Rosé Cooler

By Rebekah Peppler

Updated June 10, 2024

Rosé Cooler
Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.
Rating
4(936)
Comments
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Making a wine cooler at home is a grown-up opportunity to choose your own adventure: If you decide to pour a dry rosé, turn to crème de cassis to sweeten the final glass. If you opt for a sweeter-leaning demi-sec rosé, turn the page — and skip the cassis, so your drink doesn’t skew too saccharine.

Featured in: Summer Drinking at Its Simplest

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Ingredients

Yield:1 drink
  • 4ounces dry to demi-sec rosé
  • ¾ounce fresh lime juice
  • 2ounces soda water
  • 4thyme sprigs
  • Crème de cassis (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

110 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 1 gram protein; 19 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In an ice-filled lowball glass, combine the rosé and lime juice. Top with soda water. Place the thyme in one hand and use the other to lightly slap the stems. Add to the glass. Depending on how sweet your rosé is, finish with a few drops of cassis. Serve immediately.

Ratings

4 out of 5
936 user ratings
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Comments

Carol

Flagging for abuse of greenery. Slapping is never ok, you should try to calmly talk the stems into releasing their yumminess. If that doesn't work, try a thyme-out instead.

Kinga

Why must the poor thyme stems be slapped?

Cilantro Liberation Front

So they give up their yummy yummy flavors.

MsMozz

Only had rosemary to hand,used a Cotes de Provence rosé, and added the cassis (with lots of ice) A totally refreshing and easy to make (and easy to drink!) cocktail.

Teresa B

I also used Topo Chico (Twist of Lime) as a hack, with fresh thyme from the garden, and it was a very refreshing.

Smith

I love this recipe--go to summer low-alochol cooler. I've even batched it for a group. I use a splash of Chambord instead of cassis and I love the way it works with dry rose, and an homage to the Honey Deuce!

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