11 Rosé Cocktails To Make This Bank Holiday Weekend

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.

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

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

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

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

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

Garnish with a slice of dried blood orange.

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

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

Shake and strain over your martini glass.

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

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

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

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

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

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

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

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

Simply blend together and serve.

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

Pour the rosé until your glass is ¾ full.

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

Top with your desired berries and serve.

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

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

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

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

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

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

Top with plain tonic.

Garnish with frozen raspberries and fresh mint.

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

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

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