Whether you enjoy wine with food or by the glass (or like us by the bottle), whether you’re an optimist or a pessimist, a realist or melancholic… we’ll have you seeing the world through rose-coloured glasses with these tasty, fresh & playful rosé wine cocktails!
Need more to convince you… well, they’re definitely Singapore weather approved! Double confirmed & chop! We promise…
1. StrAt Your Pink Stuff
- 6.5 oz Stratum Rosé
- 1 oz fresh red grapefruit juice
- 0.5 oz fresh strawberry syrup
- Fresh, grated or cut ginger
- Fresh strawberries
- Rose petals
Add all ingredients into mixing tin with some ice. Shake and double strain in a glass. Top with Stratum Rosé, throw in a straw, the strawberries and ginger pieces as garnish. Serve & enjoy.
- 2 bottles Soho White Collection Rosé
- 10 quartered orange & lemon wheels
- 1/2 cup lavender syrup
- 5 fresh lavender sprigs
- 1/4 cup lemon juice
Combine all ingredients in large punch bowl; stir and serve in Burgundy glasses with additional ice and fruit.
3. My Gummy-Bubbly Personality
- 1 cup Forrest The Doctors’rosé
- 1/2 cup granulated white sugar
- 5 tbsp unflavored gelatin
- 6 drops of Bushmere Amelia Sparkling Rosé
In a small saucepan, pour in The Doctors’ rosé wine. Sprinkle gelatin over the wine. Stir the gelatin to dissolve into the wine. The gelatin will cause the wine to thicken up, to a slurry-like consistency. Continue to stir or whisk until all the white gelatin powder has been dissolved into the wine.
Bring saucepan to low heat, careful not to let mixture boil, stirring continuously until wine melts back down to a liquid consistency. Make sure you stir continuously as the wine is melting back down because you don't want any gelatin to clump up. If you find any undissolved gelatin in the wine, use the back of the spoon and press the gelatin clump against the side of the saucepan to help break it down and dissolve it.
Once wine is in a liquid state again, add the sugar. Stir continuously until dissolved. Turn off heat but leave saucepan on stove to keep gelatin warm. There will likely be a white bubbly foam layer than forms on top, which is okay. Add the Bushmere Amelia Sparkling rosé wine and stir into mixture.
Fill your gummy bear cavities with the rosé mixture. Make sure that you only get the liquid (not the foam) and try to avoid air bubbles (The foam layer is edible but it is very sticky and will affect the clarity of your gummy bears). Place gummy bear molds into fridge until gummy bears solidify, about 30 minutes to 1 hour. Pop out the gummy bears once they are ready. Allow them to come to room temperature before eating. Gummy bears eaten straight out of the fridge will be a little firmer. Once they are at room temperature they will be chewier and softer.