There's no better signal that summer has arrived than the sight of pale pink wine being poured into your glass. Yes, rosé has taken over—and when The Fat Jew even has his own on the market, you know it's frighteningly close to jumping the shark, at least among bros. And with rosé's rise in popularity comes rosé-based cocktails. These 10 refreshing cocktails from bartenders across the country will help you usher in summer.
A play on the classic Tom Collins, this cocktail is named for a restaurant regular and good friend of The Bristol's general manager and wine director, Charles Ford. Conceived by head bartender Dave Willhite, it combines AIX rosé with Hayman's Old Tom gin, a bit of simple syrup and lemon juice, topped with Fever-Tree soda water for a refreshing warm-weather drink.
You might think only a crazy person would combine rye whiskey and sparkling rosé (and they might just be), but the Parade Route proves it can be done—and taste delicious. Conceived in tandem by Faith & Flower's head bartender, Darwin Pornel, and Bombet Hospitality Group's director of bar programs, Ryan Wainwright, this cocktail marries sparkling rosé with Rittenhouse rye, Peychaud's bitters and lemon juice. The effervescence from the rosé's bubbles adds a lightness to the rye for a clean, crisp finish.
When you have a winery up the road in Napa, why not make cocktails using what you produce? Ca' Momi takes its lightly sparkling Ca' Rosa sparkling rosé, which is made in the traditional Charmat method (like prosecco) and mixes it with Alessio Vermouth di Torino, Agricanto raboso cherry liqueur, Vecchio Amaro del Capo and Cedrata J. Gasco imported Italian soda for a balanced dry-meets-refreshing drink served over ice in a rocks glass with a lemon twist.
Proof + Pantry co-founder Michael Martensen puts a twist on the classic Cobbler, traditionally made with sherry, and adds in rosé, which offers hints of bright red fruit and balances the sherry's dryness. Simply syrup, lemon and lime add a touch of sweet and citrus. "The color and presentation of the Cobbler is so appealing to guests on a nice spring day," says Martensen. But we think you can drink this all summer long.
At Casa Nonna, beverage director Jonah Dill-D’Ascoli has created a refreshing cocktail named for some guy named Harvey who apparently just got a new house (we're sure there's a story there). The drink, served in a wine glass and garnished with fresh mint, takes sparkling rosé lambrusco and mixes it up with Galliano, Grey Goose vodka, orange liqueur, fresh strawberries and orange bitters.
Despite the name, the Rose Bowl is served up in a Martini glass, not a bowl. Vince Young, the former NFL quarterback who dominated at the Rose Bowl when he played for the University of Texas (and also owns the restaurant) inspired bartender Zach Webb to create this drink. The drink combines Martin Miller's gin, rosé cava and Texas grapefruit juice and is garnished with rose petals.
This urban winery doesn't have a full bar and therefore can't serve beer or cocktails, but it offers patrons an alternative to just wine. Enter the Rosé Slushie. Winemaker Ben Parsons blends his Texas Cinsault rosé with simple syrup before adding in ice and other flavors like pineapple or cherry. The drink is topped with wine and served in a wine glass with a colorful straw for a bit of whimsy. You can enjoy slushies at the winery's patio, too.
At Dockside, an East Coast–style seafood restaurant set within chef Brooke Williamson's multiconcept space, Playa Provisions, head bartender Jake Larowe puts his twist on the French 75 with the Rosé the Riveter, which might also be the cutest name ever for a cocktail. He uses sparkling rosé as the base and adds in gin, lemon juice and rosemary syrup. The drink is served in a stemless flute with a sprig of rosemary and a lemon peel.
Cantine bar manager Adrian Braun takes the low-ABV Italian cocktail, The Teresa, and turns it into the Mesmer by combining bitter Cappelletti Aperitivo, crème de cassis, gin and citrus and topping it with sparkling rosé. It offers a deep red color with an explosion of berries rounded out by light bubbles from the rosé.
Evan Charest, the mixologist for Ray's and Stark Bar set inside LACMA, was inspired by the Degas painting of the same name to create this cocktail, which combines rosé, rum, fresh strawberry and basil, resulting in a balanced sparkling, sweet and tart drink perfect for a summer day.
Salsera operations manager Emerson Macias adds his own personal spin on the traditional Argentinean Razzisima by using San Pellegrino Aranciata Rossa with the rosé, gin, fresh raspberries and simple syrup. The addition of the blood orange soda versus conventional orange juice adds a deeper, more diverse taste.
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