Sparkling Rosé Cocktail

Bright and bubbly, this simple cocktail is as drinkable as it is endlessly riffable. For added sweetness, stir in an extra spoonful of jam, or try grilling your peaches for a hint of smoke that accentuates the tequila.

Rose cocktail
Photo: Caitlin Bensel
Active Time:
10 mins
Total Time:
10 mins

When the middle of summer hits and you have more peaches than you can handle, this easy Rosé-infused peach jam makes a crowd-pleasing treat. Steeping a vanilla bean pod in the Rosé as it reduces on the stove perfumes this jam with a rich vanilla flavor and gorgeous flecks of vanilla bean seeds, but feel free to substitute a teaspoon of vanilla extract in a pinch.


Peach-Rosé Jam

  • 1 vanilla bean pod, split

  • 1 cup Rosé

  • 2 1/2 pounds fresh peaches, peeled and roughly chopped, or 5 1/2 cups thawed frozen chopped peaches (from 2 [20-ounce] packages)

  • 1 1/2 cups granulated sugar

  • 1/2 teaspoon orange zest

Sparkling Rosé Cocktail

  • 6 tablespoons (3 ounces) tequila

  • 2 tablespoons fresh lime juice

  • 1/4 cup plus 2 tablespoons Peach-Rosé Jam, divided

  • 1 (12-ounce) bottle sparkling mineral water (such as Topo Chico)

  • 1 fresh peach, sliced and grilled

  • Lime peel twists


Make the jam

  1. Scrape vanilla bean seeds into a large pot or Dutch oven; add pod to pot. Stir in Rosé, and bring to a boil over medium-high. Cook until reduced by half, 5 to 7 minutes.

  2. Stir peaches and sugar into rosé mixture. Return to a boil over medium-high. Boil, stirring often, 5 minutes. Reduce heat to medium-low, and cook, stirring often, until thickened, 25 to 30 minutes. Remove jam from heat. Remove and discard vanilla bean pod, and let cool 30 minutes. Stir in orange zest. Transfer to a container with an airtight lid, and refrigerate 4 to 8 hours before using.

Make the Sparkling Rosé Cocktail

  1. Place tequila, lime juice, and 1/4 cup jam in a cocktail shaker; muddle mixture. Fill shaker with ice. Cover and shake until thoroughly chilled. Place 1 tablespoon jam into bottom of each of 2 highball glasses. Fill glasses with ice, and strain tequila mixture into glasses. Top off cocktails with sparkling water. Garnish with grilled peach slices and lime twists.

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