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

Credit: / Tim Nusog

Rosé Margarita - Credit / Tim Nusog


  • 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

Credit: Lizzie Harris / BBC GoodFood

Rosé Sangria. Credit- Lizzie Harris/BBC Goodfood


  • 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

Credit: Lena Abraham / Delish

Rosé Punch / Delish
  • 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
  • Ice


  • Combine all ingredients in a large pitcher and stir to combine. 
  • Serve over ice and garnish with berries. 

Frosé (Frozen Rosé)

Credit: Rick Martinez - Bon Appetit

Frosé Recipe - Rick Martinez at Bon Appetit

  • 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.