11 Rosé Cocktails To Make This Bank Holiday Weekend
Photography: FUNKIDORY COCKTAILS
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11 Rosé Cocktails To Make This Bank Holiday Weekend

On a sunny bank holiday, there’s little better than rosé with friends. This weekend, why not take things up a notch with a rosé-based cocktail? From a celebratory punch to a Mirabeau margarita, here are 11 easy yet impressive drinks to try.
Photography: FUNKIDORY COCKTAILS

Rosé & Strawberry Spritz: Agostino Schiavo & Danilo Cortellini

Serves
1
Total Time
5 Minutes
Ingredients
75ml of prosecco DOC rosé, brut
25ml of vodka
15ml of rose/elderflower cordial
1 tsp of brown sugar
4 strawberries
Rose petals to garnish
Ice cubes
Method
Step 1

First, add the chopped strawberries, the lime juice and the sugar to a prosecco glass and stir well to dissolve the sugar and break down the strawberries.

Step 2

Next add the vodka and cordial and fill the glass with ice cubes.

Step 3

Now add half of the prosecco and stir to mix everything well.

Step 4

Add the final top up of prosecco rosé and garnish with a couple of rose petals.

Rosa: The Emissary

Serves
1
Total Time
5 Minutes
Ingredients
50ml of elderflower cordial
50ml of soda water
200ml of The Emissary DOC rosé prosecco
4 mint leaves
1 lemon
Method
Step 1

Mix the ingredients in a glass and garnish with mint leaves and a lemon.

Mirabeau Margarita: Mirabeau

Serves
1
Total Time
5 Minutes
Ingredients
3 parts Mirabeau dry gin
2 parts Cointreau
1 part freshly squeezed blood orange juice
½ part freshly squeezed lime juice
Method
Step 1

Shake everything together with ice and pour into a salt-rimmed old fashioned glass filled with ice.

Step 2

Garnish with a slice of dried blood orange.

Mirabeau Gimlet

Serves
1
Total Time
5 Minutes
Ingredients
50ml of Mirabeau Dry Gin (25ml for a lighter serve)
50ml of fresh kaffir lime (normal limes work too) and lemon juice
25ml of sugar syrup
Ice cubes
Lime rind, to garnish
Method
Step 1

The key to a refreshing gimlet cocktail is the combination of fresh lime and citrus served ice cold.

Step 2

Add a generous handful of ice cubes to a shaker and combine the ingredients.

Step 3

Shake and strain over your martini glass.

Step 4

For that bar-chic garnish carefully peel the rind around the width of the lime and roll once to create a glass-ready twirl.

Step 5

For that ice-cool serve, pop your martini glass in the freezer 1-2 hours before serving.

Step 6

For an aromatic boost, add a touch of the kaffir lime rind to your sugar syrup, heat through and re-cool.

La Folie, Apricot & Lavender Cocktail

Serves
8
Total Time
20 Minutes
Ingredients
1 bottle of La Folie sparkling rosé
250ml of fresh apricot juice
200ml of lavender syrup
8 fresh lavender sprigs
For the lavender syrup
6 buds of fresh lavender
½ cup of caster sugar
1 cup of water
Method
Step 1

For the syrup, put the sugar and water in a saucepan.

Step 2

Rip the flowers off the bud and add them to the saucepan.

Step 3

Cook the mixture until the texture thickens a bit and then sieve it into a glass jug and set aside to cool.

Step 4

Place one lavender bud into each glass, with 3 tbsp of apricot juice and 2 tbsp of the lavender syrup.

Step 5

Top up the glass up with chilled La Folie and stir very gently. Serve.

Frosé Paloma: Sergio Leanza, Funkidory

Serves
1
Total Time
3 Minutes
Ingredients
35ml of 100% agave blanco tequila
35ml of rosé wine
30ml of pink grapefruit cordial (either shop bought or homemade by reducing fresh juice 1:1 with white sugar until well dissolved)
8-9 ice cubes
Method
Step 1

Simply blend together and serve.

New Press Rosé: Mel Brown, The Laundry

Serves
1
Total Time
5 Minutes
Ingredients
Bottle of New Press rosé (or any rosé will do)
1 can of tonic or lemonade
1 glass of ice cubes
1 handful of sliced oranges
1 handful of mixed berries
Method
Step 1

Place all your berries in the bottom of the glass and give it a good mash.

Step 2

Pour the rosé until your glass is ¾ full.

Step 3

Top up with a little splash of tonic or lemonade and mix again.

Step 4

Top with your desired berries and serve.

Shrinking Violet: The Cocktail Society

Serves
1
Total Time
5 Minutes
Ingredients
50ml of Mirabeau Etoile
20ml of lavender syrup
10ml of violet syrup
10ml of lemon juice
Ice cubes
Method
Step 1

Add the lavender syrup, violet syrup, and lemon juice to a boston shaker, add ice and shake for 30 seconds.

Step 2

Use a hawthorn strainer to strain the mix into a rocks glass filled with cubed ice.

Step 3

Top with the Mirabeau Etoile Rosé and garnish with lavender sprig.

Provence Spritz: The Cocktail Society

Serves
1
Total Time
5 Minutes
Ingredients
50ml of Mirabeau pure rosé
20ml of cardamon syrup
50ml of pink grapefruit juice
10ml of hibiscus & grapefruit infusion
3 dashes of grapefruit bitters
Method
Step 1

Add all ingredients into a Boston shaker along with ice and shake well.

Step 2

Then proceed to strain the mix into a wine glass filled with cubed ice, and garnish with a grapefruit slice.

Rosé Tinted Glasses: Bloom

Serves
1
Total Time
5 Minutes
Ingredients
50ml of Bloom raspberry & rose gin
25ml of rose syrup
150ml of rosé wine
Premium tonic
Frozen raspberries and fresh mint
Method
Step 1

Add the first three ingredients into a short glass with ice.

Step 2

Top with plain tonic.

Step 3

Garnish with frozen raspberries and fresh mint.

Visit BloomGin.com

Rosé Punch: SodaStream

Serves
30
Total Time
5 Minutes
Ingredients
25 litres of sparkling water
750ml of rosé wine
560ml of prosecco
2/3 cup of Soda Press Co. Old Fashioned Pink Lemonade syrup
1 fresh lime, sliced finely
1 fresh lemon, finely sliced
1 small pink grapefruit, sliced finely and quartered
25g of fresh edible flowers (optional)
10 fresh basil leaves
Method
Step 1

In a large punch bowl gently pour the sparkling water, rosé wine, prosecco and lemonade syrup in and stir to combine gently.

Step 2

To serve, top with small slices of fresh lime, lemon, pink grapefruit, edible flowers and fresh basil leaves.

Step 3

This punch is also great with fresh berries, peaches and nectarines.

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