Although the summer of 2023 in Downtown Phoenix is a far cry from Haight-Ashbury in 1967, you can order this refreshing shareable cocktail at Eden Rooftop Bar with four or five friends and still get high on peace, love and understanding – or liquor, at least. Served in a flamingo vessel and garnished with orchids and lime wheels, it’s a lavender-scented rosé sangria punch that offers floral and fruity notes without being remotely cloying. If anything, it leans dry and bright, thanks to barman Clint Spotleson’s balanced recipe, anchored by La Caravedo pisco, a smooth Peruvian brandy that adds savory undertow. A final splash of rosé brings crispness and fresh berry notes to a light, lovely sipper tailor-made for summer.
Sangria is perfect for summer entertaining, so find a punchbowl, grab some long straws and enjoy with four to six of your closest friends. In a 32-oz. Mason jar, combine 8 oz. La Caravedo pisco, 1 oz. Giffard Pamplemousse, 4 oz. fresh lime juice and 6 oz. lavender syrup*. Add ice to jar, shake and pour into punch bowl. Add 10 oz. Louis Jadot rosé to bowl with more ice, if needed, and garnish appropriately for a party-pleasing group sip.
*Buy lavender syrup or make your own: Bring 32 oz. water and 1 cup culinary-grade lavender buds (found at Sprouts) to boil in a saucepan, then lower to a simmer for 15 minutes. Strain off solids, add 32 oz. sugar to liquid and stir until incorporated. Store in fridge.
$90
Eden Rooftop Bar
2 E. Jefferson St., Phoenix
602-258-0231, edenbarphoenix.com
