Celebrate International Rosé Day

Three Delicious Rosé Cocktail Recipes

RIEDEL Superleggero Coupe / Cocktail / Moscato with a rose sorbet cocktail in it and flowers in the background

A day for a real all-rounder! Solo as an aperitif, as a sunset tipple for moments of indulgence or as an accompaniment to a meal - a good rosé is almost unbeatable in its diversity. We have prepared two simple yet elegant ideas to enjoy this pretty beverage!

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Frosé

Ingredients (makes 5):

  • 750ml bottle of dry rosé
  • 125 g raspberries
  • 100 ml / 3.4 oz water
  • 100 g sugar
  • 1 lemon, juiced

PREPARATION:

Decant the rosé into a larger container and place it in the freezer and allow it to freeze, preferably overnight.

Wash the raspberries and place them in a pot. Add the sugar and water, and boil them down to a syrup. Allow to cool.

Place the frozen rosé with the juice of the lemon and the raspberry syrup into a kitchen blender and puree finely. Serve in the elegant RIEDEL Veritas Coupe/Cocktail, garnished with a frozen raspberry.

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Rosé Spritzer

Ingredients (makes 1):

  • 2 slices of green cucumber
  • 1 slice of lemon
  • 2 strawberries
  • 20 ml / 0.67 oz St. Germain elderflower liqueur
  • 125 ml / 4.2 oz dry rosé
  • Soda or mineral water to top up

PREPARATION:

Wash the cucumber, lemon and strawberries. Cut the cucumber and lemon into thin slices and halve the strawberries. 

Pour the St. Germain and rosé into a RIEDEL Tumbler Collection Optical O Long Drink Glass. Add the cucumber slices, lemon slices and 4 halves of strawberry and fill up with soda.

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Rosé Margarita Popsicles

Ingredients (makes 8):

  • 1 cup white sugar
  • 240 ml / 8 oz rosé wine
  • 60 ml / 2 oz tequila
  • 60 ml / 2 oz fresh lime juice
  • Fresh raspberries & blueberries

PREPARATION:

Stir the sugar and rosé in a small saucepan over low heat until the sugar dissolves. Increase heat to high. Cook, without stirring, for 3 minutes or until the syrup thickens slightly. Set aside to cool completely.

Combine the tequila, lime juice, and rosé sugar syrup. Pour the mixture into popsicle moulds, leaving a little room at the top. Divide the remaining raspberries & blueberries into each popsicle mould, insert popsicle sticks and freeze for at least 8 hours.

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