Spirits: Luxe Liquors & Summer Vacay Sips

Spirits By Nanette Wiser

LUXE LIQUORS

I’m enthralled with Social Roost Kitchen + Bar (150 1st Ave. N) in downtown St. Pete, in part because owners Rob Bowen and Jason Teabout’s world travel dining experiences source the exquisite décor, menu and cocktails. Both raised in St. Pete and high school classmates, most of us know Rob’s posh interior design. 

With the help of NYC exec chef Susan Burdian, this cool casual full-service restaurant features eclectic globally-inspired dishes and twists on American comfort foods such as shrimp and grits or chicken and waffles. At brunch, you’ll fall in love with a pork belly BLT, cinnamon apple cream cheese-stuffed French toast, shakshuka eggs poached in smokey tomato sauce, coriander-spiced chicken and avocado on toasted ciabatta. 

The drink menu developed by St. Pete native Max Blowers was designed around social themes provided by the owners. Sip sip hooray for The Socialite (Corazon Reposado, Sparkling Rose, Hibiscus, Burlesque Bitters), The Goddess (21 Seeds Cucumber Jalapeno Tequila, Elderflower, Cilantro, Cucumber, Basil), The Reunion (Hiatus Blanco Tequila, Tippler’s Florida Orange Cordial, Vanilla, Sea Salt, Coconut), The Soiree (Tito’s Vodka, Creme De Mur, Blackberry, Mint, Lime) or Labor of Love (Empress Gin, Giffard Pamplemousse Rose, Lilet Blanc, Campari, Pink Grapefruit, St. George Absinthe). 

SUMMER VACAY SIPS

Have you tried a frosé yet? Frozen rosé is this season’s favorite slushy, and for those who like a frozen daiquiri on a hot day, this rosé mixed with frozen lemonade and topped with Campari can be oh so chic and refreshing. Just take a bottle of wine, some frozen sweet, a little simple syrup and ice, whirl it in a blender and pour into a glass. 

You can make it easily with just a bottle of rosé wine, frozen fruit, a little sweetener (if you want), and ice. Whirl it all in a blender until it’s smooth and slushy, pour into a glass. Or make a batch of this recipe up for 4th of July, one with blueberries, one with strawberries.

Strawberry Frosé

• 1 (750 ml.) bottle of dry rosé
• 2 cups sliced fresh strawberries
• 1 tbsp granulated sugar 
• ¼ cup vodka
• 2 tbsp grenadine 

Directions: Pour the rosé into ice cube trays and freeze until solid, 8 hours or overnight. Combine the strawberries and the sugar in the bowl of a blender and let sit at room temperature for about 10 minutes, until the berries begin to release their juices. Add the vodka, grenadine, and rosé cubes. Blend the mixture on high until smooth. Pour into glasses and garnish with strawberries, if desired.