7 Genius Rosé Cocktails (and Recipes!) for Every Wedding Event

Whether you're looking for the perfect sip for a bachelorette bash (like at Pinknic, this rosé-themed festival) or a refreshing signature cocktail for a summer wedding, these easy recipes elevate your rosé into an impressive cocktail. Because let's be honest, when it comes to rosé, is there really a wrong way to drink it?

Summer Water Granita

Sarah Love

Think of granita as the perfect antidote to your prewedding dessert cravings. You eat it like ice cream, but with way less guilt. Choose a fruity rosé and play up the palette notes—Summer Water has a hint of grapefruit, making it the perfect candidate for this recipe. Serve this grown-up slushy in double-walled espresso cups and pair with reruns of Say Yes to the Dress for the ultimate night in.

Ingredients:

• 1 1/2 cups water
• 1/2 cup sugar
• 1 Tbsp. lime juice
• 1 Tbsp. grapefruit juice
• 1 bottle rosé
• Limes, for garnish

Directions:

In a saucepan bring water to a boil and mix in the sugar until dissolved. Let cool completely. Add in the lime and grapefruit juice. Pour mixture into a freezer-safe tray, then mix in the rosé. Freeze until a thick layer of crystals have formed (about 2 hours) and scrape the bottom and sides of the pan with a fork to break up the ice crystals. Continue to freeze for 8 to 10 hours until the consistency is firm. Scoop into small dishes, garnish with a lime slice and serve immediately.

Summer Water rosé, $17, WINC.com

SAVED Rosé Sangria

Sarah Love

Sangria might be one of the easiest ways to dress up any wine, and rosé is no exception. Try to go with a particularly fruity rosé for this recipe, and since the straw will deliver the wine straight to the back of your tongue, ask your wine shop for a rosé with an even front-to-back mouth taste. For an extra kick, add a splash of your favorite rum or brandy—just be advised, this stuff goes down nice and easy. Serve in rustic mason jars or classic wine glasses with a berry garnish.

Ingredients:

• Blackberries
• Strawberries
• Kiwi
• Rosé

Directions:

Rinse fruit. Chop strawberries into quarters and slice the kiwi. Evenly disperse fruit into each glass, top with ice. Pour rosé over ice and swirl with a straw. Serve immediately.

SAVED Magic Maker rosé, $20, ExpressionsoftheVine.com

Barrymore Rosé Poptails

Sarah Love

For those hot summer days when you and your girls are working on your wedding tan, play no. 1 hostess with some pink freezer pops. These refreshing treats are perfect for combating afternoon sun, and they're a sneaky way to bump up happy hour (read: no one will side-eye you for snacking on an ice pop before noon).

Ingredients:

• Blackberries
• Grapefruit
• Rosé

Directions:

Rinse the fruit. Pour rosé into pop molds. For fruit placement at the top of the freezer pop (when holding it upright), drop fruit pieces into the mold, cap with the base and freeze overnight. For fruit placement at the bottom of the freeze pop (near the handle, when holding it upright) skewer the fruit onto the base, insert into the mold and freeze overnight.

Barrymore by Carmel Road rosé, $18, CarmelRoad.com

Santa Margherita Sparkling Rosé Granita

Sarah Love

We love granita so much, we had to make it twice (it's really that easy!). For a more formal twist, simplify the recipe with sparkling rosé. Since sparkling wines tend to be more crisp and aromatic, granita made with bubbles will give you a different frozen experience. Serve this dessert in coupes garnished with fresh rose petals. An elegant tray and a white-gloved waiter would be the pièce de résistance.

Ingredients:

• 1 1/2 cups water
• 1/2 cup sugar
• 1 bottle sparkling rosé
• Rose petals, for garnish

Directions:

In a saucepan, bring water to a boil and mix in sugar until dissolved. Let cool completely. Pour into a freezer-safe tray, then add the sparkling rosé. Freeze until a thick layer of crystals has formed (about two hours) then scrape the bottom and sides of the pan with a fork to break up the ice crystals. Continue to freeze for 8 to 10 hours until the consistency is firm. Scoop into small coups, garnish with a rose petal and serve immediately.

Santa Margherita sparkling rosé, $23, Wine.com

Moët Sparkling Rosé

Sarah Love

Sometimes you just shouldn't mess with a classic, and in the case of a splurge-worthy bottle of bubbly rosé, we stand by that sentiment. The only things you need to elevate these bubbles are chic glasses, a trendy garnish and good company. A beautiful ballroom and a five-piece band wouldn't hurt either.

Ingredients:

• Sparkling rosé (chilled)
• Rock candy, for garnish

Directions:

Pour sparkling rosé into champagne flutes and garnish with rock candy and a straw. Serve immediately.

Moët & Chandon Rosé Imperial, $56, ReserveBar.com

Chandon Bachelorette Ring Pops

Sarah Love

Planning one last fling before the ring? Every bachelorette bash needs a little sparkle, and these pink-hued jewels are perfect for the job. Feel free to think of them as grown-up ring pops. Slip one on and tag your Insta with #theknotrings, because who needs karats when you've got frozen rosé?

Ingredients:

• Rosé
• Strawberry puree

Directions:

Fill three-fourths of each ring mold with rosé and freeze for 45 minutes to an hour, or until they have a slushy-like consistency. Spoon strawberry puree on top of the frozen rosé (this prevents the puree from settling on the bottom of the mold) and top with rosé to fill the rest of the mold. Freeze overnight, then serve.

Chandon limited edition rosé, $26, Chandon.com

Summer in a Bottle Spritzer

Sarah Love Photography

If you're in need of cocktail inspiration, sometimes you just have to look to the bottle. Wolffer's Summer in a Bottle rosé is covered with colorful birds, butterflies, berries and blooms (alliteration unintended), so we just had to create a refreshing spritzer fit for the most prestigious garden party. Serve each drink with a linen cocktail napkin for extra style points.

Ingredients:

• Water
• Edible flowers
• Rosé
• Seltzer
• Lavender sprigs, for garnish

Directions:

Completely fill an ice cube tray with water and sprinkle edible flowers into each cube. Freeze 6 to 8 hours. When the ice cubes are completely frozen, insert 3 to 5 cubes into a highball glass. Pour rosé over the ice and top with seltzer. Garnish with a sprig of fresh lavender.

Wolffer Estates Summer in a Bottle rosé, $24, Wolffer.com