Shop Product: Summer Water Rose, 750ML
Pomegranate Rosé Paloma
Ingredients:
- ¾ oz pomegranate juice
- 3 oz premium grapefruit soda
- 4 oz sparkling rosé
Instructions:
- Fill a wine glass with ice. Pour the ingredients over the ice and stir gently to combine.
- Garnish with grapefruit and a fresh herb like mint or rosemary.
Sparkling Rose Margarita
Ingredients:
- 10 ounces strawberry-basil-infused blanco tequila*
- 5 ounces lime juice, freshly squeezed
- 4 ounces agave syrup
- 1 (750 mL) bottle sparkling rosé
- Garnish: 1 cup strawberries, sliced
- Garnish: lime wheels
- Garnish: rose salt**
Instructions:
- In a punch bowl, combine the tequila, lime juice and agave syrup.
- Add cubed ice, and stir with a ladle to mix.
- Top with the sparkling rosé.
- Garnish punch with 1 cup sliced strawberries and lime wheels from 2 limes.
- Rim punch glasses with rose salt before serving (optional).
*Strawberry-basil-infused blanco tequila: In a glass jar, combine 1/2 cup sliced strawberries and 1/2 cup fresh basil leaves with 1 750 milliliter bottle of blanco tequila. Seal the jar tightly and let sit, unrefrigerated, for 3 to 5 days. Shake daily. Strain out the solids, and rebottle the infused tequila.
**Rose salt: Add 1/4 cup sea salt and 1 tablespoon dried rose buds to a mortar and pestle, and gently grind. Place on a small plate to use for rimming the glasses.
Provence Cooler
Ingredients:
- 3/4 ounce vodka
- 3 ounces rosé
- 1/2 ounce lemon juice, freshly squeezed
- 1/2 ounce simple syrup
- 1 blackberry
- 2 basil leaves
- Garnish: basil leaf
- Garnish: blackberry
Instructions:
- Add the vodka, lemon juice and simple syrup into a shaker.
- Add the blackberry and muddle.
- Add the basil leaves and ice and shake vigorously until well-chilled.
- Add the rosé to the shaker, then strain over fresh ice into a Collins glass.
- Garnish with a basil leaf and skewered blackberry.
