Cocktail & Other Recipes By Spirit Other Cocktails

Rosé Cobbler

red-hued Rosé Cobbler cocktail in a stemmed glass, topped with berries, mint and powdered sugar

Naren Young

Rosé is warm weather’s favorite wine, and each summer glasses are filled with still and sparkling rosés bursting with fresh florals, juicy red berries and crisp minerality. Cobblers are another refreshing go-to when temperatures heat up. This cocktail template is defined by drinks that feature any spirit or wine with sugar, seasonal fruit and often an herb, then shaken and served over crushed ice. Sometimes fate (or a bartender) conspires to put the two together in concoctions like the Rosé Cobbler, a refreshing cocktail by bartending veteran Naren Young.

The Rosé Cobbler calls for rosato vermouth, Aperol, strawberry puree, rhubarb shrub, lemon juice and rhubarb bitters. So, it’s not exactly rosé wine, but rosato vermouth is made from a blend of white and red wines, which result in the liquid’s pink color. This particular version, made by Italy’s Martini & Rossi, is flavored with Sri Lankan cinnamon and Madagascan cloves for a spiced and floral flavor. Aperol, a low-alcohol aperitif with flavors of orange, gentian, rhubarb and cinchona, lends a subtle bitterness and its trademark bright red-orange color, while strawberry puree provides a fruity sweetness.

This recipe requires one DIY ingredient, rhubarb shrub, which you can quickly make at home by combining chopped rhubarb with sugar, raspberry vinegar, coriander seeds and pink peppercorns. Lemon juice and rhubarb bitters bring additional balance and complexity.

Once your drink is shaken, strained and garnished, go ahead and throw a straw in your glass. It will help you access the delicious liquid lurking between the crushed ice, and the classic Sherry Cobbler is likely what popularized straws in the first place.


  • 1 1/2 ounces Martini & Rossi rosato vermouth

  • 1/2 ounce Aperol

  • 1/2 ounce strawberry puree

  • 1/4 ounce rhubarb shrub*

  • 1 teaspoon lemon juice, freshly squeezed

  • 5 dashes rhubarb bitters

  • Garnish: mint sprig

  • Garnish: mixed berries

  • Garnish: powdered sugar


  1. Add the rosato vermouth, Aperol, strawberry puree, rhubarb shrub, lemon juice and rhubarb bitters to a shaker with ice and shake until well-chilled.

  2. Strain into a stemmed cobbler glass filled with crushed ice.

  3. Garnish with a mint sprig, mixed berries and powdered sugar.

*Rhubarb shrub: In a saucepan over medium heat, toast 2 tablespoons coriander seeds and 3 tablespoons pink peppercorns for a minute or two. Add 4 cups granulated sugar, 1 quart raspberry vinegar and 4 cups chopped rhubarb and cook just until the mixture begins to bubble. (The sugar will dissolve and the rhubarb will begin to break down.) Remove from the heat and allow to cool completely. Strain through a sieve, pressing the rhubarb to extract as much liquid as possible. Store in a sealed container in the refrigerator.