Rose All Day Recipe
Pamplemousse (grapefruit), Cocchi Rosa prosecco, fresh mint
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Method
Cocktail
Muddle
Place 4–6 fresh mint leaves and 0.25 oz simple syrup into a cocktail shaker. Gently muddle the mint just until fragrant — avoid over-muddling to prevent bitterness.
Combine
Add 2 oz freshly squeezed and strained ruby grapefruit (pamplemousse) juice, 0.5 oz grapefruit liqueur (if using) and 4 ice cubes to the shaker. Cap the shaker.
Shake & Chill
Shake vigorously for about 8–10 seconds to chill and slightly dilute the grapefruit mixture.
Strain
Double-strain the shaken mixture into a chilled flute or coupe (or a rocks glass over fresh ice if preferred) to remove mint bits and ice shards.
Top with Prosecco
Carefully top with 6 oz Cocchi Rosa prosecco, pouring gently down the side of the glass to preserve bubbles and create a layered look.
Finish & Garnish
If desired, add 1–2 dashes of Angostura or grapefruit bitters on top. Slap a small mint sprig between your palms to release oils and place it in the glass, then add a grapefruit twist or wheel on the rim as garnish.
Serve
Serve immediately while the prosecco is effervescent.