5 pink cocktails perfect for your next celebration

Article by Simply You


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.


  • Tray
  • Blender
  • Champagne coupes or margarita glasses


  • 750g chopped seedless watermelon
  • 2 peaches, stones removed, roughly chopped
  • 750ml bottle rosé
  • 1 tsp rosewater
  • 2-3 passionfruit, to serve (optional)


  1. Arrange watermelon and peaches on a tray. Freeze overnight.
  2. Place frozen fruit in a blender with rosé and rosewater. Blend until smooth.
  3. Divide between glasses. Serve with passionfruit on top, if desired.

cocktail-simply-you-2-1000x1000Left to right: Watermelon frosé, Rosé sangria and Raspberry frosé

Rosé sangria

Serves 7 | Prep 10 minutes, plus chilling.


  • Large jug
  • Tumbler glasses


  • 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


  1. Combine rosé, brandy and sugar in a large jug. Stir until sugar dissolves. Add fruit. Chill for 1 hour.
  2. Add soda water and lemon juice to jug and serve in tumblers.

Raspberry frosé

Serves 6 | Prep 20 minutes, plus 4 hours’ freezing time.


  • Large jug
  • Large ziplock bags
  • Rolling pin
  • Blender
  • Champagne coupes


  • 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


  1. 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.
  2. 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.
  3. Serve in Champagne coupes topped with fresh raspberries.


Left to right: Pimms rosé and Rosé margarita

Pimms rosé

Serves 8 | Prep 5 minutes.


  • Large jug
  • Highball glasses


  • 1 litre ginger ale
  • 750ml bottle rosé
  • 1 cup Pimms
  • 250g strawberries, sliced
  • Ice cubes, sliced orange, cucumber ribbons, mint sprigs, to serve


  1. Stir main ingredients in a large jug.
  2. Add ice. Serve with orange, cucumber and mint.

Rosé margarita

Serves 4 | Prep 20 minutes.


  • Martini or cocktail glasses
  • Saucer
  • Tray
  • Blender


  • 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


  1. 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.
  2. Combine ice, rosé, tequila and lime juice in a blender. Blend until combined.
  3. 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.

Photography: Bauer Media