I hear that spring weather is in full swing in many places around the country, but it’s been pretty iffy here in NYC. I’ve resolved to not let that bother me and have officially decided to shift into spring mode, weather be damned. One of my favorite seasonal shifts is from sipping red wine to enjoying a glass of chilled rosé. And to make those first few glasses celebratory, I’ll be mixing up these rosé wine cocktail recipes.
So, cheers. It’s finally time to pull out that yes way, rosé t-shirt. No jacket required.
Top: Strawberry Peach Rosé Sangria at What’s Gaby Cooking | Rose Petal Sangria at Feasting at Home
Related: 10 of the best essential wine accessories to keep your vino fresh, cool, and portable.
This Rosé Lemonade at Dessert for Two is so simple, it’s genius. The proportions in this recipe are just right for a refreshing early evening sip on the porch or stoop, though you can easily decrease the amount of wine you pour for the afternoon—or increase it for evening.
If you’re looking to charge your wine with booze, you’ll love this Rosé Wine Cocktail at Perpetually Hungry. Made with a splash of gin and easy mixers, this is the perfect party drink to take you from spring into summer, and even early fall. It’s that good.
Edible flowers are just about the loveliest way to add subtle flavor, a gorgeous look, and absolute charm to any drink and this Rose Petal Sangria at Feasting at Home is no exception. Plus, rosé and elderflower liqueur? I’m sold.
Related: Spring cocktails and mocktails with flower power.
I love making sangria with red wine in the winter, white wine in the summer and, of course, rosé wine in spring. If you’re lucky enough to live where strawberries and peaches have started showing up, you have to try this Strawberry Peach Rosé Sangria at What’s Gaby Cooking. I cannot wait to give it a go and, having spied good looking plums at the market, I may even try subbing plums for peaches in the meantime. Because, seriously, how can I wait for this?!
Thanks for the feature! I’m now craving rose!
Buy a bottle: It’s on! (And, of course. Thanks for a great recipe.)