Loading... Please wait...

Summer Cocktails: The BarBack Guy's "Rosewater Strawberry Sangria"

Posted by

The Rosewater Strawberry Sangria is a unique spin on a classic Sangria recipe.

Keeping in theme with our typical BarBack Tool Company recipes, The The Rosewater Strawberry Sangria is a potent, multi-liquor cocktail with added fresh juice squeezes and perfect garnishes throughout. 

As always, we use The O-Rig Tool as often as needed to produce excellent juices and garnishes for our cocktails. We appreciate all of our fans who have wisely adopted The O-Rig BarBack as their regular beverage service tool.

What is Rosewater? 

We checked in with a great cocktail website called Kindered Cocktails
Here what we learned from them about making Rosewater:

"Rosewater is a product of the distillation of rose petals. The raw distillate of rose petals is really a layer of oil known as rose attar that is typically used in perfumes floating on top of a water layer, which is the actual rosewater. Muslim chemists first commercialized rosewater production during their Golden Age, mainly for beverages and perfumes. Rosewater is also quite common in Persian and Indian cuisine.

To make rosewater, take a large pot, place a brick in the bottom of it, and place a smaller bowl on top of the brick. Add enough fresh, organic rose petals (most roses from flower shops are not appropriate) to reach the top of the brick, then add water just to cover. Place the lid on the pot upside down. Bring the pot to a simmer, reduce the heat to barely hold it there, and then add ice to the inverted lid. Water vapor containing rose essence will condense on the colder lid and drip into the smaller bowl. Check the rosewater from time to time, and stop the process when the liquid has a strong rose aroma and flavor. This rosewater can be preserved with a bit of vodka.

Where the aroma of the oil fraction of rose distillate is mainly beta-damascenone, beta-ionone, and rose oxide, rosewater has a honeyed/floral aroma and flavor due to a large amount of phenylethyl alcohol.

While rosewater has a wide range of uses in cocktails, it can quickly overpower other ingredients, with the result being a soapy aroma and flavor.

Rosewater is commonly found in Middle Eastern or Indian grocery stores."

For more info on making your own Rosewater and more, check out the Kindered Cocktails website.

The The "Rosewater Strawberry Sangria cocktail" was inspired by the classic Sangria.

A Bit Of History...

The term sangria dates to the 18th century. It is generally believed to have been taken from the Spanish sangre (blood), in reference to the red color of the drink; some believe, however, that the word comes from Sanskrit via the Urdu sakkari (sugared wine).

Little is known about the origins of this Iberian drink. According to the SAGE Encyclopedia of Alcohol, sangria's origins "cannot be pinpointed exactly, but early versions were popular in Spain, Portugal, Greece, and England."

Sangaree, a predecessor drink to sangria that was served either hot or cold, likely originated in the Caribbean (West Indies), and from there was introduced to America, where it was common beginning in the American colonial era but "largely disappeared in the United States" by the early twentieth century. Sangria as an iced drink was reintroduced to the U.S. by the late 1940s through Hispanic Americans and Spanish restaurants, and came to greater popularity with the 1964 World's Fair in New York.

Ingredients and variations

Penelope Casas describes sangria as "probably the most famous and popular Spanish drink" and writes that it is commonly served in bars, restaurants, chiringuitos and homes throughout Spain.

Sangria recipes vary widely, with many regional distinctions.Traditional recipes feature red wine mixed with fruits, such as pineapples, peaches, nectarines, berries, apples, pears or melon sweetened with sugar and orange juice. Spanish Rioja red wine is traditional. Sangria blanca (sangria with white wine) is a more recent innovation. For sangria blanca, Casas recommends dry white wines such as a Rueda, Jumilla or Valdepenas. 

Some sangria recipes, in addition to wine and fruit, feature additional ingredients, such as brandy, sparkling water or flavored liqueur. 

European Union law

Under European Union Law, the use of the word sangria in labels is now restricted under geographical labeling rules. The European Parliament approved new labeling laws by a wide margin in January 2014, protecting indications for aromatized drinks, including sangria, vermouth and gluehwein. Only sangria made in Spain and Portugal is allowed to be sold as "sangria" in Europe; sangria made elsewhere must be labeled as such (e.g., as "German sangria" or "Swedish sangria").

The definition of sangria under European Union law from a 1991 Council Regulation states:

a drink obtained from wine, aromatized with the addition of natural citrus-fruit extracts or essences, with or without the juice of such fruit and with the possible addition of spices, sweetened and with CO2 added, having an acquired alcoholic strength by volume of less than 12 % vol. The drink may contain solid particles of citrus-fruit pulp or peel and its colour must come exclusively from the raw materials used. The description "Sangria" must be accompanied by the words "produced in..." followed by the name of the Member State of production or of a more restricted region except where the product is produced in Spain or Portugal. The description "Sangria" may replace the description "aromatized wine-based drink" only where the drink is manufactured in Spain or Portugal.

The Original's "Rosewater Strawberry Sangria" Cocktail

  • You Will Need:
  • A Barback Tool
  • A Pint Mixing Glass
  • A Boston Shaker Tin
  • A Hawthorne Drink Strainer And A Fine Screen Strainer
  • One Tall 12-14 Oz. Cocktail Glass, High Ball Glass Or Large Wine Goblet
  • Spanish Rioja Or Red Table Wine
  • Brandy
  • Gold Tequila
  • Triple Sec
  • Fresh Made Rosewater
  • One Of Each: Fresh Lemon, Fresh Lime, Fresh Orange, Fresh Apple
  • 3-4 Fresh Strawberries
  • Grapefruit Juice & Apple Juice
  • Agave Nectar
  • Sparkling Water
  • Ice

    *This cocktail is shaken and double strained into a chilled, tall cocktail glass filled with ice cubes and garnishes.

1. Using your barback garnish knife, slice the lemon, lime, and orange into quartered wedges and squeeze half of each into empty pint mixing glass. Place the remaining wedges aside momentarily. Use the garnish knife to slice apples and strawberries into thin pieces, and place aside momentarily.

2. Add 3/4 ounces each of: agave nectar, brandy, triple sec, and tequila.

3. Add 1/2 ounces each of grapefruit juice and apple juice.

4. Add 2 ounces of red wine.

5. Add strawberry slices to mixing glass and muddle with mixture, then cap with boston shaker and shake vigorously for 30 seconds.

6. Next, double strain mixture using a hawthorne strainer and a fine screen strainer, and empty into the chosen cocktail glass.

7. Fill glass with: ice, sliced apples, lemons, limes and oranges and stir with barback tool garnish knife (opened in 90 degree position) to disperse evenly.

8. Decoratively place sliced strawberry garnish on top.

9. Splash 1/2 ounce of sparkling water on top surface of drink, and finish with 2 drops of a rosewater float.

10.The finished pour level should be two straw widths from the rim of the glass.

11. Enjoy!

Did you know?

Stay tuned to OriginalBarBack.com for new recipes, stories, legends, history, "bar-lore" and more in our weekly blogs.

Check out our Instagram channel and YouTube channel for weekly posts and our images of craft cocktails, beers, wines and spirits.


OriginalBarBack Tool Company, LLC, The BarBack Tool, O-Rig Bev Tool, TM, Copyright All Rights Reserved 2017

Sign up to our newsletter

Recent Updates