Milou Rosé Recipe

Prepare watermelon juice

Cut seedless watermelon into chunks and puree in a blender until smooth. Strain through a fine mesh sieve into a bowl to remove pulp for a silky juice. Measure 1 cup of the strained juice and refrigerate until cold.

In a large mixing jug or cocktail shaker, combine 1.5 cups chilled rosé wine, 2 tablespoons vodka, 1 cup chilled watermelon juice, and 2 tablespoons fresh lemon juice. Stir gently to combine — do not over-agitate the wine to preserve bubbles and delicate aromatics.

Add 2 teaspoons rose petal syrup and 1 teaspoon rose water to the wine-watermelon mixture. Taste and adjust: if you prefer a more floral note, add up to another 1/2 teaspoon rose water or 1 teaspoon syrup, but avoid overpowering the wine.

Stir the mixture gently for 10–15 seconds to incorporate aromatics evenly.

Quick rose petal syrup (optional)

If you don't have rose syrup, make a quick version: combine 1/4 cup sugar and 1/4 cup water in a small saucepan over medium heat until sugar dissolves. Remove from heat, add 1 tablespoon chopped edible rose petals, steep 15 minutes, strain and refrigerate. Use 2 teaspoons per cocktail batch.

Add ice (2 cups cubed) to a large pitcher or prepare individual glasses with ice. If serving in a pitcher, pour the rosé-watermelon mixture over the ice.

Top with 1/2 cup chilled club soda to add a zesty effervescence. Stir gently once to integrate the soda without losing fizz.

Add 1 teaspoon fine sea salt to the pitcher or pinch into each glass and stir briefly — the salt brightens the watermelon and lemon flavors.

Garnish each glass with a small sprig of mint, a lemon peel strip twisted over the drink to express oils, and 1–2 edible rose petals floated on top for aroma and presentation.

Serve immediately while chilled and fizzy.