Rosé Cocktails for 2022
Summer is just around the corner so we thought we'd collect our favourite rosé cocktails from across the web for you!
Sparkling Rosé Margarita
- 300ml strawberry-basil-infused blanco tequila*
- 150ml lime juice, freshly squeezed
- 120ml agave syrup
- 1 (750ml) bottle sparkling rosé like the Hambledon Classic Cuvée
- Garnish: 1 cup strawberries, sliced
- Garnish: lime wheels
- Garnish: rose salt**
- In a large punch bowl, combine the tequila, lime juice and agave syrup.
- Add cubed ice, and stir with a ladle to mix.
- Top with the sparkling rosé.
- Garnish punch with 1 cup sliced strawberries and lime wheels from 2 limes.
- Rim punch glasses with rose salt before serving (optional).
*Strawberry-basil-infused blanco tequila: In a glass jar, combine 1/2 cup sliced strawberries and 1/2 cup fresh basil leaves with 1 (750ml) bottle of blanco tequila. Seal jar tightly and let sit, unrefrigerated, for 3 to 5 days. Shake daily. Strain out solids, and rebottle the infused tequila.
**Rose salt: Add 4 tablespoon sea salt and 1 tablespoon dried rose buds to a mortar and pestle, and gently grind. Place on a small plate for rimming the glasses and serve.
Sparkling Rosé Sangria
- 3 nectarines or peaches, stoned and sliced
- 200g strawberries , sliced
- 750ml bottle fruity rosé wine such as The Palm
- juice 1 orange
- 1 tbsp golden caster sugar
- 50ml orange liqueur (we used Grand Marnier)
- 300ml sparkling water
- small handful mint sprigs
Put all the ingredients, except the sparkling water and mint, in a large jug and stir to combine. Leave in the fridge for about 1 hr or until chilled, then top up with sparkling water and garnish with mint leaves to serve.
Rosé All Day Punch
- 1 (750ml) bottle of light rosé such as the Château du Rouët
- 80ml vodka
- 3 (330ml) cans Dash Raspberry Sparkling Water
- Juice of 1 lime
- 2 tbsp runny honey
- 1 lime, sliced
- 60g blackberries, plus more for garnish
- 50g raspberries, plus more for garnish
- 50g sliced strawberries
- Combine all ingredients in a large pitcher and stir to combine.
- Serve over ice and garnish with berries.
Frosé (Frozen Rosé)
- 1 (750 ml) bottle hearty, bold rosé like Domaine Sautereau Sancerre
- 100g sugar
- 220g strawberries, hulled, quartered
- Juice of one whole large lemon
- Pour rosé into a 13x9" pan and freeze until almost solid (it won't completely solidify due to the alcohol), at least 6 hours.
- Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavour. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes.
- Scrape rosé into a blender. Add lemon juice, 15ml strawberry syrup, and 1 cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes.
- Blend again until frosé is slushy. Divide among glasses.
- Do Ahead: Rosé can be frozen 1 week ahead.