- 1 Ounce Belaire Rosé
- 1 Ounce vodka
- 1/2 Ounce fresh lemon juice
- 1/2 Ounce simple syrup
- 2 strawberries
- Sage leaves, for garnish
Muddle strawberries in cocktail shaker. Add vodka, lemon juice, and simple syrup to shaker, over ice. Shake and strain into a coupe or wine glass. Top with Belaire Rosé. Garnish with sage leaves.
Calories Per Serving138
Folate equivalent (total)10µg2%
Have a question about the nutrition data? Let us know.
Cocktail recipe: How to make a Rumbull
When it comes to cocktails, we’re as versatile as it gets. One second we’re smashing out Negronis and Whisky Sours like we’re serving Al Capone in a 1930’s speakeasy, and then the next moment we’re doing a Drake and casually churning out dazzling new hits off the top of our head!
It’s true – the Rumbull was kind of like our ‘Hotline Bling‘ moment – we put it out there knowing it was good, but not expecting it to become one of the biggest hits in our entire back catalogue.
The only difference is, we don’t have a viral video of us throwing shapes with one in our hand – we can leave that part up to you, after you’ve had a go at making one yourself.
Your ultimate Rumbull cocktail recipe:
Rumbull Cocktail Ingredients:
How to Make a Rumbull Cocktail:
- First things first, grab both of the glasses and fill them with ice cubes.
- Then, add the mango purée, lime juice and grenadine to the boston glass. Now the important part – into the same glass, throw in the Sailor Jerry’s rum (the best part, right?).
- Add the Red Bull to the mimosa glass.
- Give the boston glass a good ol’ shake, and strain its contents into the mimosa glass.
- Add a straw, and stirrer and a lime wedge and you’re good to go.
There you have it. Enjoy it’s juicy, fruity, spicy goodness.
Really, when you think about it, we shouldn’t just be giving these secrets away like this.
But then again, it’s not like we can’t come up with another awesome cocktail in a matter of minutes. Yeah – we’re a bit drizzy like that.
If you fancy stepping up your cocktail game, why not book into one of our cocktail masterclasses? You’ll learn some new things, make a few cocktails, and who knows – you might end up getting a little tipsy along the way…
And if you want to get some practice in beforehand, try out one of our other signature cocktail recipes below:
Rosé & Soda
Rosé reinvented: your favorite summery pink infused with our unique EFFEN blush-hued vodka, topped with soda bubbles. Meet a rosé vodka cocktail of crisp vivacity.
1 peach slice (and frozen raspberries- optional) to garnish
1 peach slice (and frozen raspberries- optional) to garnish
1 peach slice (and frozen raspberries- optional) to garnish
How to make
Chill a rocks glass in the refrigerator
Mix the Rosé Vodka and club soda over ice
Garnish with a peach slice and frozen raspberries (optional)
A rosé vodka cocktail fusing the best of both worlds
Rosé it’s synonymous with summer. Light, bright and typified by a floral fruity bouquet. So we thought we’d mix it up. Our rosé vodka cocktail takes the best elements from your favorite wine and reimagines it into the smoothest, silkiest EFFEN Vodka. Sip it in your cabana poolside, or toasting with friends at a sun-drenched birthday brunch.
EFFEN Rosé Vodka mixes the bright notes of rosé wine with the sublime smoothness of our finest Dutch-distilled vodka. Accents of vanilla and honey round out the flavor to lend it a mellow, yet crisp edge. We affectionately call it the Queen of rosé drinks. Cooling, buoyant bubbles of club soda add refreshing clout to its pink-tinged crown. This is the absolute cutting-edge of rosé cocktails.
Intermediate: Rose & Raspberry
Since we’re thinking pink, we may as well dabble in flavors that suit a rose-hued palette—like, well, rose. A little drop of rosewater can really bring the aroma of the flower to a cocktail just don’t overdo it, unless you like drinking a glass of perfume. Here, we’re adding rosewater to a classic gin French 75, where the complex, herbal gin and aromatic rosewater work together beautifully.
