Rosé Cocktails In Bloom

Rose Bouquet

Rosé may now be a year-round wine favorite, but when the weather warms up, more guests tend to think pink. Offering cocktails made with rosé is a great way to tap into the trend while offering your customers something refreshing and different. Here are some ideas for cocktails that incorporate rosé and rosé products.

 

A Rose Is A RoseA Rose, Is A Rose
1 oz. Grey Goose Interpreted by Ducasse vodka
1 ½ oz. Rosé wine
½ oz. Brovo Pink vermouth
½ oz. Bonal Gentiane-Quina aperitif
Blood orange oil (expression)

Combine all ingredients in a mixing glass and stir until chilled. Double strain into a coup. Express the oils of a blood orange over the chilled coup. Garnish with the blood orange peel.

Gustavo Martinez from Bar Alter in Miami created this recipe.

 

Rosé Bouquet
(Shown atop)
1 ½ parts Lillet Rose
1 part Absolut Elyx
½ parts Crème Yvette liqueur
2 parts Mumm Napa Rosé
Drop rosewater
Mint

Lightly muddle mint in highball. Combine all ingredients over ice. Garnish with a mint bouquet, white flowers, thistle bloom and dried peony.

Pernod Ricard lead mixologist Kevin Denton created this recipe.

 

Rose Cider JulepRosé Cider Julep
4-5 oz. Angry Orchard Rosé cider
½ oz. Bourbon
½ oz. Creme de cassis
½ oz. Simple syrup
6-8 Mint leaves

Muddle mint in the bottom of a Julep tin. Add the rest of the ingredients and then fill the tin with crushed ice. Garnish with a lavish mint bouquet.

The mixologists at Angry Orchard created this recipe.

 

Snowbirds Frosé Slushie
1 (750 ml.) Bottle of Snowbirds rosé
10 oz. Fresh strawberries or raspberries (about 2 cups, sliced), plus more for garnish (optional)
1 tbsp. Granulated sugar
¼ cup Orange-flavored vodka
1 tbsp. Grenadine

Pour the rosé into ice cube trays and freeze until solid, 8 hours or overnight. Combine the berries and the sugar in the bowl of a blender and let sit at room temperature for about 10 minutes, until the berries begin to release their juices. Add the orange vodka, grenadine, and rosé cubes. Blend the mixture on high until smooth. Pour into glasses and garnish with raspberries.

Chef Jamie McFadden, founder of Snowbirds, created this recipe.

 

Frose All Day CocktailFrosé All Day
1 oz. Grey Goose Melon vodka
½ oz. Giffard peche liqueuer
¼ oz. Cointreau
3 oz. Rosé
½ oz. Simple syrup
½ oz. Lemon juice

Add all ingredients to a shaker and shake. Pour into a blender with ice and Blend. Pour into a coupe glass and garnish with a mint sprig.

Derek O’Connor, general manager of Le District in New York, created this recipe.

 

Mango Frosé
1 ½ oz. Van Gogh Mango vodka
3 oz. Rosé wine
½ oz. Fresh lemon juice
½ oz. Simple syrup
1 cup ice

Add ingredients to a blender and blend until smooth. Pour into a wine glass and garnish with a fresh mint sprig and peach slice on glass rim.

The mixologists at Van Gogh created this recipe.

 

Piscine Mojito Piscine Mojito
2 ½ oz. Rosé Piscine wine
1 oz. Elderflower liqueur
6 mint leaves
2 quarters of lime

Place mint leaves and lime quarters into glass. Grind lime and mint together. Add rosé, liqueur and ice, and shake well. Pour into wine glass and garnish with mint.

The mixologists at Rosé Piscine created this recipe.

 

Pink RoséPink Rosé
1 oz. Gin
½ oz. Lime
 juice
½ oz. Grenadine
3 Raspberries
Rosé brut sparkling wine

Add all ingredients to a shaker except sparkling wine. Muddle, shake and strain into a flute, then top off with wine.

Feisser Stone, founder/creative director of cocktail lifestyle company Barlingual, created this recipe.