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5 Rosé Cocktails for Summer

It’s rosé season! I’m a fan of frosé, but there are so many more rosé cocktails to enjoy this summer! Here is a collection of the rosé cocktails I’m mixing up these days, including my very favorite, and incredibly easy, Rosé Paloma. This recipe is as casual as they come, simply combing equal parts wine and grapefruit soda (my favorite by far is Q Mixers, available at most grocery stores) and a squeeze of lime. Go boozier by adding an ounce of tequila or mezcal!

Next up is a rosé Aperol Spritz with a twist. This upgraded spritz features sparkling rosé instead of Prosecco, and a splash of Heath-Ade Kombucha’s Bubbly Rose Kombucha. I love this pretty, pink, floral kombucha, but feel free to substitute another kombucha if you can’t find it. Some great alternative flavors are lavender or hibiscus. If you’re a fan of sparkling rosé, you’ll enjoy my next cocktail, a Rosé Summer Punch, made with cognac, lemon oleo, a unique elderberry and lavender flavored spirit, and muddled strawberries. The last two cocktails are simple Collins-style drinks combining rosé wine and rosé wine aperitif with lemon juice and flavored syrups, and made tall with the addition of club soda or plain old water (you gotta stay hydrated, afterall!)

Rosé Paloma


  • Dry rosé wine (approximately 4 oz)

  • Q Mixers Grapefruit Soda (approximately 4 oz)

  • 1/2 a lime’s juice (approximately 1/2 oz)


Combine equal parts rosé and grapefruit soda in a wine glass filled with ice. Add a squeeze of lime juice and stir gently to combine. Garnish with an edible flower, if desired.

Rosé Kombucha Aperol Spritz


  • 1.5 oz Aperol

  • 1.5 oz Health-Ade Kombucha Bubbly Rosé (you can substitute any kombucha you like!)

  • 3 oz sparkling rosé

Instructions: Build in a wine glass over ice. Stir gently and garnish with an orange slice.

Rosé Summer Punch


  • 1 oz cognac

  • 1 oz lemon juice

  • .5 oz lemon oleo saccharum*

  • .5 oz 607 Elderberry Lavender Flavored Spirit (if you can’t find it near you, you can substitute a floral syrup like lavender, or a liqueur such as St Germain.)

  • 2 strawberries

  • 3 oz sparkling rosé

Instructions: Muddle strawberries in a cocktail shaker. Add the first four ingredients and ice and shake until chilled. Fine strain into a goblet filled with ice and top with sparkling rosé. Garnish with a strawberry.

*Lemon Oleo Saccharum: Oleo saccharum is made by tossing citrus peels and sugar. The sugar coating the peels draws out the oils, turning the mixture into a syrup-like liquid with an incredible citrus flavor. You can eyeball it (my current method), or be precise by measuring (by weight) equal parts fresh, washed, organic lemon peels, white sugar, and water. Toss the lemon peels and sugar together, coating the peels, cover, and let sit at room temperature for about an hour. Once all of the sugar has dissolved, add the water and stir, then strain out the peels. Store leftovers in a jar in the fridge for up to two weeks.

Rosé Hibiscus Collins



Shake first three ingredients with ice until chilled. Strain into a wine glass filled with ice and top with club soda. Stir gently and garnish with a hibiscus, if desired. You can get hibiscus blossoms from Gourmet Sweet Botanicals.

Rosé Strawberry Lemonade


  • 4 oz dry rosé wine

  • 1 oz lemon juice

  • 1 oz strawberry syrup

  • Water, or club soda

Instructions: Build in a wine glass over ice. Top with water or club soda, depending on if you prefer sparkling or still lemonade. Garnish with strawberries and mint. Wine glass from Fferrone Design.


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