The team behind White Lyan played with in-house fermentation, developing a number of mock “wines” that they then integrated into cocktails. Zoë was designed as a cross between the light elegance of Provence rosé and the hearty juiciness of South American pink wines.
Zoë Van Der Grinten’s “Guilty Pleasures” Rosé
Team Lyan | London, UK
Yield: 1 gallon
- 1 1/2 quarts water
- 1 quart white grape juice, without preservatives
- 19 ounces hibiscus tea (see Editor's Note)
- 3 1/2 ounces watermelon juice
- 8 1/2 ounces pomegranate juice
- 13 ounces strawberry jam
- 2 1/2 ounces white granulated sugar
- 1/2 teaspoon CY17 yeast
- Hydrate yeast as instructed, then add all other ingredients to a mixing tub.
- Stir thoroughly to combine all the jam and sugar.
- Once smooth, add all the ingredients including the yeast to a clean carboy or fermenting tub.
- Insert airlock and leave at approximately 75 degrees Fahrenheit for 21 days.
- After three weeks, move to the refrigerator and leave overnight.
- Siphon all but the bottom inch (the cloudy bit) into another carboy.
- Leave cold overnight again, siphon (this is called “racking”) into bottles and store for as longs you can resist before drinking it—it will only get better with age.
2 1/2 cups boiling water
1/2 ounce dried hibiscus flowers, by weight
Combine all ingredients in a jug and pass through a tea strainer after 4 minutes.