Instructions: In a cocktail shaker with ice, combine an ounce of gin (we’re using Plymouth), half an ounce of fresh lemon juice, half an ounce of simple syrup, and two drops of rosewater. Shake until well-chilled, then strain into a flute. Top with three ounces of sparkling rosé. Garnish with a raspberry.
Rose Cordial Cocktail
One of the very best things about this industry are the connections made over time with other wonderful humans. We have so many loyal customers, supportive restaurants, chefs and retailers, and like I’m talking about in this post – talented photographers passionate about craft cocktails!
This recipe was created by our friend and fellow small business owner, Julia McLish, of Barkeep OKC and photographed by Miranda Hodge, also known as The Bevographer. Miranda lives in Oklahoma City and regularly collaborates with Julia. You’ll find our products exclusively at Julia’s shop in OKC. We’re so proud of our network of small business partners and though we are all anxious about the future as we navigate COVID19, we are all looking forward to cheers-ing you and welcoming you into our shops and events as soon as we are safely able.
Until that time comes, please continue shopping small and make these amazing cocktails at home! Some of the best ways to support small business now (besides shopping small with them, of course), include following along on social media. Share their content, refer friends looking for products and leave positive reviews for the businesses you love online! It helps more than most realize.
Cocktails might not solve everything, but they sure are great for socially distant porch sippin’ & sanity savin’. Cheers!
Rose Cordial Cocktail
Makes one cocktail
• 1.5 oz gin (Have you tried Wonderbird?)
• .74 oz El Guapo® Rose Cordial
• .5oz @lillet Blanc
• .5oz freshly squeezed lemon juice
• Topo Chico
• Dried rose petals (or rose petal tea!), for garnish
In a clean shaker filled with ice, add gin, cordial, Lillet & juice. Shake until well chilled. * strain into a collins glass. Top with Topo Chico & garnish with dried rose petals.
Pro tip: you can find dried rose petals in some loose-leaf teas as well as sold as an individual garnish!
The Ritz in Paris was a popular hangout for cocktails in the mid 20th century, so it’s no wonder there are a few drinks on our list allegedly created there. The Mimosa is said to have been created by the Ritz’s bartender Frank Meier. It was most likely named after the flower by the same name, thanks to the yellow colour of the drink. The recipe calls for two simple ingredients champagne and orange juice. It’s normally served in a champagne flute at brunch. Champagne for breakfast? Sign us up.
Tequila Rose Cocoa Cream Grasshopper
Think Girl Scouts thin mints cookies in a glass, and you'll get close to the creamy flavors of this tasty dessert style mixed drink. With crème de menthe, cocoa flavored Tequila Rose, and crème de cacao, it's a delicious take on the original grasshopper cocktail with a hint of tequila.
- 1 ounce crème de menthe
- 2 ounces Tequila Rose cocoa cream
- Chocolate shavings for garnish
- Chill a martini glass.
- In a cocktail shaker, combine the crème de menthe and Tequila Rose cocoa cream.
- Add ice and shake to chill.
- Strain into the chilled martini glass. Garnish with chocolate shavings.
- 1.5 oz. rosé vermouth
- 0.75 oz. gin
- 0.75 oz. lemon juice
- 0.5 oz. 1:1 simple syrup
- Dash Rosewater or Orange Flower Water (optional)
- Soda Water
Add all ingredients except for soda water to a cocktail shaker, and shake on ice for 6 to 8 seconds. Strain over fresh ice into a tall thin &ldquocollins&rdquo glass and top with soda water. Garnish with a lemon peel, grapefruit peel, orange slice or a rose petal, saving a few petals to lead like breadcrumbs where ever you&rsquod like the recipient to go.
