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Cocktail History
The Everything’s Coming Up Rosé is a batch cocktail that was created by Natasha David 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 sparkling wine 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:
Rosé Wine: This is a wine made with red grapes. I used Chateau D’Esclans Whispering Angel Rosé.
Sparkling Wine: This is a carbonated wine made with white or red grapes. This recipe specifically calls for Prosecco, a sparkling white wine made in Italy, so I used Mionetto Prosecco DOC Treviso Brut.
Lillet Rosé: This is an aromatized wine liqueur made in France with Grand Cru Bordeaux grapes, berries, grapefruit, orange blossoms, and water.
Hibiscus Tea: This is a tea made by infusing the calyces of the roselle flower. I used Buddha Teas Organic Hibiscus Tea.
Lemon Juice: This is the liquid juice of a lemon. I used freshly squeezed lemon juice.
Simple Syrup: This is a sweetener made with white sugar and water. I made mine using this stovetop recipe.
Aperol: This is an apéritif made in Italy with gentian root, rhubarb, cinchona, sugar, and alcohol.
Grapefruit Slices: This is a slice of grapefruit that has been cut into a half wheel shape.
Lemon Slices: This is a slice of lemon that has been cut into a half wheel shape.
Flowers: This is an edible flower that can be used as a garnish.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Chef’s Knife: This is used to cut larger fruits and vegetables into slices for the garnish. I used the OXO Good Grips 8-Inch Chef’s Knife.
Paring Knife: This is used to cut ingredients. I used the OXO Good Grips 3.5 Inch Paring Knife.
Juicer: This is used to juice citrus. I used the ALEEHAI Manual Fruit Juicer.
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Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Alluring orange-red color
• Aroma: Flowers with a hint of citrus
• Taste: Light-bodied herbal and floral flavor balanced with citrus and dry wine
• Finish: More florals and slight bitter hibiscus tea
Kendall’s Rating: ⭐⭐⭐⭐
Kendall’s Take: “I honestly thought I might nix this recipe when I first added it to my calendar because it has so many ingredients. To my surprise, I ended up making the entire batch to share with some friends on the day I tried it… Granted I 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 the Everything Comes Up Rosé again for a garden party or other spring gathering.”
Recipe
This cocktail recipe was adapted from an issue of Saveur magazine.
Everything’s Coming Up Rosé
The Everything's Coming Up Rosé is a batch cocktail that was created by Natasha David 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 sparkling wine to make a fairly low-ABV drink that practically begs to be sipped on a patio.

Ingredients
Method
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Chill rosé wine, sparkling wine, and hibiscus tea in a refrigerator for 20-30 minutes.
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Add wine, hibiscus tea, Lillet Rosé, lemon juice, simple syrup, and Aperol to a pitcher.
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Stir for 10-15 seconds.
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Pour into six punch cups.
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Top each with an ounce of sparkling wine.
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Garnish each with grapefruit slice, lemon slice, and flowers.