5 ESSENTIALS FOR A ROSÉ APÉRO
While some of you are swooning around in the sun on a swanky holiday in Mykonos or Santorini, lots of us have either already taken our summer holidays or are just skipping them entirely and living vicariously through other peoples’ Instagrams. For those that fall into the latter category, fear not – we can have a rosé party together and bring the holidays to the confort of our own balconies or gardens.
With summer in full swing (she says looking out at the grey grey skies), I thought it would be fun to share a few tips on how to put together the perfect rosé party. I made all of this couple of nights ago and it was the perfect opportunity to have some friends over and escape from the mounds of work waiting for me on my desk.
Here’s what you need:
1. Rosé – a rosé party without rosé would be pretty grim so make sure to get your hands on a good one. I’ve chosen Maison Gutowki‘s rosé, an AOC wine from the Côtes de Provence. I first tasted this rosé at a picnic in town with the girls from The Lausanne Guide and really liked it. I’m not normally big on rosé as I often find it too acidic but this one went down a treat! It’s light and crisp and seems to have quickly made its way onto some of the best regional restaurants’ wine menus. Also, give me a minimalist design like this and I’m sold – I really like that it stands out from a typical bottle of rosé.
My fridge is stocked for the summer with this pink goodness!
2. Ceviche – I like drinking rosé with fresh summery foods like ceviche. Living in a land-locked country means I don’t eat much fish but I do miss it, so I asked some of my friends who own restaurants where to find the freshest fish around and everyone said Aligro was my best bet.
The fishmonger had some affordable fresh fish and it turned out to be utterly delicious – the perfect match for the rosé.
- 340g fresh white fish (I could only get my hands on fresh wild cod which is a good affordable option but you could use sole, talapia or another white fish of your choice)
- 3 limes
- 1/2 a grapefruit
- 1 red spring onion
- 1 chilli (I used an Italian chilli but use a habanero chilli if you can handle the heat)
- salt & pepper to taste
- thinly sliced mango
- 4-6 corn tortilla wraps
Slice the fish into thin slices and place in a deep oval dish. Add lime juice, grapefruit juice, sliced spring onions and chilli and mix well to coat the fish in the juices. Cover with cling film and refrigerate for 2-3 hours. The acidity in the juices will cook the fish turning it white. Add sliced mango and coriander and season with salt and pepper.
I served it on a thin layer of watermelon soup that I made from 3 slices of watermelon blended with salt, pepper and the juice of 1 lime but this is optional.
Heat your oven to 180°C and bake your corn tortilla wraps for 5-8 minutes until crisp for slightly less commercial looking tortilla crisps.
3. Edible flower petal ice cubes – to top off the pretty pink theme, buy some edible flowers and freeze them inside your ice cubes.
If you want really crystal-clear ice cubes you should use boiled water, fill the tray from the kettle, leave it to cool completely and then freeze them! They end up looking pretty perfect but will take a full 24 hours to freeze.
Adding ice cubes to a glass of rosé on a hot summer’s evening is pure heaven.
4. Anti-bug candles – to keep the bugs away, off your ceviche and out of the glasses of rosé, fill a mason jar with water with a few drops of cedar wood and lavender essential oils, a slice of lemon and lime and some fresh rosemary and a floating candle.
Not only do these keep the bugs away but they also smell like summer should!
5. Wild flowers – pick some wild flowers and put together a beautiful bouquet as the finishing touch to your evening escape.
Go on, order yourself some rosé (m-g wine deliver right to your doorstep in 48 hours so you don’t even have to move), make some ceviche and you’ll be set for an evening escape.
Cheers to lots more rosé apéros to come! xS