I’m excited to share the recipe for this Cranberry Rosé wine cocktail from the California Wines Cocktails for the Holidays eBook that I wrote for California Wines, photographed by my friend Meg van der Kruik. All 7 gorgeous drinks are wine-based, easy to make, and delicious. You can get your free copy here, after you mix yourself a Cranberry Rosé and check out some of my other favorite wine cocktails.
Here’s a few of the wine cocktails in the book:
California Gold Rush
(recipe on CA Grown website + the book) This wine-based take on the classic Gold Rush cocktail – a refreshing combination of slightly sweet and tart – is a favorite of mine and Meg’s. It’s infused with flavors of honey, lemon, and thyme with a Chardonnay base. Perfect served at a brunch or celebration because it is easy to prep all the elements in advance from the syrup to the garnish, plus it’s a real showstopper.
Raspberry Port Sparkler
(recipe on Meg’s website + the book) Celebrate in style with a fizzy sip loaded with BIG flavor!! There is just something intoxicating, besides the alcohol, about raspberries muddled in port then topped with sparkling wine. California leads the nation in production of red and black raspberries, with fresh berries being available from early spring through late November – or until the first big frost hits. If you don’t have fresh berries, frozen ones will work, too.
Red Wine Hot Chocolate
(recipe on CA Grown website + the book) A wine cocktail that doubles as dessert? Yes please. This recipe was the most fun to create! Make it on the stovetop or in a slow cooker, with a fruit forward wine like Merlot or Zinfandel. We tested it with whole dairy, coconut and almond milk too – so everyone (of drinking age) can enjoy a mugful. Toasted marshmallows and whipped cream are optional, but encouraged.
Now… on to the rosé!
The spice and citrus notes from the orange bitters give this cheerful pink cocktail made with cranberry juice and California rosé surprising depth. For a festive look (and to keep from diluting your cocktail), freeze a few cranberries in advance and add edible flowers before serving. Yes, it’s worth investing in orange bitters. You’ll be using them in all kinds of things once you start!
- 4 ounces California rosé
- 2 ounces cranberry juice
- 2 dashes orange bitters or more to taste
- Fresh cranberries for garnish optional
- Fill a wine glass halfway with ice. Add two dashes of orange bitters, and then pour the cranberry juice to fill the glass ⅓ full. Fill the remaining ⅔ with rosé and stir gently. Top with fresh cranberries and serve.