Greg is mad at us. We took his beautiful wine and butchered it by adding other ingredients and turning it into a (quite refreshing) cocktail. Another way to look at this: we celebrated his beautiful wine and devised a new to way to enjoy it, offering ourselves an excuse to drink even more rosé. To be clear, we didn’t do this alone, but Parker and Gregory, the illustrious duo that forms Liquid Lab, brought the vision to life.
This past Thursday, we hosted 50 guests at the Magnises* Townhouse in the Village. Said guests were invited to snack on a Kitchensurfing chef’s appetizers and sip on Uproot’s Mean Melon Rosé Cocktail. The townhouse, edited and eclectic, was the perfect setting to enjoy this playful take on what is often referred to as “summer water.”
This other noteworthy thing happened: we introduced our guests to the 2012 Napa Valley Sauvignon Blanc, which is now live on the site. I actually like it even better than the 2011, but I’ll let you decide that for yourself.
Here’s how to make your own Mean Melon:
- 4 oz. Uproot Rosé
- 4-5 Watermelon Slices
- 1 Jalapeño Slice
- 0.5 oz. Orange Curacao (Triple Sec)
- Muddle watermelon and jalapeño thoroughly in building glass.
- Add liquid ingredients and shake.
- Strain over fresh ice in Collins glass.
- Garnish accordingly and indulge.
* If you haven’t heard about Magnises yet, this article aptly explains who they are.