Drink to any fabulous occasion with delicious cocktails made from these top tipples of the moment.
Watermelon peach frosé
Serves 6 | Prep 10 minutes, plus overnight freezing.
Equipment
- Tray
- Blender
- Champagne coupes or margarita glasses
Ingredients
- 750g chopped seedless watermelon
- 2 peaches, stones removed, roughly chopped
- 750ml bottle rosé
- 1 tsp rosewater
- 2-3 passionfruit, to serve (optional)
Steps
- Arrange watermelon and peaches on a tray. Freeze overnight.
- Place frozen fruit in a blender with rosé and rosewater. Blend until smooth.
- Divide between glasses. Serve with passionfruit on top, if desired.
Left to right: Watermelon frosé, Rosé sangria and Raspberry frosé
Rosé sangria
Serves 7 | Prep 10 minutes, plus chilling.
Equipment
- Large jug
- Tumbler glasses
Ingredients
- 750ml bottle rosé, chilled
- ¼ cup brandy
- 2 Tbsp caster sugar
- 2 x 125g punnets raspberries
- 250g punnet strawberries, quartered (or halved if small)
- 2 cups soda water, chilled
- 2 Tbsp lemon juice
Steps
- Combine rosé, brandy and sugar in a large jug. Stir until sugar dissolves. Add fruit. Chill for 1 hour.
- Add soda water and lemon juice to jug and serve in tumblers.
Raspberry frosé
Serves 6 | Prep 20 minutes, plus 4 hours’ freezing time.
Equipment
- Large jug
- Large ziplock bags
- Rolling pin
- Blender
- Champagne coupes
Ingredients
- 750ml bottle rosé
- ¼ cup caster sugar
- ¼ cup water
- 200ml coconut water
- 1 cup frozen raspberries, plus a few fresh raspberries to decorate
- 2 Tbsp lemon juice
Steps
- Add rosé, sugar and water to a large jug and stir to combine. Divide between two large ziplock bags. Squeeze out air, seal tightly, freeze for 4 hours.
- Pound ziplock bags lightly with a rolling pin to roughly break up frozen mixture. Transfer to a blender and pulse with coconut water, frozen raspberries and lemon juice until smooth.
- Serve in Champagne coupes topped with fresh raspberries.
Left to right: Pimms rosé and Rosé margarita
Pimms rosé
Serves 8 | Prep 5 minutes.
Equipment
- Large jug
- Highball glasses
Ingredients
- 1 litre ginger ale
- 750ml bottle rosé
- 1 cup Pimms
- 250g strawberries, sliced
- Ice cubes, sliced orange, cucumber ribbons, mint sprigs, to serve
Steps
- Stir main ingredients in a large jug.
- Add ice. Serve with orange, cucumber and mint.
Rosé margarita
Serves 4 | Prep 20 minutes.
Equipment
- Martini or cocktail glasses
- Saucer
- Tray
- Blender
Ingredients
- 1 lime, quartered
- Salt flakes
- 2 cups ice cubes
- 2 cups dry rosé
- ¹/₃ cup tequila
- ¹/₂ cup lime juice
- Thinly sliced lime, to serve
Steps
- Rub the rims of your glasses with the lime. Invert glasses onto a saucer of salt
to coat the rims. Place glasses upright on a tray and freeze for 15 minutes. - Combine ice, rosé, tequila and lime juice in a blender. Blend until combined.
- Divide the mixture between chilled glasses. Serve with a thinly sliced round of lime on the side of each glass.
For more delicious cocktail recipes, pick up an issue of Simply You’s 20th anniversary issue today.
