Everything’s Coming Up Rosè

This post contains affiliate links. See our disclosure policy here.

Cocktail History

The Everything’s Coming Up Rosé is a batch cocktail that was created by bartender Natasha David while 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 bubbly 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:

Rosè Wine: This is the base spirit. This recipe specifically calls for a dry rosé so we went with Chateau D’Esclans Whispering Angel Rosé.

Sparkling Wine: This is the other base spirit. It’s poured in at the end to add sparkling wine flavor and effervescence. This recipe specifically calls for Prosecco, a sparkling white wine from Italy, so we used La Marca Prosecco for its crisp and refreshing taste and floral notes.

Lillet Rosé: This is a French aromatized wine liqueur made from Grand Cru Bordeaux grapes and flavored with berries, grapefruit, and orange blossom.

Hibiscus Tea: This is an herbal tea made by infusing the calyces of the roselle flower. It adds the drink’s floral aromas and a tart, cranberry-like flavor. We went with Teekanne Rosehip & Hibiscus Tea.

Lemon Juice: This adds sweet and sour citrus flavors. We prefer to use fresh citrus juice because it’s less bitter than the bottled stuff and tastes better.

Simple Syrup: This is a sweetener made with sugar and water. You can buy bottled simple syrup in a store, but we made ours at home using Alex’s recipe because it tastes better fresh and is very easy to make.

Aperol: This is a bitter Italian apéritif. It adds notes of gentian, rhubarb, and cinchona.

Grapefruit Slices: These are one of the garnishes. They add fresh grapefruit aroma and flavor.

Lemon Slices: These are another garnish. They add fresh citrus aroma and flavor.

Edible Flowers: These are also a garnish. We ended up omitting these when making this recipe because they were out of stock at our local store, but any edible flowers will do.

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, the punchbowl didn’t last past sunset. 

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.

AuthorSaveur MagazinePrep Time30 minsRating

Ingredients
 12 oz Dry Rosé Wine
 6 oz Prosecco
 6 oz Lillet Rosé
 6 oz Hibiscus Tea
 3 oz Lemon Juice
 3 oz Homemade Simple Syrup
 1 ½ oz Aperol
 6 Grapefruit Slices
 6 Lemon Slices
 8 Edible Flowers

Method
1

Make and chill hibiscus tea in a refrigerator for 20-30 minutes.

2

Add wine, chilled hibiscus tea, Lillet Rosé, lemon juice, simple syrup, and Aperol to a pitcher.

3

Stir for 10-15 seconds.

4

Pour into six punch cups.

5

Top each with 1 oz sparkling wine.

6

Garnish each with grapefruit slice, lemon slice, and edible flowers.

Ingredients

Ingredients
 12 oz Dry Rosé Wine
 6 oz Prosecco
 6 oz Lillet Rosé
 6 oz Hibiscus Tea
 3 oz Lemon Juice
 3 oz Homemade Simple Syrup
 1 ½ oz Aperol
 6 Grapefruit Slices
 6 Lemon Slices
 8 Edible Flowers

Directions

Method
1

Make and chill hibiscus tea in a refrigerator for 20-30 minutes.

2

Add wine, chilled hibiscus tea, Lillet Rosé, lemon juice, simple syrup, and Aperol to a pitcher.

3

Stir for 10-15 seconds.

4

Pour into six punch cups.

5

Top each with 1 oz sparkling wine.

6

Garnish each with grapefruit slice, lemon slice, and edible flowers.

Everything’s Coming Up Rosé

Tools & Glassware We Recommend

More Spring Cocktails

If you like this spring cocktail recipe, here are a few others we’ve tried that you may enjoy:

 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

 Mountaintop Meadow: A vodka cocktail made with elderflower liqueur, simple syrup, lavender bitters, dry sparkling wine, a pineapple wedge, and mint

 Golden Chrysanthemum: A brandy and sparkling wine cocktail made with pear liqueur, Suze, and a lemon twist

Leave a comment