Sip on This: Spiked Rosy Raspberry Spritzer

It’s about this time of year — when pristine snow has transformed into the same slushy gray as the sky — that we start dreaming about flowers. No matter the season, though, it’s always a good idea to have a vibrant bouquet on your table and a delicious drink in your hand. Today we’re teaching you how to make a beautiful rosé wine spritzer that’s infused with homemade raspberry simple syrup, real floral botanicals, and fresh buds. Let’s do (err, drink?) this!

What You Need:

  • Your favorite bottle of rosé, chilled
  • Rose-infused sparkling water, chilled
  • Cocktail shaker (we’re using our Artful Entertaining Cocktail Shaker)
  • Fresh, edible flowers
  • One cup of fresh raspberries
  • ½ cup sugar
  • ½ cup water

Step One — Make Your Raspberry Simple Syrup

You can always buy a pre-made simple syrup, but nothing quite compares to the burst of flavor that fresh, homemade syrup brings to a glass. Plus, it’s super easy to make  (they don’t call it simple for nothing) and you’ll feel like a domestic superstar.

Simple Syrup Recipe: Combine ½ cup of white sugar with ½ cup of water. Simmer over medium-high heat until the sugar has completely dissolved, then add your cup of fresh raspberries. Reduce the heat to medium and let it simmer for 10 minutes. You’ll want to babysit and stir often, so don’t leave the stove. Remove from the heat, cover, and let it set for about 10 to 15 minutes to cool. Strain into a dish, cover, and refrigerate.

Step Two — Shake That Rosé

The thing about spritzers is that they are best consumed when super cold, but you don’t want to dilute the flavor with ice that’s sitting there melting in your cup. We recommend adding ice to your cocktail shaker (we’re partial to our Artful Entertaining Cocktail Shaker) and then filling it with your rosé. Shake for about 30 seconds and then fill your glass 3/4 full.

Step Three — Top with Sparkling Rose Water

For a depth of flavor that’ll wow you and your guests say, top your rosé off with a sparkling rose water. We’re using Petal’s Original Rose, but you can also add edible rose oil essence to your favorite sparkling water.

Step Four — Infuse with Your Raspberry Syrup

We recommend adding one teaspoon of raspberry syrup to one cup of spritzer. You can add more or less syrup depending on your sweetness and flavor preferences.

Step Five — Garnish with Real Flowers and Serve

You have free reign over your garnishes, but we’re fond of tiny daisies or violets floating in a shallow cup, or rosebud stem dropped into a tall glass. Just make sure that the flowers are edible.

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About Wendy

Wendy Rose Gould is a latte-loving, vintage-collecting, cat-adoring beauty and fashion writer whose work has appeared both online and in print. While she grew up in urban Indiana surrounded by horse buggies and corn fields, she's since moved west to Phoenix (after a stint in South Korea) where cacti and haboobs reign supreme.

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