NOTES ON INGREDIENTS
Photo: courtesy Yzaguirre Vermouth
Rosé Vermouth: There aren&rsquot a ton of brands out there. Fortunately, the ones that exist are all pretty good, especially in this cocktail. If I had my pick of the litter I&rsquod probably go for Yzaguirre Rosé, an inexpensive Spanish bottle that is great here, gorgeous red fruit and lightly floral. Lillet Rosé as well is exceptional, a little tarter and stone-fruit driven, but still exceptional. The deeper red Cocchi Rosa is wonderful as well, both sweeter and more bitter, with a perfumed blast of baking spices (beware Cocchi if you&rsquore sensitive to bitterness&mdashat these quantities, Cocchi Rosa in this drink would have roughly the bitterness of an Aperol Spritz).
Gin: The gin here is more for structure and body than flavor, so it doesn&rsquot matter so much what you use as long as it&rsquos high enough proof (over 43 percent I&rsquod say). Hendrick&rsquos, with its generous rose-petals, is an absolutely lovely choice. Any of the London Dry giants, like Beefeater, Tanqueray or Bombay Dry would be a great choice. Vodka would technically work here if you can find a higher proof one, like Smirnoff 100, but it&rsquoll still lack a bit of structure. Normal vodka, at 40 percent abv, simply doesn&rsquot have the body to hold up the rest of the drink.
Simple Syrup: Literally the simplest syrup. Equal parts sugar and water, and stir. Hot water will dissolve the sugar faster, but it&rsquos not that necessary. One the sugar is dissolved, will keep 1+ month in the fridge. Throw it out when it gets wispy (molding) or carbonated (fermenting).
Rosewater or Orange Flower Water: These are hydrosols, water-based essential oils. They add, as you might imagine, a floral note to cocktails, which can be absolutely incredible. It&rsquos not all that necessary here, but if I&rsquom not using Hendrick&rsquos Gin (which would make flower water a bit redundant), I find a touch or rosewater is a welcome background floral hum. Pick it up in a specialty food or Middle Eastern market, and use it sparingly&mdasha little goes a long way.
Every week bartender Jason O’Bryan mixes his up his favorite drinks for you. Check out his past cocktail recipes.
12 Floral Cocktail Recipes to Make Right Now
Splashing in a little something floral is a great little trick for enhancing your cocktails. Try adding a floral liqueur, essence, or syrup to cocktails for added depth and complexity. It’s not just vodka or clear liquors that take well to florals try adding a blossom to your rye or whiskey drink. Flavors like lavender, violet, and elderflower make for excellent liqueurs and syrups, which we love to substitute in as a sweetener. From a gorgeous champagne cocktail crowned with a single hibiscus flower to a fragrant twist on the classic old-fashioned, we’ve rounded up our favorite floral cocktail recipes.
Floral Old Fashioned
Cameron Johnston of Gleneagles Hotel designed this drink for those who don’t usually go for a Scotch drink chamomile syrup and Dalwhinnie 15 combine for a delicate cocktail with a still-smoky finish. Get the recipe for Floral Old Fashioned »
Tokyo native Kenta Goto of Bar Goto in New York City has elevated the once-maligned saketini to a state of floral elegance by mixing Plymouth gin with oak-aged Junmai sake, sweet maraschino liqueur, and salted cherry blossoms. Get the recipe for Sakura Martini »
Orange flower water makes a wonderful accent to armagnac’s notes of dried fruit and vanilla combined with vermouth, the result is a delicately sweet, subtly floral cocktail that’s perfect as an after-dinner drink. Get the recipe for the Antilles Cocktail »
Rose & Rye
Rose’s Luxury in Washington, D.C. makes this sprightly, pretty cocktail, a mix of rye, rose-tinged simple syrup, fresh lemon juice, and bitters. Get the recipe for Rose & Rye »
Everything’s Coming Up Rosé
This bright fuchsia aperitivo mixes tannic hibiscus tea, sweet Lillet Rosé, and dry rosé with a hit of prosecco. Get the recipe for Everything’s Coming Up Rosé »
Crème de violette adds sweetness and an arresting purple color to a tart mix of gin, lemon juice, and triple sec in a cocktail based on one from Manhattan bar PDT. Get the recipe for Water Lily »
Birds and Bees
A syrup made with honey and chamomile tea mellows the fresh lemon juice in a gin cocktail from Juan Coronado of South Beach restaurant The Bazaar.
