Rosé, blackberries, vodka, lemon juice. In this recipe, the quintessential wine of summer becomes the grown up jungle juice you absolutely must serve at your next summer soiree. Enjoy!
Black Rosé Punch Print Prep time Total time Take the favorite wine of summer to a whole new level with muddled blackberries, lemon juice, and vodka. This one's sure to get the party started! Adapted from CHOW. Serves: 8 Ingredients
- 2-6 oz. containers of blackberries
- 5 oz. simple syrup (aka sugar water, recipe here)
- 1 bottle Menage a Trios Rosé (or other vegan rose-consult barnivore)
- 9 oz. vodka
- 2 ounces lemon juice (approximately 3 lemons)
- extra lemons for garnish, thinly sliced
- Set aside a handful of berries (around 12) to use as garnish.
- Add the remaining berries and simple syrup to a pitcher and muddle to release the juice.
- Stir in the rosé, vodka and lemon juice.
- Pour through a mesh strainer and into a pitcher or punch bowl for serving. Discard the solids.
- Serve over ice and garnish with a lemon slice and blackberries.
I made this punch for my sister-in-law’s 30th birthday party. It was a big outdoor event and we made this recipe multiplied by ten so that it could be the signature drink of the night. When multiplying the recipe, a good option for serving is to use a large punch bowl and add a giant ice mold like is shown here. However, we didn’t have a punch bowl that was large enough, so we had to improvise. Fortunately, the plan we developed turned out to a be a huge success!
Basically, instead of discarding the rosé bottles, we poured as much as we could of the punch back into the bottles and then put what wouldn’t fit in a medium punch bowl. This made for easier storage in the fridge, too, because the wine bottles fit a lot more conveniently than a really big pitcher/bowl.
Then, on the day of the party, we set out the punch bowl on a table near the entrance alongside an ice bucket filled with giant ice cubes. The reason for this is that giant ice cubes will keep the drink cold longer without diluting it as much. Plus, they look really cool. We used two giant ice cube trays (each one makes six) that I got off of Amazon to make the ice cubes. In order to make enough for the party, we started making ice cubes about two weeks out and refilled the trays once a day or every other day when we remembered.
As our guests arrived, they helped themselves to the punch from the bowl and a giant ice cube to keep their beverage cool. Then, Jeremy, a friend who was helping out, and I would each grab a wine bottle (now filled with black rosé punch) out of the fridge and walk around socializing and refilling people’s glasses. It was so convenient and since we were only taking out a bottle at a time, the drink stayed nice and cold. Combined with the giant ice cubes, we were able to serve this drink in mass quantity, keeping it cold and preventing it from getting diluted. Not bad, huh?
The best part of serving punch like this is that when you’re refilling people’s glasses for them with what tastes like fruit juice, but is really quite potent, the party gets started really quickly! Seriously, we ended up even being able to get my mother-in-law to do a jello shot!