Tired Of Plain Rosé? Try This Summer Cocktail Recipe For An Elevated Twist
Rosé all day, upgraded.
Aug. 12, 2022
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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.
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
. 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
. 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 (
) says to shake three quarter parts
, 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
, 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
. 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
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
Orange & Pineapple Spritz
features 50 milliliters each of
, 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
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