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Rise & Rosé

by , Certified Sommelier, Amusée, Twin Cities, Minnesota

Rise & Rosé

Makes about 2 quarts

  • 2 cups ripe cherries (pitted)
  • 2 cups strawberries (quartered)
  • 2 cups raspberries
  • 2 (750-mL) bottles Austrian Zweigelt Rosé*
  • 4 ounces Cointreau
  • 4 ounces rum
  • 2 ounces mint-infused simple syrup, or to taste (recipe follows)
  • Fresh mint leaves, for garnish
  • *Certified Sommelier Leslee Miller suggests sparkling Zweigelt Rosé, but any brand will do.

Combine all ingredients in a large beverage dispenser, pitcher, or jar and let rest overnight in the refrigerator. Serve over ice with fresh sliced fruit for garnish.

    • Citrus-Infused Simple Syrup
    • 1 cup water
    • 2 cup granulated sugar
    • Mint extract or mint leaves, as needed

    Combine water, sugar, and mint extract or mint leaves in a medium saucepan over medium-high heat. Stir until sugar dissolves. Once the mixture begins to boil, remove from heat and cool to room temperature.

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