Raining Pink Champagne

Delicious rosé syrup flavors both this pink champagne cocktail and its pink gemstone gummy garnish inspired by Morganite, AKA the pink emerald.

Rosé is like the red-headed stepchild of the wine snobbery world. This makes zero sense to me and here’s why. The juice of the grapes used to make wine is actually white, while all the color of wine comes from the skin. White wine is made by having its skin removed “Silence of the Lambs” style, while red wine gets to hang out with its grapedermis for a while before it’s ripped away (wine making is a very violent process.)

Rosé is somewhere in between. The grape skins are held on longer than white wine but not nearly as long as red wine, leaving you with wine that can be anywhere from a light pink to a deep salmon color. Like any wine it has a wide range of flavors and can land anywhere on the dry to sweet scale.

For this recipe, I chose a rosé that was middle of the range in terms of sweetness and had a slight strawberry/raspberry taste to it. If you can’t find a nice rosé, you can substitute Sauvignon Blanc and toss in some raspberries or strawberries while you’re simmering your syrup.

The gemstone this pink champagne cocktail is inspired by is Morganite, also known as the pink emerald. Morganite can come in a wide array of colors, but it’s pink hues are beautifully subtle, ranging from a light peachy color to a salmon-ly rose color.

Morganite was rather late to the gemstone party, not being discovered until 1910. Dr.George Frederick Kunz was a gemstone obsessed “gentleman scientist” (aka, someone so rich they didn’t your fancy university money, I’ll fund my own studies of sparkly rocks, thank-you-very-much.) He decided to name the new fancy pink gemstone after one of his best customers, a rich dude by the name of JP Morgan. JP was known for as being rich as he was scary looking (JP was so embarrassed by his scary face he would beat you with his cane if he caught you taking his picture.)

However, Kunz was able to see past Morgan’s scary, scary face and named a pretty pink gemstone after him. Or he just needed more money for his fancy gemstone studies, it’s hard to tell.

So now that we’ve seen some photos of terrifying men, let’s make a pretty pink champagne cocktail with a rosé flavored Morganite gummy gemstone. The cocktail itself is rather sweet, which you can tone down with a squeeze of lemon if you like. However, I had a bit of a sweet tooth when I was developing this cocktail, so I enjoyed the sweet bubbly goodness.

Rosé Gummy Gems Recipe

Ingredients
1/4 cup Rosé syrup, 1/4 cup Vodka, 1 packet Pink Lemonade Kool-Aid, 3 packets unflavored gelatin.

The technique for these edible gems is the same as the other cocktails inspired by gemstones, so feel free to skip the rest if you’ve mastered it already. If you’re new, this seems like a lot of work, but it’s surprisingly easy.

Combine Rosé syrup, vodka, and Kool-Aid in a microwave safe bowl.

Mix in 3 packets of unflavored gelatin. You want to continuously stir while slowly sprinkling the gelatin powder in, being careful not to let any clumps form.

Pro Tip: Use a spoon instead of a whisk. A whisk will introduce air into the mixture which will result in cloudy diamonds.

Let the mixture rest for 5-10 minutes to allow the gelatin to absorb the liquid. Mine became a paste like texture.

While it rests, take your Gem Molds and give them a very light coating of vegetable oil. I used my freshly washed fingers lightly dipped in the oil.

Pro Tip: Coating the molds (lightly!) in oil will make the edible morganite Rosé gummies pop right out and give the gems a nice glossy sheen.

Take your rested pink goo and pop it in the microwave for about 1 1/2 minutes. Keep an eye on it, as it will become very frothy and expand right out of the bowl. This will result in a very messy microwave (trust me).

Take your hot gelatin and put it in the fridge for just a few minutes. A foamy substance should form at the top. Use a spoon to skim the foamy gunk off. This step is technically optional, but your Rosé gummies will be cloudy if you skip it.

Carefully fill your molds. I used a food syringe to make sure I didn’t spill. Pop the mold in the freezer for about 20 minutes and carefully remove.

To serve I used a metal garnish pick and skewered the Rosé gummies. Carefully place it on your pink champagne cocktail and enjoy!

The Rosé gummies will keep for at least a week (probably a lot longer, but I always end up eating mine fairly quickly) if kept in an airtight container in the fridge.

Enjoy your pink champagne cocktail with Rosé gummies! If you like this recipe, please share using the buttons below and keep on being fancy!

 

 

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