The Rosé Noir

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Mother's Day is this Sunday and we're celebrating with The Rosé Noir cocktail from our book Host!

Everyone’s all “rosé all day!” these days. We’re all for it, especially when we can combine sparkling rosé with blackberry preserves and craft vodka. Loaded with sweet Meyer lemons, this punch is great for a casual brunch party but special enough for a celebratory dinner. This recipe can easily be doubled (or tripled) to satisfy a larger crowd too. We encourage you to raise your glass this Sunday!

The Rosé Noir
makes 10 cocktails

15 ounces vodka 
8 tablespoons blackberry preserves
4 ounces fresh Meyer lemon juice
One 750-milliliter bottle sparkling rosé, chilled
1 handful fresh blackberries, for garnish
10 Meyer lemon wheels, for garnish

In a large punch bowl or carafe, combine the vodka, preserves and Meyer lemon juice with enough ice to fill the bowl or carafe halfway. Stir for 5 seconds. Add the sparkling rosé and stir once. Garnish with the fresh blackberries and Meyer lemon wheels. Serve in coupes or Champagne glasses and garnished with lemon twists.