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How to take your summer rosé to the next level
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How to take your summer rosé to the next level

There’s no question about it – summer is undeniably the season of rosé. Whether you like it sweet or a little more on the drier side, let us show you how you can take your favourite pink drink to the next level. From refreshing cocktails to a fancy way to serve it, we’ve got all the rosé tips and tricks you’ll need this summer.

Berry good garnishes

You might not think that wine needs a garnish, but the right garnish can bring out flavours and elevate the drink, especially in summer!

Considering many rosés have a red berry undertone, you can enhance those notes with the right garnish. Strawberries and raspberries will be right at home in your glass, and not only taste great, but will look the part and add more pink to the party.

Frosé ice lollies

Get your summer cocktail game going with this icy summer treat that takes frosé to the next level. If you’re hosting a summer get-together, this will make a great treat for rosé romantics.

Ingredients:

750mL Fifth Leg Rosé
1 ½ tablespoons caster sugar
1 punnet strawberries, thinly sliced
Popsicle sticks

Method:

Pour half the rosé and the sugar into a jug and stir until completely dissolved. Add remaining rosé and stir. While it settles, divide half the strawberries among nine 80mL popsicle moulds. Pour in rosé mixture to fill each mould to about half full. Place in the freezer until partially frozen.

Insert a paddle-pop stick into the centre of each mould. Add the remaining strawberries and divide remaining rosé mixture among moulds. Place in the freezer until completely frozen.

Rosé sangria

The warm weather is well and truly the friend of rosé, so you might want to replace the core of some classic cocktails with the pink stuff. Sangria is the king of wine-based cocktails, so let’s usurp the red and turn rosé into royalty.

Ingredients:

750mL Squealing Pig Rosé
500mL lemonade
60mL Cointreau
125g raspberries
100g strawberries, sliced
2 tablespoons caster sugar
1 orange, sliced
1 cinnamon stick

Method:

Combine the fruit, cinnamon, Cointreau and sugar in a large jug. Cover and place in the fridge for 30 minutes to develop flavours. Discard the cinnamon stick then add your rosé and lemonade. Pour into glasses filled with ice and enjoy!

Rosé and red grapefruit jelly

Shake things up (or wobble them up) with this dessert that places rosé in the starring role. Serve after a barbecue and surprise your guests with this excellent summer pudding.

Ingredients:

400mL fresh ruby red grapefruit juice
500mL Yellowglen Sunset Spritz Rosé
2 tablespoons gelatine powder
3 ruby red grapefruits, segmented

Method:

Heat the juice over medium heat until it comes to a simmer. Remove from heat and add the sparkling rosé. Place gelatine in a heatproof jug and add 125mL of the mixture. Use a fork to whisk until gelatine dissolves. Combine both mixtures and stir. Divide the grapefruit segments among six serving glasses and fill each glass with the mix. Place in the fridge until set.