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" /> Red Table's Winfield talks rosé cocktails - Men's Life DC - Lifestyle advice for men in Washington, DC

Red Table’s Winfield talks rosé cocktails

 

Photo courtesy of Red’s Table

As the bar manager at Red’s Table, Justin Winfield knows how much Washingtonians love their rosé.  Which is why he has introduced four new rosé-based  cocktails perfect to cool down with as the weather heats up.

Men’s Life DC asked Winfield to share some advice on how to prepare a good cocktail:

Why do you like using rosé wine in cocktails?

I like using rosé wine in cocktails because it helps accentuate the flavors you associate with summertime. It helps create an elegantly crisp and light flavor without overpowering other ingredients in cocktails.

What makes a good rosé wine-based cocktail?

A good rosé wine-cocktail should always be light, refreshing and easy drinking.

With so many different styles of rosé wines, how do you pick the right rosé wine to use?

When it comes to picking a style of rosé to use for cocktails I start with a spirit somewhat parallel to the rosé’s flavor profile. If I am using a dry rosé, I will usually start with a good bourbon that tends to have sweeter flavors — vanilla, apple, etc.  With sweeter, or fruitier, rosé, I tend to use more floral spirits like dry gin and add fresh herbs such as mint or even tarragon to balance the flavor of the cocktail.

Winfield’s new rosé cocktails include the Kiwi Sour, the Reston Rosé, the Sanguine Rosé, and the Juniper Rosé (see recipe below) They are available now during lunch service, Monday through Friday, from 11 a.m. to 4 p.m.; dinner service daily, from 4 p.m. to 10 pm.; and during brunch service Saturday and Sunday, from 11 a.m. to 4 p.m.

The cocktails are designed to pair perfectly with Red’s Table Executive Chef Kevin Ettenson’s wholesome seasonal menu highlighting fresh local ingredients. 

Some of Ettenson’s standout menu items include Goat Cheese Fritters with chili-apricot jam, green onion, and Grana; Point Judith Calamari with cherry peppers, linquiça sausage, lemon, Fra Diavolo sauce, and green onion remoulade; Spring Risotto with wild ramp pesto, roasted vegetables and Grana Padano; Chicken & Chopped Spinach with strawberry vinaigrette, goat cheese, strawberries and candied pecans; Sweet & Smokey Ribs, house smoked pork ribs with a roasted seasonal hash; Lobster Fettuccine with house-made bacon, garlic cream and tarragon, and Amish Half Chicken with local squash, zucchini, and chicken glace.  Menu items range in price from $8 to $28.

Juniper Rose

  • 1 oz Matua Rose
  • 1.5 oz Hendricks Gin
  • .5 oz Lemon syrup
  • Muddle terragon
  • Sprite
  • Rose water float

 

Troy Petenbrink

Troy, also known as The Gay Traveler, is a well known travel and food writer. His has been a regular contributor to a variety of outlets including National Geographic, Travel Channel, DCRefined, CBS Local, and Metro Weekly. He also appears on local Washington news outlets as a travel expert.

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