1. Basil Lemonade Rosé Wine Cocktail
Ingredients:
2 large basil leaves, roughly torn
1 lemon wedge
5 ounces rose
1 ounce citrus vodka
Simple syrup, as needed
Ice
Directions:
Place basil and lemon in a glass and muddle well.
Fill glass with ice, then add rose and citrus vodka. Stir.
Add simple syrup, if desired.
Recipe courtesy of SheKnows.
2. The Ruby on Rails
Ingredients:
2 or 3 medium strawberries, hulled and thinly sliced
1 1/2 ounces gin
1 3/4 ounces fruity rosé wine
3/4 ounce Strawberry Syrup
1/2 ounce freshly squeezed lemon juice
1/2 ounce Pimm’s No. 1
Directions:
Combine all the ingredients, minus the strawberries, in a cocktail shaker filled halfway with ice and shake until chilled, about 20 seconds. Strain into a glass filled with ice, garnish with strawberries and serve.
Recipe courtesy of Chow Hound.
3. Rosé Punch
Ingredients:
4 peaches, sliced
1 bottle (750 ml) rose wine, chilled
2 cups sparkling lemonade (we used Lorina lemonade), chilled
2 tablespoons black-raspberry liqueur (we used Chambord)
27 raspberries
Directions:
Place half the peach slices in ice cube trays, one slice per compartment; add water, and freeze.
Mix wine, lemonade, and liqueur in punch bowl. Add peach slices and some of the peach ice cubes. To serve, place remaining peach ice cubes in cups, and ladle in the punch; garnish with raspberries.
Recipe courtesy of Martha Stewart Weddings.
4. Black Rosé
Ingredients:
1 pint fresh blackberries, plus 12 extra berries for garnish
5 ounces Simple Syrup (see Game Plan note), chilled
1 (750-milliliter) bottle dry rosé wine, chilled
9 ounces vodka, chilled
6 ounces freshly squeezed lime juice (from about 9 medium limes), chilled
Ice
12 thinly sliced lime wheels, for garnish
Directions:
Place the pint of blackberries and simple syrup in a large pitcher and muddle until the fruit is crushed and juicy but not completely pulverized, about 1 minute. Add the wine, vodka, and lime juice and stir to combine.
Place a fine-mesh strainer over a punch bowl and strain the mixture into the bowl, discarding the solids. Place a large block of ice in the punch and serve in wineglasses filled with ice. Garnish each drink with a blackberry and a lime wheel.
Recipe courtesy of Chow Hound.
5. Rosé Cooler
Ingredients:
100ml rich fruity rosé
20ml raspberry-flavoured vodka
40ml pink grapefruit juice
Chilled cherryade to top up
Maraschino cherry to garnish (optional)
Directions:
Pour the wine, vodka and juice into a tall tumbler half-filled with ice. Stir gently then top up with cherryade, adding as much or as little as you like (bearing in mind the cherryade is sweet). Garnish with the maraschino cherry.
Recipe courtesy of The Telegraph.
6. Rosé Slushie
Ingredients:
1 bottle of rosè
3oz Aperol
2oz Simple Syrup
2oz Lemon Juice
4oz Water
Splash of Bugey-Cerdon
Rosè (or other dry, sparkling rosé)
Directions:
Combine all of the ingredients together in a freezer-safe container. To achieve proper “slushy” consistency, we advise using an ice cream maker according to the manufacturer directions. If you don’t have an ice cream maker, freeze the ingredients in ice cube trays. Once frozen, put in blender and mix until you receive your desired consistency. Top with a floater of rosèand garnish with a lemon peel. Serve with a spoon.
Recipe courtesy of Town and Country Mag.
7. The Mosé (A Margarita-Rosé Cocktail)
Ingredients:
2 strawberries, hulled, sliced
1 teaspoon sugar
2 ounces tequila blanco
1 ounce fresh lemon juice
3/4 ounce dry rosé
Directions:
Muddle strawberries and sugar in a cocktail shaker until lightly crushed. Add tequila, lemon juice, rosé, and a single large ice cube. Cover and shake until outside of the shaker is frosty, about 30 seconds. Pour drink with ice cube into a rocks glass (do not strain).
Recipe courtesy of Epicurious.
8. Coming Up Roses
Ingredients:
100ml pale, delicate rosé, in the Provencal style, very cold
10-30ml rosewater, to taste
Dash of lime juice
Rose petal to garnish (from an unsprayed rose)
Directions:
Chill a small wine glass in the fridge for at least an hour. Simply pour the wine and lime juice into the glass, adding the rosewater gradually until you have the right strength for you, then serve straight away, with a rose petal floating on top. The glass should be frosty.
Recipe courtesy of The Telegraph.
