Rosé co*cktail Recipes That Will Make Your Summer Exponentially Better (2024)

1 oz strawberry purée

.75 oz fresh lemon juice

.75 crème de violette

Splash Champagne Charles Heidsieck Rosé Réserve

.75 oz ounce lemon syrup

3 oz dry rosé wine

2 sprigs mint

Pinch of salt

Mint sprigs

Red berries

Lemon wheel

FOR LEMON SYRUP:

Using a vegetable peeler, cut away the peels of two lemons in strips. In a saucepan, add peels to 1 cup of sugar and muddle to release citrus oils. Allow to infuse for an hour. Add 1 cup of water, set over low heat and stir until sugar dissolves. Allow syrup to cool and then strain into a container and refrigerate until ready to use. Will keep for two weeks.

FOR co*ckTAIL:

In a Collins glass, gently muddle mint with lemon syrup to release oils. Add Applejack and rosé, stir to combine. Fill glass halfway with crushed ice, add salt and stir again. Top with more crushed ice to mound over top. Garnish with mint sprigs, red berries and lemon wheel.

This recipe originally appeared on PUNCH.

1 oz Pamplune

.5 oz Elysium Black Muscat

Splash club soda

Lemon twist

Build co*cktail in wine or Burgundy glass; stir until chilled.

1 oz fresh ruby red grapefruit juice

.75 oz fresh strawberry syrup

.75 oz Domaine de Canton ginger liqueur

FOR STRAWBERRY SYRUP:

In a saucepan, add one cup water to one cup Demerara sugar and one cup hulled diced strawberries. Simmer and stir until sugar dissolves. Reduce heat and stir for 5-7 minutes. Remove from heat and let mixture cool to room temperature. Transfer through a strainer into a refrigerator-safe container for future use. To keep up to 3 months, add one ounce vodka to syrup before storing.

FOR co*ckTAIL:

Add all ingredients into mixing tin with ice. Shake and double strain into an ice-filled wine goblet lined with thin grapefruit slices. Top with Lucien Albrecht Cremánt d'Alsace Brut Rosé and thread a straw through a hulled rose sculpted strawberry as garnish. Insert and serve.

1 oz Atlantico Reserva

.5 oz fresh lime juice

.5 oz simple syrup

Shake all ingredients with ice and strain into coupe. Garnish with lime wedge or wheel.

co*cktail blogger Emily Arden Wells (also known as Gastronomista) pays homage to her home state of Colorado with this twist on a New York Sour using Tin Cup Whiskey (a Colorado-born high-rye bourbon) and replacing the traditional red wine float with a delicately poured layer of rosé.

2 oz Tin Cup Whiskey

1 oz fresh lemon juice

.75 oz simple syrup (1:1 water to sugar)

.5 oz dry rosé

Lemon zest

Shake whiskey, lemon juice, and simple syrup with ice. Strain into rocks glass over fresh ice. Slowly pour wine over back of bar spoon (or regular spoon if bar spoon is not available) to create layering effect. Express lemon zest over co*cktail and skewer with a co*cktail pick for garnish.

This recipe first appeared on The M.I.A. Project on June 13, 2014.

.5 oz Aperol

.75 oz fresh lemon juice

.5 oz strawberry simple syrup

1 oz Bisol Desiderio Jeio Cuvée Rosé

FOR STRAWBERRY SYRUP:

See La Rosa Paloma (#4).

FOR co*ckTAIL:

Shake tequila, Aperol, lemon juice, and simple syrup and strain over ice in rocks glass. Top with sparkling rosé and garnish with strawberry fan.

1.5 oz Cherry Heering

3 oz lemon juice

18 ounces dry rosé wine

1 peach, sliced

6 strawberries, sliced

Soak peach and strawberries overnight in rosé, discarding fruit before use.

Combine all ingredients in a pitcher or punch bowl and stir. Add ice and fresh slices of peach and strawberry. Serve in rocks glasses with additional strawberry, peach slice, and lemon wheel as garnish.

1.5 oz Aviation American gin

.75 oz lemon juice

.25 oz Suze

.25 oz simple syrup

Shake first four ingredients with ice; strain into champagne flute and top with sparkling rosé.

4 oz Piper-Heidsieck Rosé Sauvage Champagne

2 oz orange liqueur or triple sec

2 dashes orange bitters

Orange zest

Blackberry

In a tumbler-style wine glass, add Champagne, orange liqueur, and bitters over ice. Express oils of long orange zest around glass; twist and place into glass along with blackberry as garnish.

