ROSÉ SPRITZERS AND COCKTAILS FOR SUMMER

Rosé is fabulous on its own as we all know, but add some fruit, a little tequila or gin, some sparkling water and an herb or two and you've got yourself a world class rosé spritzer or cocktail fit for any summer soirée. 

SIMPLE STRAWBERRY ROSÉ SPRITZER
3 ounces rosé wine
3 ounces club soda
Ice
Strawberries halved, for garnish

INSTRUCTIONS

Add the strawberries and honey to a blender and purée until smooth. Taste and add additional honey if needed. Strain the purée if desired.
Add 4-5 ice cubes to wine glasses or low ball glass. Spoon in approximately 3 tablespoons of the strawberry purée. Pour in 3 ounces of rosé. Stir and then top off with soda water. Add in slices of strawberry or a sprig of mint for garnish and serve immediately.



STRAWBERRY, MINT AND LEMON ROSÉ SPRITZER

Dry rosé
Fresh strawberries
Mint leaves
Lemon slices
Sparkling water or club soda
3 ounces rosé wine
1 ounce Aperol or elderflower liqueur
2 ounces soda water
(optional garnishes) fresh rosémary, thyme, or berries

INSTRUCTIONS

Add fresh strawberries and lemon slices to an old fashioned glass
Muddle together until juicy
Fill glass with ice and add rosé
Top with sparkling water

 

ROSÉ MARGARITA



1 ounce silver tequila
1 ounce fresh lime juice
1–1/2 ounces simple syrup (made with equal parts water and sugar)
4 ounces rosé wine (I prefer one not too sweet)
salt for rimming glass

INSTRUCTIONS

In a shaker, combine the tequila, lime juice, and simple syrup. Fill the shaker with ice and shake for 30 seconds. Pour the contents of the shake into a salt-rimmer glass and stir in the rosé wine. Add additional simple syrup to taste (depending on your rosé wine) and serve immediately.

 

ROSÉ SANGRIA



1 bottle rosé wine, chilled
4 ounces pamplemousse liqueur (such as Giffard)
3/4 cup raspberries
1/2 cup strawberries, sliced
1 lemon, cut into thin rounds
Club soda, chilled, to top

INSTRUCTIONS

Macerate fruit for 20 minutes: Mix the sangria fruit with sugar and let it macerate or stand at room temperature and break down. This helps the fruit flavors permeate the wine even more.
Add liquids: Add the rosé wine and brandy. Throw in some lemon slices.
Refrigerate for 1 to 4 hours. This allows the flavors to meld and develop.

ROSÉ AND LYCHEE MARTINI

1 oz Bombay Sapphire Gin
2 oz BOXT rosé
3 dash Peychaud's Bitters
0.5 oz rosé Liqueur
6 oz Lychee
1 sprig mint
1 tbsp Cardamon
1 Raspberry for garnish

INSTRUCTIONS
In a jar, add Bombay Sapphire and cardamom and cover. Let it rest for few hours to overnight for maximum infusion of flavor to gin.
Combine infused gin, lychees, rosé liqueur, and bitters to blender until smooth.
Freeze mixture in a container for a few hours until it sets to frozen smooth consistency similar to a sorbet.
Scoop a few bar spoons of the frozen mixture into martini glass. Top off with rosé.
Garnish with mint and raspberry.

National Rosé Day may have passed, but we make it easy to rosé all summer long. We've put together charcuterie and cheese board pairings, how to cook with rosé (it's not just for drinking anymore), the perfect rosé picnic and a little bit of rosé history - we promise it's just enough to be interesting and not DRTL.

Let us know how you rosé @drinkboxt.

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