Everything’s Coming Up Rosé

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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 type of wine made with red grapes and yeast, which are fermented with limited skin contact to produce alcohol with a light pink color and crisp flavor.

Sparkling Wine: This is a type of wine made with white grapes and yeast, which are fermented with the skins to produce alcohol and then infused with carbon dioxide gas to develop a pale yellow-green color and crisp, fruity flavor.

Lillet Rosé: This is a liqueur made in France with rosé wine, citrus liqueurs, herbs, and quinine, which are blended and fortified with brandy to develop a fruity, floral flavor.

Hibiscus Tea: This is a type of tea made with hibiscus blossoms that are harvested and dried to develop a tangy, floral tea flavor.

Lemon Juice: This is the liquid extracted from the flesh of ripe lemons that has a sweet, tangy flavor and light yellow color.

Simple Syrup: This is a sweetener made with white sugar and water, which are heated into a syrup with a sweet flavor.

Aperol: This is a liqueur made in Italy with a blend of bitter orange, rhubarb, herbs, and roots, distilled alcohol, water, and sugar, which are blended and infused to develop a bright, bittersweet flavor.

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.

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 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 found in Saveur magazine.