Rosé All Day On National Rosé Day? Yes, Please!

What’s the proper way to celebrate National Rosé Day (Saturday, June 10th)? By sipping on rosé all day, obviously!

Frosé 43:

Makes 2 to 3 servings

1 Bottle Josh Cellars Rosé

4 oz. Licor 43

2 oz. Lemon Juice

1/2 cup fresh Strawberries, hulled and chopped

Kim Crawford Kim De La Crème Cocktail. (Courtesy Photo)

Directions: Pour Josh Cellars Rosé into an ice cube tray and freeze for at least 3-4 hours, overnight if possible. Place Josh Cellars Rosé Ice Cubes, Licor 43, Lemon Juice and Strawberries into a BLACK+DECKER XL Blast and blend on medium speed till smooth. Pour into glass and garnish with a fresh strawberry. (Note: If Rosé is not well frozen, add ice cubes as needed to blender to get desired consistency.)

Kim Crawford Kim De La Crème Cocktail:

Makes 5 servings

1 bottle Kim Crawford Frosé, well chilled

3 cups sliced Strawberries

1/3 cup Sugar

Club Soda

1 carton Vanilla Ice Cream

Edible Flowers, for garnish

Directions: In a medium bowl mix the strawberries and sugar. Cover and let sit for 30-90 minutes mixing occasionally. Divide the strawberries and any juices between 5 rocks glasses, add wine and a splash of club soda. Top with a generous scoop of ice cream. Garnish with your favorite edible flowers. (Note: Use coconut based ice cream for dairy free/vegan option and you can substitute peaches, raspberries or any of your favorite summer fruit for the strawberries.)

Clicquot Rich Rosé + Lime and Edible Rose Petals. (Courtesy Photo)

Clicquot Rich Rosé + Lime and Edible Rose Petals:

5 to 6 large Ice Cubes

2 to 3 zests of Lime

4 to 5 edible Rose Petals

Veuve Clicquot Rich Rosé Champagne

Directions: Place 5 ice cubes in a large wine glass, add lime zests, sprinkle with edible rose petals, and finish with Veuve Clicquot Rich Rosé.