Rise & Rosé

by Leslee Miller, Certified Sommelier, Amusée, Twin Cities, Minnesota

Makes about 2 quarts

2 cups ripe cherries (pitted)
2 cups strawberries (quartered)
2 cups raspberries
2 (750-mL) bottles Austrian Zweigelt Rosé*
4 ounces Cointreau
4 ounces rum
2 ounces mint-infused simple syrup, or to taste (recipe follows)
Fresh mint leaves, for garnish
*Certified Sommelier Leslee Miller suggests sparkling Zweigelt Rosé, but any brand will do.

Combine all ingredients in a large beverage dispenser, pitcher, or jar and let rest overnight in the refrigerator. Serve over ice with fresh sliced fruit for garnish.

Citrus-Infused Simple Syrup

1 cup water
2 cup granulated sugar
Mint extract or mint leaves, as needed

Combine water, sugar, and mint extract or mint leaves in a medium saucepan over medium-high heat. Stir until sugar dissolves. Once the mixture begins to boil, remove from heat and cool to room temperature.