Culture

5 pink cocktails perfect for your next celebration

Article by Simply You

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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

  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.

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

  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.

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

  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.

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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

  1. Stir main ingredients in a large jug.
  2. 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

  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

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