Channeling—or amplifying, rather—the easygoing fruitiness of village-level Beaujolais, this red-wine based answer to frosé combines red wine, raspberry gomme syrup from Small Hand Foods, bitter Campari for dimension, a splash lemon juice and crushed ice.
- 2 ounces Beaujolais
- 1 ounce raspberry gomme syrup, preferably Small Hand Foods
- 3/4 ounce Campari
- 1/2 ounce lemon juice
- 1 cup crushed ice
Garnish: raspberry, lemon wheel
- Combine all ingredients in a blender.
- Blend until smooth.
- Pour into a rocks glass.
- Garnish with a raspberry and a lemon wheel.