Place the 750 ml bottle of sparkling rosé in the refrigerator for at least 2 hours, or an ice bucket for 20–30 minutes, until well chilled (around 45°F / 7°C). Proper chilling preserves bubbles and brightens flavor.

When ready to assemble, open the bottle carefully over a sink and pour into a clean pitcher until about three quarters full if serving a flight; reserve remaining for top-ups.

Fruit & Syrup

Macerate the fruit

Place the sliced strawberries and raspberries in a medium bowl. Add 2 tablespoons rose syrup (or grenadine) and 1 teaspoon fresh lemon juice. Gently toss to coat and let macerate for 10–15 minutes so juices release and flavors meld.

After maceration, lightly crush a few of the berries with the back of a spoon to help infuse the syrup into the wine but keep most slices and berries intact for visual appeal.

Strain about half of the macerated fruit (reserve the rest) and add the strained syrup and juices to the chilled rosé in the pitcher. Add the reserved whole fruit to the pitcher for texture and garnish.

Herbal & Aromatic

Prepare garnishes

Gently rinse fresh rose petals and mint leaves and pat dry. If using pink peppercorns, lightly crush them in a mortar or with the flat side of a knife—do not pulverize; you want a fragrant, subtle bite.

Bruise the mint lightly by clapping between your palms or pressing with a spoon to release oils, then add the mint and crushed pink peppercorns to the pitcher containing rosé and fruit. Stir gently once to distribute aroma.

Finish & Service

Prepare glassware (optional sugared rim)

If you want a sugared rim, rub a lemon wedge around the rim of each glass, then dip the rim into a shallow plate of sugar. This adds a delicate sweet edge to the sip.

Fill individual glasses or coupes with a few ice cubes if desired (for a casual flight) or chill glasses ahead and serve without ice for a more delicate tasting. Spoon a few pieces of the reserved macerated fruit into each glass.

Top each glass with the sparkling rosé mixture from the pitcher, pouring gently to preserve effervescence. Leave about 1/2 inch headspace to avoid overflow.

Garnish each glass with a mint sprig and a couple of rose petals. Lightly sprinkle a pinch (about 1/8 tsp) of crushed pink peppercorns over the top of each glass if using, to add a floral-spicy note.

Serve immediately as a wine flight sample: pour small 3–4 oz (90–120 ml) tastes for guests to compare with other flight wines, or serve full 5–6 oz pours for a single tasting. Encourage sipping to appreciate aroma and effervescence.