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Rosé All Day On National Rosé Day? Yes, Please!

Nicole Barylski

Frosé 43. (Courtesy Photo)

What's the proper way to celebrate National Rosé Day (Saturday, June 10th)? By sipping on rosé all day, obviously!

Frosé 43:

Makes 2 to 3 servings

 • 1 Bottle Josh Cellars Rosé
 • 4 oz. Licor 43
 • 2 oz. Lemon Juice
 • 1/2 cup fresh Strawberries, hulled and chopped

Kim Crawford Kim De La Crème Cocktail. (Courtesy Photo)

Directions: Pour Josh Cellars Rosé into an ice cube tray and freeze for at least 3-4 hours, overnight if possible. Place Josh Cellars Rosé Ice Cubes, Licor 43, Lemon Juice and Strawberries into a BLACK+DECKER XL Blast and blend on medium speed till smooth. Pour into glass and garnish with a fresh strawberry. (Note: If Rosé is not well frozen, add ice cubes as needed to blender to get desired consistency.)

Kim Crawford Kim De La Crème Cocktail:

Makes 5 servings

 • 1 bottle Kim Crawford Frosé, well chilled
 • 3 cups sliced Strawberries
 • 1/3 cup Sugar
 • Club Soda
 • 1 carton Vanilla Ice Cream
 • Edible Flowers, for garnish

Directions: In a medium bowl mix the strawberries and sugar. Cover and let sit for 30-90 minutes mixing occasionally. Divide the strawberries and any juices between 5 rocks glasses, add wine and a splash of club soda. Top with a generous scoop of ice cream. Garnish with your favorite edible flowers. (Note: Use coconut based ice cream for dairy free/vegan option and you can substitute peaches, raspberries or any of your favorite summer fruit for the strawberries.)

Clicquot Rich Rosé + Lime and Edible Rose Petals. (Courtesy Photo)


Clicquot Rich Rosé + Lime and Edible Rose Petals:

 • 5 to 6 large Ice Cubes
 • 2 to 3 zests of Lime
 • 4 to 5 edible Rose Petals
 • Veuve Clicquot Rich Rosé Champagne

Directions: Place 5 ice cubes in a large wine glass, add lime zests, sprinkle with edible rose petals, and finish with Veuve Clicquot Rich Rosé.

Island Time Spritz. (Courtesy Photo)


Island Time Spritz: (Created by Pamela Wiznitzer, USBG President and Creative Director Seamstress, NY)

 • 1 part Sugar Island Coconut Rum
 • 1 part Pineapple Juice
 • 3/4 part Lemon Juice
 • 3/4 part Aperol
 • 1/4 Simple Syrup
 • Sparkling Rose

Directions: Combine together over ice. Garnish with pineapple chunks on a skewer.


Nicole is the Editor-in-Chief of Hamptons.com where she focuses on lifestyle, nightlife, and mixology. She grew up in the Hamptons and currently resides in Water Mill. www.hamptons.com NicoleBarylski NicoleBarylski




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