Alpen Rose

(Lee Edwards)

Stir with ice:

2 oz Dolin Dry Vermouth de Chambéry

1 oz Blume Marillen Apricot Eau-de-Vie

0.25 oz Cocchi Americano Rosa

0.25 oz simple syrup.

Strain into a coupe.

Garnish with a grapefruit peel.

 

Asti + Springs Highball

(Brett Bassett)

Build in collins glass:

1 oz Cocchi Americano Rosa

2 oz junmai sake, such as Origami 'A Thousand Cranes'

3 oz yuzu soda

Stir to combine.

Garnish with lemon peel.

Cocconato Jubilee

Build in a goblet filled with cracked ice:

3 oz Cocchi Americano Rosa

1 bar spoon cherry syrup

3 oz club soda

Garnish with a lemon peel and 3 cherries.

Crosstown Traffic

Build in a rocks glass filled with ice:

1 oz Hayman's London Dry Gin

1 oz Cardamaro

1 oz Cocchi Americano Rosa

Stir to combine.

Garnish with an orange peel.

 

Freret Fizz

Shake with ice:

1.5 oz bourbon

1.5 oz Cocchi Americano Rosa

0.5 oz lemon juice

Strain into a highball glass filled with ice.

Top with 3 oz club soda

Garnish with a lemon peel.

Grier and Now

Stir with ice:

1.5 oz aquavit

1.5 oz Cocchi Americano Rosa

2 dashes Peychaud’s bitters

Strain into a coupe

Haus Cosmopolitan

(Lee Edwards)

Shake with ice:

0.75 oz Blume Marillen Apricot Eau-de-Vie

0.75 oz vodka

1.5 oz Dolin Dry Vermouth de Chambéry

0.5 oz lemon juice

0.5 oz Cocchi Americano Rosa

0.25 oz simple syrup

4 dashes Peychaud’s Bitters

Double-strain into a coupe.

Hidden Roots

Build in a rocks glass filled with ice:

1.5 oz bourbon

1.5 oz Cocchi Americano Rosa

Garnish with a lemon peel.

Letter to Elise

(Kellie Thorn, Atlanta)

Shake with ice:

1 oz Cocchi Americano Rosa

0.75 oz Hayman’s Royal Dock Navy Strength Gin

0.5 oz Rose Syrup

0.5 oz lime juice

Strain into a coupe.

Top with 1 oz sparkling wine.

Negroni Rosa

Stir with ice:

1 oz Hayman’s London Dry Gin

1 oz Cocchi Americano Rosa

1 oz Aperitivo Cappelletti

Strain into a coupe.

Garnish with orange peel.

 

Nordic Thunder

(Alphonso Quiñones, Houston, TX)

Shake with ice:

1 oz vodka

0.5 oz aquavit

0.5 oz Cocchi Americano Rosa

0.75 oz guava syrup

0.75 oz lemon juice

Fine strain into rocks glass over crushed ice.

Garnish with mint sprig and lemon wheel.

Prairie Pooch

Stir with ice:

1 oz Hayman’s London Dry Gin

1 oz Cocchi Americano Rosa

1 oz Dolin Blanc Vermouth de Chambéry

.25 oz Rothman & Winter Crème de Violette

Strain into a coupe.

Top with 1 oz dry sparkling wine.

Garnish with lemon peel.

 

Prudential Punch

(Adapted from Joaquín Símo, NYC)

Build in punch bowl:

24 oz vodka

8 oz Etter Raspberry

12 oz Cocchi Americano Rosa

18 oz lemon juice

18 oz grapefruit juice

24 oz rich pineapple syrup

10 dashes peychaud’s bitters

Stir to combine.

Add:

Large cubes ice

36 oz club soda

Garnish with lemon wheels.

Garnish with half grapefruit wheels.

Garnish with raspberries.

Refreshed Rosa

Build in a double rocks glass filled with ice:

1 oz Cocchi Americano Rosa

1 oz Dolin Blanc Vermouth de Chambéry

0.5 oz IPA

Garnish with a lemon peel.

 

Rosa Classico

Build in a double rocks glass filled with ice:

3 oz Cocchi Americano Rosa

3 oz club soda

Garnish with a grapefruit peel.

Rosa Cobbler

Muddle in a mixing glass:

0.5 oz simple syrup

1 lemon wheel

1 orange wheel

Add:

2.5 oz Cocchi Americano Rosa

Shake with ice.

Strain into a collins glass or julep cup filled with crushed ice.

Garnish with berries and mint sprig.

Rosa Sour

Dry shake:

2 oz Cocchi Americano Rosa

0.75 oz lemon juice

0.75 oz simple syrup

1 egg white (optional)

Shake again with ice.

Strain into a coupe.

Garnish with a lemon peel.

Santa Rosa Highball

Build in a highball glass filled with ice:

2 oz Cocchi Americano Rosa

1 oz blanco tequila

3 oz grapefruit soda

Garnish with a lemon peel.

 

Sbagliato Rosa

(Adapted from Tom Macy, Brooklyn, NY)

Stir with ice:

1 oz Aperitivo Mazzura

1 oz Cocchi Americano Rosa

Strain into rocks glass over ice.

Add 2 oz sparkling rosé.

Garnish with orange peel.

Garnish with grapefruit peel.

Seaside Frivolity

(Lee Edwards)

Shake with ice:

2 oz Cocchi Americano Rosa

1 oz Hayman’s Old Tom Gin

0.5 oz Rothman & Winter Orchard Peach Liqueur

1 oz orange juice

.25 oz grenadine

Strain into a collins glass filled with ice.

 

Ship Cocktail

(variation of a drink from the Savoy Cocktail Book)

Stir with ice:

1.5 oz Matifoc Rancio Sec

0.375 oz Smith & Cross Traditional Jamaica Rum

0.25 oz Cocchi Americano Rosa

0.375 oz bourbon

0.25 oz simple syrup

1 dash orange bitters

1 dash Angostura Bitters

Strain into a coupe.

Garnish with an orange peel.

 

Shore Leave Punch

(Adapted from Matthew Belanger, NYC)

Build in punch bowl:

12 oz Cocchi Americano Rosa

4 oz Hayman’s Royal Dock Gin

6 oz lime juice

6 oz grapefruit juice

4 oz honey syrup

0.75 oz vanilla syrup

0.75 oz St. Elizabeth Allspice Dram

Stir to combine.

Add large ice cubes

Add 8 oz club soda.

Garnish with grapefruit slices.

Garnish with cinnamon sticks.

 

Summer in Saluggia

Build in a goblet filled with cracked ice:

3 oz Cocchi Americano Rosa

3 oz club soda

4 chunks of peach

Garnish with a grapefruit peel.

 

The Three Skyhooks

(variation on a recipe from Canon, Seattle, Washington)

Stir with ice:

1 oz Cocchi Americano Rosa

1 oz Becherovka

0.25 oz Rothman & Winter Orchard Peach Liqueur

1 dash orange bitters

Strain into a double rocks glass filled with ice.

Top with 2 oz tonic water.

Garnish with a grapefruit peel.

 

Walkin' by the 15

Build in a rocks glass filled with ice:

1 oz bourbon

1 oz Cocchi Americano Rosa

1 oz Dolin Dry Vermouth de Chambery

Garnish with a grapefruit peel