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Cocktail History
The Everything’s Coming Up Rosé is a batch cocktail that was created by Natasha David at Nitecap in New York City, New York. It combines a bouquet of lovely springtime floral flavors, including hibiscus and chamomile, with a base of dry rosé wine and a hit of sparkling wine to make a fairly low-ABV drink that practically begs to be sipped on a patio.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Rosé Wine: This is a wine made with red grapes. We used Chateau D’Esclans Whispering Angel Rosé because it’s light and airy with a fruity wine flavor. For a low-proof version of this drink, try Gruvi Non Alcoholic Rosé in place of the rosé wine.
Sparkling Wine: This is a carbonated wine made with white or red grapes. This recipe specifically calls for Prosecco, a sparkling white wine made in Italy, so we used Mionetto Prosecco DOC Treviso Brut because it has a crisp and refreshing flavor with notes of peach, apple, and honey. For a low-proof version of this drink, try Gruvi Non-Alcoholic Prosecco in place of the sparkling wine.
Lillet Rosé: This is an aromatized wine liqueur made in France with Grand Cru Bordeaux grapes, berries, grapefruit, orange blossoms, and water.
Hibiscus Tea: This is a tea made by infusing the calyces of the roselle flower. We used Buddha Teas Organic Hibiscus Tea.
Lemon Juice: This is the liquid juice of a lemon. We used freshly squeezed lemon juice.
Simple Syrup: This is a sweetener made with white sugar and water. We made ours at home using Alex’s stovetop recipe.
Aperol: This is an apéritif made in Italy with gentian root, rhubarb, cinchona, sugar, and alcohol. For a mocktail version of this drink, try Free Spirits Non-Alcoholic Aperitivo in place of the bitter liqueur.
Grapefruit Slices: This is a slice of grapefruit that has been cut into a half wheel shape.
Lemon Slices: This is a slice of lemon that has been cut into a half wheel shape.
Flowers: This is an edible flower that can be used as a garnish.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. We used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Chef’s Knife: This is used to cut larger fruits and vegetables into slices for the garnish. We used the OXO Good Grips 8-Inch Chef’s Knife.
Paring Knife: This is used to cut ingredients. We used the OXO Good Grips 3.5 Inch Paring Knife.
Juicer: This is used to juice citrus. We used the ALEEHAI Manual Fruit Juicer.
Tasting Notes
The Everything’s Coming Up Rosé features floral aromas of hibiscus and chamomile along with a hint of lemon, and it has a light-bodied taste of complex herbal and floral flavors that are balanced with citrus, all with a base of dry wine. The aftertaste then brings forward more of the floral qualities, leaving a slightly dry and bitter hibiscus tea flavor on the throat.
Our Opinion of This Cocktail Recipe: We both liked this one so much that we made it for our Easter get-together a few weeks ago, and even though we scaled up the recipe shared here, our punchbowl of the Everything’s Coming Up Rosé didn’t last past sunset.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Alex’s Take: ⭐⭐⭐⭐
“As far as a spring drink goes, you can’t go wrong with this one. The punch-style recipe is an herbal and floral bomb featuring a very bright pink color, a bunch of wine-based flavors, and a low enough ABV to enjoy over a few hours. I quite enjoyed it, and I think it would be right at home at any springtime family get-together when everybody still needs to drive home afterwards.”—
Kendall’s Take: ⭐⭐⭐⭐
“I honestly thought Alex might nix this recipe when I first added it to our calendar because it has so many ingredients. To my surprise, not only was he up for making it, but he also insisted on making the entire batch… Granted he thought the batch was much smaller than the pitcher it ended up making. I had no idea what to expect when tasting this drink, and it turned out to be delightfully refreshing, floral, and great for spring. You do have to work for it, but I would make this again for a garden party.”
Recipe
This cocktail recipe was adapted from an issue of Saveur magazine.
Chill rosé wine, sparkling wine, and hibiscus tea in a refrigerator for 20-30 minutes.
Add wine, hibiscus tea, Lillet Rosé, lemon juice, simple syrup, and Aperol to a pitcher.
Stir for 10-15 seconds.
Pour into six punch cups.
Top each with an ounce of sparkling wine.
Garnish each with grapefruit slice, lemon slice, and flowers.
Ingredients
Directions
Chill rosé wine, sparkling wine, and hibiscus tea in a refrigerator for 20-30 minutes.
Add wine, hibiscus tea, Lillet Rosé, lemon juice, simple syrup, and Aperol to a pitcher.
Stir for 10-15 seconds.
Pour into six punch cups.
Top each with an ounce of sparkling wine.
Garnish each with grapefruit slice, lemon slice, and flowers.
Make It a Mocktail: Use Gruvi Non Alcoholic Rosé in place of the rosé wine, Gruvi Non-Alcoholic Prosecco in place of the sparkling wine, and Free Spirits Non-Alcoholic Aperitivo in place of the bitter liqueur to try a low-proof version of this drink.
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More Spring Cocktails
If you like this spring-inspired cocktail recipe, here are a few others we’ve tried that you may enjoy:
Mountaintop Meadow: A vodka cocktail made with elderflower liqueur, simple syrup, lavender bitters, dry sparkling wine, a pineapple wedge, and mint
Final Say: A gin cocktail made with maraschino liqueur, crème de violette, lime juice, and a lime twist
The Parasol: A sparkling wine cocktail made with lemon juice, Lillet Blanc, elderflower liqueur, honey syrup, and a lemon twist
Golden Chrysanthemum: A brandy and sparkling wine cocktail made with pear liqueur, Suze, and a lemon twist
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