“A rose by any other name would smell as sweet…” Okay, I’m actually talking about rosé (‘row-zay’) as in the wine but William Shakespeare’s well-known adage from Romeo and Juliet seemed fitting for two reasons.

First, I struggled with what to name it. I usually try to tuck an ingredient or two into the title (helpful for both curious readers and search engines), but when I asked Margaux—my ChatGPT editor and faithful cocktail co-conspirator—she threw out some tempting options: Rosé All the Way, Pretty in Pink (great ‘80s movie and song), Rosé Garden, Blush Twice or simply Rosé-Gin Spritz. Ultimately, I landed on Rosé Rosé Spritz because it stars not only a dry rosé wine but also a gorgeous rosé vermouth.

Second reason? I’m currently reading Jodi Picoult’s By Any Other Name so I have Shakespeare on my mind. It’s a fictionalized story about the real-life Emilia Lanier (neé Bassano) who may have written many of Shakepeare’s well-known works. Let’s just say, Picoult makes some compelling arguments.

This cocktail was inspired by a canned version of a rosé gin spritz I spotted a few weeks ago. Intrigued, I asked Margaux for recipe ideas. One of them used dry vermouth, which sparked a memory—I had a bottle of Lustau’s Rosé Vermouth hiding out in the bar. (It’s like finding treasure in your own house.)

We first discovered Lustau’s Red (sweet) Vermouth while celebrating Ed’s birthday at The Ashby Inn in Paris, Virginia—just outside Middleburg. We came home, tracked it down, and promptly added their Dry and Rosé varieties to our collection.

The Rosé Vermouth from Spain is especially lovely—a pale-pink blend of Fino sherry, Moscatel, and Tintilla de Rota, with hints of wild strawberry, orange blossom, and soft herbs. It’s more floral than their Red, less assertive than the Dry, and entirely aperitif-worthy.

Summer is the perfect time for a refreshing spritz and this one does not disappoint. Start with a crisp, dry and floral still French rosé wine (yes, still, not sparkling), add a floral gin (I used Uncle Val’s Botanical Gin—Hendrick’s is a good option as well), a rosé vermouth, a few orange bitters and top with club soda. 

I garnished it with a sage flower from my herb garden. Watching that little sage plant revive from last year was a lovely spring surprise.

And if you don’t have Lustau’s Rosé Vermouth? Lillet Rosé or a mix of dry vermouth with a splash of floral or berry-forward liqueur will get you close. Think: hints of herbs and berries, not full-on fruit punch.

This cocktail is a summer must—refreshing, refined, and rosy in all the right ways.

Rosé Rosé Spritz

 

Rosé Rosé Spritz

Blush-worthy summer sipping
5 from 1 vote
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Course Drinks
Servings 1

Ingredients
  

  • 2 ounces still rosé wine dry not sweet and preferably French
  • 1 ounce rosé vermouth (see Notes)
  • 1 ounce gin preferably a floral-forward gin
  • 2 dashes orange bitters such as Regan’s Orange Bitters No. 6
  • 2 ounces club soda
  • Garnish: edible flower or thin cucumber slice

Instructions
 

  • Fill a large wine glass with ice.
  • Add the rosé wine, rosé vermouth, gin and orange bitters. Stir gently to combine.
  • Top with club soda and stir.
  • Garnish with an edible flower or a thin cucumber slice.

Notes

Rosé Rosé Spritz