Rosé seltzer is a lovely summer cocktail that’s only ever so slightly inebriating yet eminently impressive. Here’s how to make it.
Rosé seltzer is essentially a fancied-up wine spritzer. Sweet-tart rosé and cranberry ice cubes gently melt into sparkling water, creating a subtly flavored, gently intoxicating, remarkably refreshing summer sipper. Easily imbibed all afternoon long, preferably out back on the patio with plenty of friends.–Angie Zoobkoff
- Quick Glance
- 10 M
- 1 D
- Serves 8
- For the rosé cubes
- 1 bottle Sancerre, Chinon, or Reuilly rosé (750 ml)
- 1 cup cranberry juice, preferably organic (237 ml)
- For the seltzer
- 4 to 8 cups sparkling water (2 l)
- 1 lemon, cut into wedges for garnish (optional)
- Make the rosé cubes
- 1. In a large liquid measuring cup, stir together the rosé and cranberry juice. Fill the ice cube trays and let freeze overnight. Depending on the size of your ice cube trays, you should be able to fill 1 to 2 trays.
- 2. The next day, drop 2 or 3 cubes into each of several highball glasses and top each with about 1/2 cup sparkling water. Let the drinks sit for 5 minutes, then give each glass a stir to break up the ice. Serve with a bottle of sparkling water on the side and, if desired, lemon wedges.