Off the Menu

4 Fancy Ways to Drink Rosé

Turn your favorite summer wine into your favorite summer cocktail.

By: Emily Ramshaw
Photography: Renée Rodenkirchen

As much as denim cut-offs and beach days are a part of summer, so too is rosé. We’ve been dipping into it bi-weekly (or more) regularly since long before Memorial Day. While rosé in it’s purest form (out of a wine glass, or, alternatively, a plastic, park-proof cup) will never get old, we’ll welcome any chance we have to mix it into cocktail form—plus, it makes us feel a little special to order something other than the glass of wine that 25 other people in the bar are already drinking. So we asked some of our favorite watering holes about how they put a fresh spin on our old faithful. The best part? These recipes take only one minute more of stirring than pouring the rosé directly into your mouth.

 

Vice Versa

Dear Irving, NYC

0.75 oz. Grapefruit Juice
0.5 oz. Pamplemousse (AKA Grapefruit) Liqueur
0.5 oz. Luxardo Bitters
1 oz. Dorothy Parker Gin
Rosé Cava

1. Add all ingredients except for cava in a shaker with ice.
2. Shake and strain into a glass.
3. Top with rosé cava.

 


 

Blood Orange Piscine

Navy Beach, Montauk

0.5 oz. Vodka
1 oz. Rosé
2-3 Slices Blood Orange
2-3 Mint Leaves
Soda

1. Shake the vodka, blood orange, mint, and ice in a shaker.
2. Serve in a highball glass.
3. Top with rosé and a splash of soda.

 

Doing it to Death

Everson Royce Bar, Los Angeles

1 oz. Ruby Red Grapefruit Juice
0.25 oz. Agave Syrup
3 Dashes Meyer Lemon Bitters
1 Peeled and Quartered Pink Guava
2 oz. Rittenhouse Rye
2 Fingers Sparkling rRosé
Sprig of Mint

1. In a shaker tin muddle peeled and quartered pink guava with three hard dashes of meyer lemon bitters.
2 Add fresh-squeezed ruby red grapefruit juice, agave syrup, and Rittenhouse Rye to the shaker and fill with ice.
3. Give it a hard shake.
4. Double strain into a goblet filled 3/4 with crushed ice.
5. Float two fingers of sparkling rosé and garnish with a mint sprig and guava wheel.


 

Strawberry Letter

The Bennett, NYC

0.5 oz. Strawberry Shrub (recipe below)
1 oz. Aperol
3 oz. Rosè Wine (we use Les Violettes Côte du Rhone)
1 oz. seltzer
1 Strawberry

1. Pour ingredients over ice in a wine glass.
2. Stir and garnish with four strawberry slices.

Strawberry shrub:
Let 10 strawberries (washed and hulled) sit in 2 cups of sugar overnight. Add 2 cups of raspberry vinegar and stir. Bring the mixture to a boil, then immediately remove from heat. Once cool, strain out strawberries and store leftover shrub in a clean, closed container.

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