can flex her creative muscles while delivering cocktail-bar worthy recipes in the form of quirky doodles.

"I wanted to think about making something to eat or drink that didn't necessarily follow an exact recipe," she explains. "I love reading cookbooks and food sites and blogs that offer recipes, but I think sometimes people get hung up on having things be perfect and exact and come out the right way when they're given a lot of written instructions." To remedy recipe fatigue, her visual recipes depict the ingredients needed with a hint of guidance, all in the name of giving followers the confidence to make impressive cocktails at home with the freedom to tinker with the proportions and ingredients to suit their taste buds.

When I asked Katie to collaborate on a holiday cocktail recipe, she rose to the occasion by dreaming up what I've dubbed the Hibiscus Rosé Sparkler, where rosé (natch) plus tart-sweet hibiscus tea and freshly-squeezed citrus juices add up to a merry and bright holiday-ready aperitif. Katie is right when she says this aperitif pairs terrifically with all cocktail appetizers and cheese—I'm thinking it'd be perfect to sip alongside beet chips topped with a dollop of goat cheese (hi, Trader Joe's Just Beet Chips and goat cheese log) or blue cheese-stuffed dates. Admire Katie's doodle below and try the recipe for yourself (you can make it booze-free or up the ante—we'll be doubling down on the rosé in my house, subbing in sparkling rosé for the finishing touch), then follow her on Instagram for plenty more cooking, cocktailing and doodling inspiration. Cheers! 

Hibiscus Rosé Sparkler

Recipe and illustration by Katie Nelson (Food & Drink Equations)

Serves 8-10

A festive aperitif for your holiday get-togethers! Free of overpowering spices for the pumpkin-spice-weary palates in your life, this refreshing wine-based cocktail instead takes advantage of the winter bounty of citrus. Rosé is an excellent wine to use here because it's fruity and not heavy; pick one that's on the drier side so that you can control the level of sweetness in the drink more easily. Hibiscus tea (also known as jamaica) is an herbal tea that adds a beautiful flavor and color to the drink.

If you want a slightly boozier aperitif, you could sub in Prosecco or Cava for the sparkling water. Alternatively, if you're looking to go non-alcoholic, simply leave out the wine altogether and sub in more of the tea and juices. 

Ingredients:

1 750 ml bottle rosé wine*
About 8oz (1 cup) hibiscus tea
4-6oz simple syrup, or to taste
Juice of 3-4 oranges
Juice of ½-1 lemon
A few good splashes of sparkling water*

*Make sure your wine and sparkling water are chilled in advance.

Preparation:

Follow the notes in the sketch above, and voilà! Multiply the amounts for larger groups, and feel free to experiment with the proportions.

Make-Ahead:

• Hibiscus tea: Brew and refrigerate up to a week in advance.

• Simple syrup: Mix equal parts very hot water and sugar together, stir to dissolve, and let cool. Then refrigerate until you need it. Simple syrup lasts for weeks, so you might as well make a little extra, just in case.

• Fruit juice: Squeeze it up to a day or two beforehand and keep in the fridge.

• You can mix everything except the sparkling water a day (or two) in advance. Just stir the mixture if the fruit solids settle to the bottom and wait to add the sparkling water to the mix until the last minute, right before you serve. 

Katie's Pro Tips:

• For large format or big batch cocktails, Katie typically mixes them in very large Mason jars. "I personally like a jar because it comes with a lid, which is really handy for keeping liquids in the fridge without spilling them... but use what you have! A pitcher, mixing bowl, whatever."
• When it comes to glassware, Katie suggests mining your cupboards for creative serving options. "I have some small etched wine glasses that I inherited from my grandma that I might use. My mom has a collection of little pottery tumblers that would be really cute, too. Punch cups are adorable, but plastic cups certainly work fine!"
• Skip the garnish. "No garnish is necessary because the drink is a lovely color, but if you insist, I'd go with something simple. A thin slice of orange is pretty and can be nibbled after the glass is empty," she shares.
• No ice! "I like to serve this aperitif with no ice in it. However, if you prefer, serve the drink over ice, but still have the mixture chilled in advance so the ice doesn't melt too fast.