For National Rosé Day, Here’s How to Make Frenchette’s Famous Rose Piscine
Move over, Aperol Spritz. There’s a new “It” summer cocktail. At Frenchette, a New York restaurant by Riad Nasr and Lee Hanson—veterans of Keith McNally hot spots Balthazar, Pastis, and Minetta Tavern—the Rose Piscine is making waves. (The Tribeca eatery also just won a James Beard Award for best new restaurant in the nation.) And what better time to celebrate than on the second Saturday in June, otherwise known as National Rosé Day.
A twist on the South of France habit of drinking rosé in a Burgundy glass and calling it a piscine (or swimming pool), the drink mixes 3 oz. of dry rosé, 1 oz. of vodka, ¼ oz. of St-Germain, ¼ oz. of Giffard Pamplemousse, a splash of soda, and some ice. Fancy straw highly recommended.
A version of this article first appeared in print in our 2018 Summer issue in the section The Artful Life. Subscribe to the magazine.