Vodka-packed frosé recipes are the best kind of recipes

Van Gogh Frosé RecipesNational Rosé Day is the 2nd Saturday in June, which is a much better way to schedule drinking holidays to ensure that I’m not stuck working. June also makes it an ideal time for frosé recipes!

8 bottles and cans of rosé that everyone should try

Until recently I assumed frosé was just rosé and ice tossed in a blender. But as a wise man (my boss) once said, “There’s more than one way to drink frosé.” Luckily the folks over at Van Gogh put together a bunch of different frosé recipes so I didn’t have to. Mine would have just been to put the bottle in the freezer and hope. This works out much better.

Dutch Frosé
1 oz. Van Gogh Vodka
3 oz. Rosé wine
1/2 oz. fresh lemon juice
1/2 oz. simple syrup
1 cup of ice

Garnish with a fresh mint
sprig, lemon wheel and
strawberry slice on glass rim
.

Minty Peach Frosé
1 oz. Van Gogh Vodka
1 oz. Van Gogh Cool Peach
3 oz. Rosé wine
1/2 oz. fresh lemon juice
1/2 oz. mint simple syrup
1 cup ice
Garnish with a fresh mint
spring and a peach slice on
glass rim.
Wheat Berry Frosé
1 oz. Van Gogh Vodka
3 oz. Rosé wine
1 oz. Strawberry Puree
1 cup ice
 
 
Garnish with a fresh mint
spring, lemon wheel and
strawberry slice on glass rim.

 
If you really want to get crazy, try one of these options using flavored vodka. Mind blown.

Raspberry Frosé
1 oz. Van Gogh Raspberry
3 oz. Rosé wine
1/2 oz. fresh lemon juice
1/2 oz. simple syrup
1 cup ice
 
Garnish with a fresh mint
sprig and/or rosemary sprig
and floating raspberries.

Pomegranate Grapefruit
1 oz. Van Gogh Pomegranate
3 oz. Rosé wine
1 oz. ruby red grapefruit juice
1/4 oz. fresh lemon juice
1/4 oz. simple syrup
1 cup ice
Garnish with a fresh mint
sprig and/or fresh thyme, and
strawberry slice on glass rim.
Mango Frosé
1 1/2 oz. Van Gogh Mango
3 oz. Rosé wine
1/2 oz. fresh lemon juice
1/2 oz. simple syrup
1 cup ice
 
Garnish with a fresh mint sprig
and a peach slice on glass rim.

kayla
About kayla 2 Articles
I'm a recent transplant to Chicago and avid wine drinker. Yes, I actually use the phrase “Rosé All Day" but can back it up with a lecture about terroir in sparkling wine. I know my way around an Aperol Spritz but love nothing more than packing as much fruit into a cocktail as possible.