With Spring upon us everyone is looking forward to longer warm days, BBQs outside, get together’s with friends and of course, rosé.  So I’ve collaborated with 90+ Cellars and their gorgeous rosés to kick up your rosé game this Spring! I’m giving you 8 EASY rosé cocktails that will impress any house guest and make you look like Martha Stewart.  These cocktails are fun, pretty and refreshing!  Happy Rosé Spring!

Raspberry Watermelon Sparkling Sangria

1 to 2 cubes frozen watermelon
3 to 4 raspberries
Sparkling water, raspberry flavored
90+ Cellars Lot 132 Rosé
Fresh mint, for garnish

Put the watermelon and raspberries in the bottom of a chilled cocktail glass.  Fill halfway with rosé. Top with sparkling water {raspberry flavored}. Garnish with mint.

Recipe from Hey, EEP!

Rosé and Berries

2 oz of basil simple syrup
4oz fresh lime juice
90+ cellars Lot 33 Rosé
90+ Cellars Prosecco

Combine 2 oz of basil simple syrup and 4 oz fresh lime juice in a pitcher.  Stir.  Add one bottle of 90+ Cellars Lot 33 rosé.  Top it of with 1/4 bottle of 90+ Cellars Prosecco.  Fill the pitcher with ice and serve.

** Basil Simple Syrup

Combine 1 cup of water, 1 cup of sugar, and 1 cup of loosely packed basil leaves in small saucepan.  Bring to a boil, remove from heat, and then let sit for 30 minutes.  Strain into a container, and refrigerate.

Rosé Sangria

1 orange
1 lemon
strawberries
90+ Cellars 33 Rosé
mint

Muddle a slice of lemon and strawberries. Add some mint leaves.  Add ice. Add 5 oz of 90+ Cellars Lot 33 rosé.  Top off with Pelligrino water.  You can adjust fruit to your liking.

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Sprinkle Mimosa

Sprinkles
90+ Cellars Prosecco
90+ Cellars Lot 132 Rosé

Add some sprinkles to an ice tray and top with 90+ Cellars Lot 132 Rosé and freeze.  Add sprinkle rosé cubes to champagne glass and fill with 90+ Cellars Prosecco.

Floral Rosé Spritzer

Edible flowers
90+ Cellars Lot 132 Rosé
Seltzer

Fill an ice cube tray with water and sprinkle in edible flowers. Freeze.  Add frozen cubes to glass and pour 90+ Cellars Rosé over cubes.  Top with seltzer water.  You can usually find edible flowers in the produce section of the grocery store.  If not then use roses, sage, mint, and violets to bring this cocktail to life!

Recipe from The Knot

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Sparkling Rosé Granita

1 1/2 cups of water
1/2 cup sugar
90+ Cellars 33 Rosé
90+ Cellars Prosecco

This is a fun cocktail to serve on a hot summer day! In saucepan bring water to a boil and pour in sugar.  Stir until sugar dissolves. Let cool completely and pour into freezer tray.  Freeze until ice crystals form [about 2 hours}.  Scrape sides and  bottom of pan with a fork to break up ice crystals and freeze for another 6-8 hours.  Scoop into small coups.  Top with 90+ Cellars Rosé and 90+ cellars Prosecco.

Moderated from The Knot

Rosé Cobbler

1 lemon wedge
1 lime wedge
1 orange wedge
3/4 oz peach liqueur
2 oz 90+ Cellars Lot 33 Rosé

Combine ingredients in a shaker.  Muddle, add ice, and strain in chilled glass.  Add crushed ice, and garnish with seasonal berries and herbs!

Watermelon Rosé Margaritas

coarse salt for the rim
2 oz silver tequila
1 1/2 oz grand marnier
1 oz fresh lime juice
2 oz watermelon rosé syrup
2 oz watermelon juice
2 oz 90+ Cellars Lot 132 Rosé
frozen peaches
lime wedges for garnish

Watermelon rosé syrup

1/2 cup rosé wine
1/2 cup fresh watermelon juice
1 1/4 cups sugar

To make watermelon juice place fresh watermelon cubes in a blender and blend until pureed.  Strain the liquid through a fine mesh strainer into a cup.  Place salt on a plate.  Rim a glass with a lime wedge and dip in salt to coat.  Fill glass with crushed ice. In a cocktail shaker with ice add tequila, grand marnier, lime juice, syrup and watermelon juice.  Shake for 30 seconds.  Pour mixture into the glass, then top it off with the rosé wine.  Add a few lime wedges and frozen peaches to garnish.

**Watermelon Syrup**

Combine the rosé, juice and sugar in a saucepan over medium heat.  Bring to a boil while whisking constantly until the sugar dissolves.  Turn off the heat and let the mixture cool to room temperature.

Recipe from How Sweet Eats

**This post was done in collaboration with 90+ Cellars, as always all thoughts and opinions are my own.