While technically fall, this year October has felt much more like the tail end of summer. Here in the PNW, we have been having beautiful warm summer days. There are still plenty of tomatoes hanging ripe on the vines and if you’re lucky, you might even be able to find some local strawberries. With the change of seasons, too many tomatoes, and Halloween on our minds, we present The Bubbles Bloody Mary. We know it sounds crazy, wine instead of beer, but give it a try!

ROASTED STRAWBERRY BLOODY BUBBLY MARY

1 oz vodka
4 oz roasted strawberry bloody mary mix (recipe below)
1/2 tsp Worcestershire sauce
1/4 tsp balsamic vinegar
1 tsp celery salt
1/4 tsp paprika
2 tbsp sea salt
Underwood The Bubbles
celery sticks, strawberries, & cherry tomatoes for garnish

Mix paprika, celery salt, and sea salt together in a bowl. Rim glass with a lime wedge and dip into the salt mixture. Add remaining ingredients to a shaker and shake over ice until chilled. Pour into prepared glass and top with The Bubbles.
Garnish with celery sticks, fresh strawberries, and cherry tomatoes.

Roasted Strawberry Bloody Mary Mix

1 pint of strawberries, hulled
4 ripe plum tomatoes, cut in half
2 stalks celery
1 clove of garlic
1 fresno pepper
1 banana pepper
1/2 red bell pepper
3 sprigs of parsley
juice from 1 lemon
juice from 1 lime

Preheat the oven to 425 degrees. Line a baking sheet with foil. Place the strawberries, tomatoes, garlic, and peppers on the sheet and roast for 20 minutes. Flip and roast for 10 minutes more. Remove from the heat and allow to cool. Place all the ingredients into a blender and blend until smooth. Strain through a fine sieve and discard the pulp.

Recipe and photos by Alyson Brown of @wildfolklore and author of The Flower Infused Cocktail.

What’s better than a frozen treat on a hot August day? A frozen treat featuring Underwood rosé wine. This granita is very simple to put together and is a crowd pleaser.

Enjoy on a back patio on the hottest day of the week and daydream that summer will never end. Cheers!

ROSÉ ELDERFLOWER GRANITA

2 cups Underwood rosé
1 oz elderflower liqueur
1 cup cubed watermelon
1/4 cup lime juice
1/4 cup sugar

Place all ingredients into a blender and blend until smooth. Pour into a 9” x 13” baking dish and place into the freezer. Freeze overnight. Flake the granita with a fork until slushy, then freeze again. Scoop and serve!

Recipe and photos by Alyson Brown of @wildfolklore and author of The Flower Infused Cocktail.

We’re happy to be working with Alyson of @wildfolklore and author of The Flower Infused Cocktail on a series of cocktails. This cocktail is a refreshing spin on the Paloma.

We’re imagining enjoying this drink while sitting on a beach somewhere warm, but if you happen to be on the coast in the Pacific Northwest mid-summer with your raincoat on(!), this cocktail will still give you the feeling of summer.

Enjoy with friends, and a rice and bean bowl filled with summer produce straight from the farmers’ market.

SPARKLING ROSÉ PALOMA

2 oz Blanco tequila
2 oz grapefruit juice
1/4 oz orange juice
1/4 oz lime juice
1/2 oz simple syrup
1/4 oz Campari
Underwood Rosé Bubbles
grapefruit slice for garnish

Add tequila, grapefruit juice, orange juice, lime juice, simple syrup, and Campari to a shaker and shake over ice until chilled. Strain into a glass over ice and top with Rosé Bubbles. Garnish with sliced grapefruit and a pinch of flake salt.