Red’s Table — a contemporary American restaurant in Reston, Virginia — has created four new rosé cocktails meant to cool down customers as the weather heats up.
Crafted by Bar Manager Justin Winfield, guests can sip on the Kiwi Sour with Bulleit bourbon: simple syrup, fresh lemon juice, egg white, Matua Valley Pinot Noir Rosé 2016 and Angostura bitters; the Reston Rose with Red’s apple pie bourbon, lemon syrup, mint, pinch of salt, lime peel and Sables d’Azur Cotes de Provence Rosé 2017; the Sanguine Rose with Bacardi Silver, Sloe gin, fresh lemon juice, date simple syrup, Elk Cove Vineyards Pinot Noir Rosé 2016, mint and blackberry; and the Juniper Rose (pictured atop) with Matua Valley Pinot Noir Rosé 2016, Hendrick’s gin, lemon syrup, muddle tarragon, Sprite, and a rose water float.
Cocktails are priced at $10 each.
Guests can also enjoy four featured rosés, which will be available by the glass and bottle throughout the season. These include the Matua Valley Pinot Noir Rosé 2016, Sables d’Azur Cotes de Provence Rosé 2017, Elk Cove Vineyards Pinot Noir Rosé 2016, and Anna Condorniu Brut Rosé. Prices range from $9 to $12 by the glass, and from $34 to $44 by the bottle.
These summer cocktails will be available beginning May 1.