Have you ever left a bottle of Rosé open on the counter or even left it open in the refrigerator for too long? I know it doesn’t happen often but when it does, it’s a bummer but the good thing is we can make Rosé Wine Simple Syrup. Playing around with different ways to add flavor and texture to my cocktails is how I learn what I like and hopefully, you’ll enjoy this one and find new delicious ways to use it in your cocktails.

Ingredients

Rosé sparkling wine

Sugar

I decided to make this a rich syrup as opposed to a simple syrup because I wanted a thicker syrup that would add a bit more texture to my cocktails. The difference between a rich syrup and a simple syrup is all about the ratio.

Rich syrup: 2:1 (2 cups sugar:1 cup liquid)

Simple syrup: 1:1 (equal parts sugar and water)

Another difference is the shelf life. Rich syrups can be stored in the fridge for a month whereas simple syrups generally only last for 2 weeks. Rich syrups are also sweeter, so you may want to adjust your measurements so that the cocktail isn’t overly sweet.

How to make Rosé Wine Simple Syrup

In a saucepan combine the Rosé and water over medium-high heat. Bring to a boil until the sugar dissolves then reduce the heat. Let the syrup simmer for 10-15 minutes until it has started to thicken.
Remove it from the heat then once cool enough, transfer it to a glass jar. Store in the refrigerator for a month.

What to make with Rosé Wine Simple Syrup

There are many uses and as always, I encourage you to be creative. Here is what I recommend:

Old Fashioned – use this syrup instead of the demerara syrup
Daiquiris
Gimlet
Manhattans
Whiskey Sour
Sweetener for low ABV cocktails such as a Spritz