Today's cocktail recipe comes from Refinery 29. It's fruit salad in a glass with a little splash of extra fun. It's the perfect drink to serve at your Cinco de Mayo party and a great prelude to the summer. Guests will stay cool with this crisp and refreshing party cocktail.
For 2 large pitchers you will need the following items:
2 white peaches
2 white nectarines
1 pint strawberries
2 bottles torrontes (or any non-oaked white wine)
1/2 cup rose infused simple syrup
Slice the peaches and nectarines into eigths or tenths, depending on size. You can do whole slices of the citrus, but I prefer cutting supremes, so you can eat them after the fact. For the uninitiated, supremes are when you slice off the skin, and slice between the white membranes segmenting the fruit. Halve the strawberries. To make the syrup, combine 1/3 cup sugar and 1/3 cup water. Add the petals of one small very perfumey rose (I had some in the house) or a 1/4 teaspoon rosewater. Bring to a boil, and let it sit for 10 minutes to steep. Add the syrup and wine to the fruit, and let the mixture sit in the fridge for a few hours to combine. Pour and enjoy.