Rosy Cocktail Recipes

ROSé ALL DAY COCKTAIL

Steps:

• Muddle the strawberries in a mixing glass or cocktail shaker. Add the rosé, Aperol, and lemon juice, and stir to incorporate. Pour into a wineglass, add a handful of ice cubes, and top with a splash of soda water.

ROSY COCKTAIL

Steps:

• Pour the tequila, cranberry juice, and lime juice over ice and shake well. Pour, with a strainer over the shaker, into a chilled 7 ounce stemmed wine glass. Splash with Grand Marnier and place the lime slice on top.

ROSE WINE COCKTAIL

Steps:

• In a small saucepan, combine raspberries and juice. Bring to a boil; reduce heat. Cook and stir over medium heat until liquid is almost evaporated, about 30 minutes. Remove from the heat. Press through a fine-mesh strainer into a bowl; discard seeds. Transfer puree to a pitcher. Stir in wine and strawberries. Refrigerate, covered, until chilled. Serve with ice; garnish with mint.

SPARKLING ROSE COCKTAIL RECIPE BY TASTY

Steps:

• Chill 2 champagne flutes in the freezer for about an hour prior to serving.
• Make the strawberry simple syrup: In a small saucepan, combine the water and sugar and bring to a simmer over medium-high heat, stirring until the sugar dissolves.
• Reduce the heat to medium-low and add the strawberries. Simmer for 10-15 minutes, muddling to break down the strawberries, until the syrup is bright red and the strawberries start to lose their color. Remove the pot from the heat and let the syrup cool to room temperature.
• Strain the syrup through a fine-mesh sieve, discarding the leftover solids. The syrup will keep in an airtight container in the refrigerator for up to 10 days.
• Make the cocktail: Fill a cocktail shaker halfway with ice. Add the vodka, lemon juice, rosewater, and 1 ounce strawberry simple syrup. Close the shaker to seal and shake vigorously for about 30 seconds.
• Strain the cocktail into the chilled champagne flutes, dividing evenly. Top each glass with 2 ounces of sparkling wine, then fill almost to the brims with club soda. Top with rose dried petals and serve immediately.
• Enjoy!

ROSé ALL DAY COCKTAIL RECIPE BY TASTY

Steps:

• Make the crushed ice: Add 2 cups (280 G) of ice to a food processor. Pulse 6-8 times, until the ice is uniformly crushed. Transfer to a large zip-top freezer bag. Repeat with the remaining 2 cups of ice.
• Store the bag in the freezer and use the ice for cocktails or smoothies. If the ice has clumped together, gently drop it on the counter a few times to break it up.
• Make the cocktail: In a small glass or measuring cup, use a chopstick or bar spoon to stir together the honey, grapefruit juice, and vermouth until the honey is dissolved. Add the rosé and stir briefly.
• Pack a large wine glass with crushed ice. Pour in the rosé mixture. Slide in the grapefruit wheel. Place the thyme sprigs on your palm and slap your other hand on top. (This releases the oils in the thyme.) Slide the thyme into the cocktail. Top with seltzer and serve.
• Enjoy!