Strawberry Rosé French 75 Recipe

Strawberry Rosé Jam

1. Combine the ingredients:

   Place all ingredients in a medium saucepan and stir well. Let stand for 1 hour, or cover and refrigerate overnight.

2. Cook the jam:

   Transfer saucepan to a burner. Bring to a boil over medium-high, stirring often and skimming foam off top with a large spoon. Reduce heat to medium-low; simmer, thoroughly mashing berries, stirring occasionally, and adjusting heat as needed, until an instant-read thermometer reads 220°F, 30 minutes to 1 hour.

3. Cool and store:

   Remove from heat and pour into a medium bowl. Let cool, uncovered, stirring occasionally, until room temperature, about 2 hours. Transfer jam to a clean glass jar with a sealable lid. Use immediately, or cover and refrigerate for up to 1 week or freeze.

Strawberry Rosé French 75 Cocktail

1. Mix and strain:

   Place gin, Strawberry Rosé Jam, lemon juice, and bitters in a large bowl. Whisk until jam is dissolved and mixture is fully combined. Pour mixture through a fine-mesh sieve into a large pitcher, pressing on solids with a silicone spatula to extract as much liquid as possible. Discard solids. Stir in wine.

2. Garnish and serve:

   Serve over ice (preferably crushed) in champagne flutes or highball glasses. Garnish with strawberries. Serve each glass with a small spoon filled with Strawberry Rosé Jam for stirring into cocktail.

Make-Ahead and Storage Instructions

The cocktail mixture, omitting the sparkling rosé, can be made up to one day ahead. Whisk the lemon juice, jam, gin, and bitters, then strain into a large airtight container; store in the refrigerator. Stir in the sparkling rosé when ready to serve. The jam can be made up to one week ahead and stored in an airtight container in the refrigerator.