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Rosé Sangria

Bywater's Rose Sangria is a summery taste of Paris

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Most sangria brings to mind Spain or Portugal. Bywater’s rosé-based version, by contrast, evokes a totally different spot on the globe. It’s what you’d imagine a Parisian sophisticate sipping in the Riviera, languidly and with impossible chic of course. For starters, the base is a French rosé that’s light and dry. Added to that is a splash of Lillet, and – most intriguingly of all – a gin-based liqueur made from something called beach plums. In case you missed that one in Botany 101: they are a thing, they grow in sand dunes, and some brilliant bloke made a small-batch gin with them.

So, not your run-of-the-mill sangria, eh? It’s characteristic of Bywater’s overall bar program, which has garnered fans with innovative but unpretentious concoctions since the restaurant opened just over a year ago. Bartender Morgan Kaegel describes the invention process as creative and collaborative, which she chalks up to co-owner Katie O’Donnell’s direction. “She encourages us to bring in offbeat ingredients that we find, and to tinker around,” Morgan told us. “We get to play a bit.” 54 State Street, Warren • 401-694-0727 • www.BywaterRestaurant.com

Rosé Sangria – Serves One
Bywater’s enormously popular rosé of choice is served on draught at the restaurant. “It’s a fun thing,” Morgan says, “but it’s also great for the wine because it’s not as exposed to the elements as it is in glass bottles.” If you can’t source the beach plum gin, or the tropical bitters that finish this cocktail, never fear. Just sidle up to the bar at Bywater and put yourself in their capable hands. Sometimes, especially on hot days, it’s nice not to DIY.

  • 2 oz rosé 
  • 1 oz beach plum liqueur 
  • .5 oz Lillet rosé
  • Polynesian fruit bitters, to taste
  • Optional: edible flowers

Mix all the ingredients and serve in a stem glass filled with crushed ice. Garnish with flowers if using.