Consider the wine cooler, Boozers. Remember the 80s, when the summer beaches were full of bikini-clad babes swilling popsicle-flavored bottles of Bartles & Jaymes, with Duran Duran wailing on the portable cassette deck? Good times.
The thing is, a wine cooler really is a perfect summer beverage — it’s fruity, refreshing, slightly acidic, and a little fizzy. It’s just enough alcohol to make you feel relaxed while you work on your tan, but not quite enough to have you baring it all for a spontaneous game of Naked Beach Volleyball.
So make a batch for a crowd, sync “Purple Rain” to your iPod, and party like it’s 1985. But keep your suit on.
Waste not, want not, we always say. We recently made a really tasty Pineapple Sage Simple Syrup for our version of a Tom Collins, so we used that again here. If you aren’t up to the task, then you can substitute some orange blossom honey or even the syrup from a can of peaches. Just throw the peaches onto the compost heap.
1 bottle white or rosé wine (chilled)
2 large oranges
3/4 cup Pineapple Sage Simple Syrup
1/2 cup triple sec or Cointreau
1 cup chilled club soda
sliced fruit or berries for garnish
Pour the wine, simple syrup, and triple sec or Cointreau into a large pitcher and squeeze in the juice from the two oranges. Throw the juiced oranges in and refrigerate for one hour. Then remove the orange halves and stir in the club soda. Serve immediately in wine glasses over ice, with fruit garnish.