Rosé Royale + Pink Fizz

Rosé Royale + Pink Fizz

A couple of pink cocktails to celebrate the endless summer sunshine, delicious, refreshing and way ore interesting than a G&T.

My friend appeared in my garden with a version of this from a NY bar recipe earlier this week and it’s as good as it sounds. I remade it a few times with some tweaks and it is just heavenly!

Be warned it is stronger than wine and way easier to drink!

Makes a large pitcher for about 6, depending on thirst levels!


  • 1 bottle Rosé

We used the classic from Mirabeau which they kindly sent us – ticking both my rosé requirements of being pale blush pink and from Provençe:

Mirabeau Rosé

  • 600ml  prosecco
  • 250 ml Pink Grapefruit Liqueur

I found this on Amazon:Gabriel Boudier Pink Grapefruit Liqueur, 50 cl

  • 1 Pink grapefruit, peel strips to garnish and squeeze a drop into each glass on serving
  • Sprig fresh mint
  • Much ice

Add the liqueur and rosé to a large jug with lots of ice and stir well together.

Pour into individual glasses and top up with a third pro secco to fill. Use the grapefruit peel to wipe round the rim of each glass and then add to drink with the mint to garnish.



A perfect drink to celebrate with, it’s fizzy and fresh and light with fresh fruit and prettiness to add pops of colour to any party or dinner table.


  • 150ml Sparkling Rosé – there’s a deal on my favourite Mirabeau one at the moment: Folie Rosé Sparkling
  • 30 ml Port Rosé  {I got mine from Amazon for speed and it’s delicious, Offley Rosé Port }
  • Handful of raspberries
  • Fresh sprig mint

Pour the Port into the bottom of a champagne flute with a couple of fresh or frozen raspberries (strawberries work too if you’ve got them instead). Pour over the chilled, sparkling rosé and gently mix with a spoon without losing too much fizz.

Tear a sprig of mint off and add to the glass as garnish. Sip immediately.

Do add ice if you need to, I prefer this undiluted, and well chilled to start with.

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