This simple and elegant spring cocktail is the perfect accompaniment to a special brunch spread, such as our Ultimate Eggs Benedict. Though the recipe was developed with Mother’s Day in mind, the rosé simple syrup used to create this cocktail offers a multitude of delicious possibilities any day of the week. The boozy syrup is incredibly simple to make and can be used to enhance the simplest of cocktails, as well as add an extra special touch when poured over desserts.
1 cup rosé wine
1 cup granulated sugar
1 (1/2 pt.) pkg. fresh raspberries
24 fresh raspberries
1 (750-mililiter) bottle chilled sparkling rosé
6 fresh mint sprigs
6 spray roses
How to Make It
Heat wine, sugar, and 1/2 pint raspberries in a medium saucepan over medium-high. Bring to a boil, and stir until sugar is dissolved, about 6 minutes. Pour through a wire-mesh strainer into a glass measuring cup, pressing with the back of a spoon to extract juices; discard solids. Cool completely, about 30 minutes; chill until ready to use.
Add 2 Tbsp. of syrup to each champagne flute. Add 4 raspberries to each, and top with sparkling rosé. Garnish with mint and spray roses, if desired.
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