2 bottles dry rosé

1/2 cup Grand Marnier

1/4 cup orange juice

1/4 cup lemon juice

1/2 cup lavender simple syrup

5 fresh lavender sprigs

10 diced strawberries

10 quartered orange wheels

For lavender simple syrup, bring one cup water to a boil with lavender sprigs. Remove from heat and strain, adding equivalent volume of sugar to container

Combine all ingredients in large punch bowl; stir and serve in Burgundy glasses with additional ice and fruit.

2.5 oz Nobble Hill Mourvèdre Rosé 2015

.75 oz Gonzalez Byass Cristina Medium Pedro Ximénez sherry

Angostura bitters

Orange wheel

Lemon wheel

Grapefruit wheel

Mint plouche

Muddle citrus in a mixing glass. Add sherry and rosé and shake with ice. Pack a Collins glass with crushed or pebble ice; strain mixture into glass. Add straw and mint plouche; top with two to three dashes of Angostura bitters.

2 oz La Diablada Pisco

1 oz fresh lemon juice

.5 oz simple syrup

Small egg white

Champagne Taittinger Cuvée Prestige Rosé

Angostura bitters

Dry shake egg white on its own in a shaker with one small chip of ice to aid in beating. Add Pisco, lemon juice, and simple syrup along with more ice and shake vigorously. Strain into coupe. Top with Taittinger carefully so as not to break froth; top with several drops of bitters in a decorative manner. Tip: Use a small straw or toothpick to swirl bitters into a design.

2 oz dry rosé

1.5 oz Aperol

.5 oz St. Germain Elderflower Liqueur

.25 oz Combier Framboise

1 oz soda water

Grapefruit slice

Strawberries, sliced

Combine all ingredients in a wine glass. Add ice and garnish with grapefruit and strawberries.

This recipe originally appeared on PUNCH.

1 oz Campari

2 oz fruit-forward rosé

.25 oz lavender tincture

2 oz sparkling water

FOR LAVENDER TINCTURE:

Add 1/2 cup of vodka and 1/2 teaspoon of dried lavender into a non-reactive container (a glass bottle is ideal) and infuse for five to seven days, depending on taste preference. Strain using cheesecloth and store in glass bottle. Short on time? Five to six drops of lavender bitters will do the trick in a pinch.

Mix all ingredients in a highball glass over ice; stir and serve.

This recipe originally appeared in People Magazine on May 19, 2014.

2 oz Domaine du Tariquet Rosé de Pressée

1 oz Woodford Reserve Distiller's Select bourbon

1 oz créme de pêche

.5 oz La Quintiniye Vermouth Royal Blanc

Fresh lemon juice

Add all ingredients over ice in mixing glass. Stir and strain into coupe; garnish with peach slice.

1.25 oz Hendrick's Gin

.25 oz Aperol

.25 oz white peach purée

.25 oz fresh lemon juice

.25 oz simple syrup

Splash dry rosé

Basil leaves

Muddle 3 basil leaves in a co*cktail shaker. Add gin, Aperol, peach purée, lemon juice and simple syrup. Shake with ice and strain into an ice-filled glass. Finish with dry rosé and garnish with a fresh basil leaves.

2.5 oz rosé

1 oz Atlantico Platino

.5 oz pineapple gomme syrup

.5 oz pink grapefruit juice

Build in Pilsner or Belgian beer glass with crushed or pebble ice and swizzle. Garnish with Peychaud's bitters and a grapefruit twist rose.

Due Mari's Seth Petraroli incorporates rosé creatively, masquerading in the co*cktail as a subtly sweet reduction.

2 oz Fords gin

.25 oz fresh lime juice

.25 oz fresh ruby red grapefruit juice

.25 oz Giffard Crème de Pamplemousse liqueur

.25 oz rosé syrup

2 strawberries

Lime

Prosecco (splash)

FOR ROSÉ SYRUP:

Bring equal parts rosé and sugar to a boil in a saucepan. Reduce heat and let simmer until thickened. Allow to cool and transfer to glass bottle; store in refrigerator until ready to use.

FOR co*ckTAIL:

Muddle two strawberries in a co*cktail shaker. Add all ingredients, shake, and strain over fresh ice in a wine glass. Top with a splash of Prosecco and garnish with a lime wheel.

2 oz dry rosé

1 oz Cocchi Americano

1 oz papaya shrub

.5 oz fresh lemon juice

1 oz prosecco

Lemon wheel

Mint sprig

FOR SHRUB:

Add five to eight chunks of papaya and 4 tablespoons sugar to 1 quart of rice wine vinegar. Stir well and let sit at room temperature for 1 week. Strain and refrigerate until ready to use.

FOR co*ckTAIL:

In a mixing glass, add rosé, Cocchi, shrub and lemon juice. Add ice and stir until chilled. Strain over ice into a wine glass or highball and top with prosecco; garnish with a lemon wheel and mint sprig.

This recipe originally appeared on PUNCH.