For the Fleur De Rosé, chill three quarter parts hibiscus syrup over ice (or refrigerate) and strain into a coupe or flute glass. Top with four parts G.H. Mumm Grand Cordon Rosé, and finish off with one part soda water. Garnish with a hibiscus flower.Courtesy of G.H. Mumm
To make this Rosé Lemon cocktail, fill a glass with crushed ice. Add a lemon slice. Pour in five ounces chilled Noble Vines Rosé, one ounce lemon juice, and one ounce simple syrup. Stir to combine. Add a splash of seltzer water and stir again. Top with a sprig of fresh mint.Arx0nt/Moment/Getty Images
The Bella Rosa cocktail recipe says to shake one ounce raspberry vodka and one ounce pineapple juice with ice and strain into cocktail glass. Top with two ounces chilled Rosa Regale. Garnish with a pineapple slice.Courtesy of Rosa Regale
Make the Grapefruit Frosé cocktail by mixing the juice of four grapefruits with grapefruit zest- and rosemary-infused simple syrup. Add one bottle Kim Crawford Rosé and strain through a fine sieve. Freeze, mixing every few hours until solid. Serve garnished with rosemary and grapefruit wedges.Courtesy of Kim Crawford
To create the Maiden Voyage at The Shore Room, short shake a half ounce each of lemon juice and lychee puree, plus one ounce hibiscus Smirnoff. Strain into a coupe, top with three ounces Prosecco, and garnish with an orchid.Courtesy of The Shore Room at The Seabird Resort
This Beachside Frosé from Kaimana Beach Hotel requires two and a half cups rosé, one cup raspberry puree, and a quarter cup fresh lime juice. Combine ingredients in a container and place in freezer overnight. When ready to serve, use a metal spoon to chip the frosé into a slush or blend into a smooth consistency and serve in a chilled wine glass.Courtesy of Kaimana Beach Hotel
The Mumm’s The Word recipe by Katie Stryjewski (@garnish_girl) says to shake three quarter parts Ramazzotti, plus a half part each of lemon juice and raspberry syrup with ice and strain into a coupe glass. Top with two and a half parts Mumm Napa Brut Rosé. Garnish with mint.Courtesy of Mumm Napa
Gather three parts Pallini Limoncello, two parts Prosecco, and sparkling water for this Pallini Spritz. Add all the ingredients to a large wine glass filled with ice and garnish with an orange peel.Courtesy of Pallini
Make the Apera Fizz from Southold Farm + Cellar by hard shaking two ounces Apera, one ounce heavy cream, three quarter ounces orange juice, a half ounce 2:1 Apera syrup, and one egg white with ice. Strain into a cocktail tin and dump ice. Dry shake until you no longer hear ice chips. Garnish with an orange zest.Courtesy of Southold Farm + Cellar
This Rosé Sangria recipe requires four to six basil leaves, two to three sliced strawberries, seven ounces of The Beach Rosé, a half ounce simple syrup, and a small splash of orange liqueur or Grand Marnier. Serve over ice or blend with ice.Photo Credit: Gilbert Flores for Michael Simon / Courtesy of The Beach by Whispering Angel
You’ll need three to four limes, thinly sliced, 15 to 20 mint leaves, and a bottle of Avaline White for the White Sangrito. Add everything to a large jug (or jar) and let chill in the fridge for about 30 minutes. Serve with ice and a slice of lime and mint leaves for garnish.Courtesy of Avaline
The Orange & Pineapple Spritz features 50 milliliters each of Jameson Orange, pineapple juice, chilled soda water, and Prosecco. Add all the ingredients to an ice-filled wine glass. Stir to combine, and garnish with pineapple leaves and an orange twist.Courtesy of Jameson Orange
For the The Bootlegger cocktail, add maple syrup, a few dashes of Angostura and orange bitters, bourbon, aged rum, and 1924 Bourbon Barrel Aged Cabernet Sauvignon into a mixing glass with ice. Stir until well-chilled and strain into a glass over ice. Don’t forget the orange oils and orange twist for garnish!Courtesy of 1924