Pretty in pink with a delicate froth, this apricot-gin cocktail has a mesmerizing balance of floral, citrus, and fruity flavors. Get the recipe for Pendennis Cocktail »
Our twist on the classic tequila and grapefruit cocktail uses mezcal, fresh grapefruit juice, and lavender simple syrup for a drink that’s simultaneously smoky, bright, and floral. Get the recipe for Lavender Paloma »
Elderflower Old Fashioned
Elderflower liqueur replaces the traditional sugar cube in this floral twist on an old favorite. Get the recipe for Elderflower Old Fashioned »
Blooming Champagne Cocktail
A single hibiscus flower scented with a drop or two of rose water turns a simple glass of sparkling wine into a show-stopping cocktail. Get the recipe for the Blooming Champagne Cocktail »
Ultimate Gin and Tonic
Citrus wheels and edible flowers lend beautiful color to a classic gin and tonic. Get the recipe for Ultimate Gin and Tonic
MORE TO READ
20 Bright, Refreshing Spring Cocktails to Welcome the Season
Chock-full of fresh seasonal ingredients, these drinks are the perfect way to ring in spring.
Get Ready for Spring With Rose Liqueur Cocktails
Made from genuine rose petals, this liqueur imparts a vivid floral scent and flavor that’s balanced—not aggressive.
In the world of cocktails, you’ve got bitter drinks and sweeter ones, fruity drinks and herbal ones. Slightly less common are floral cocktails — but those who love these aromatic drinks, tend to love them with devotion.
Nonalcoholic rosewater can add a rosy scent and flavor to a cocktail, but it’s super-concentrated stuff even one extra drop can overwhelm a drink, and leave it smelling more like your grandmother’s hand lotion than anything enticing. So we’re happy to find an alternative: A rose liqueur from respected brand Combier. Made from genuine rose petals (from the Loire Valley, no less), it imparts a vivid floral scent and flavor that’s still balanced, rather than aggressive. It’s simple to work into cocktails and gives you a faint pink hue, to boot. Here are three excellent drinks to try it in.
Not sparkling rosé, the wine, mind you — just some sparkling wine scented with rose liqueur. If you’ve ever tried St-Germain and Champagne, you’ll understand how well floral flavors work with bright, effervescent bubbles. A no-brainer brunch drink that takes just seconds to make.
Instructions: In a flute, combine one ounce rose liqueur and 4 ounces sparkling wine. Garnish with a long, skinny lemon peel, as long and skinny as you can make it.
Intermediate: Rose Martini
We abhor the trend of calling every drink served up, in this manner, a “martini.” But here, we really are working rose liqueur into a genuine martini — that’s gin and vermouth, please — giving it a faint sweetness and light floral scent. For serious martini fans only.
Instructions: In a mixing glass with ice, stir together 1-1/2 ounces gin, 1/2 ounce dry vermouth, and 1 ounce rose liqueur until very well-chilled. Strain into a chilled cocktail glass and garnish with a large lemon twist.
Advanced: Blooming Rose
Our message whenever egg whites appear in a cocktail recipe: Fear not! They aren’t intended to make a drink taste eggy, but rather to add a silky, luxurious texture. The technique works particularly well with subtle, delicate flavors, like this rose liqueur. Using vodka stiffens up the cocktail without tamping down the liqueur’s lovely floral notes.
Instructions: In a cocktail shaker without ice, combine an ounce of vodka, an ounce of rose liqueur, an ounce of fresh lemon juice, and 1/2 ounce simple syrup. Add one egg white. Shake all that up without ice to aerate it — that’s called a 𠇍ry shake” — and then add ice and shake again for a “wet shake,” to chill it down. Strain into a rocks glass with fresh ice, and dash some Angostura bitters atop the foam to decorate.