Rosé Memorial Day Cocktails

Celebrate the Start of Summer with 3 Recipes for Rosé

Rosé Memorial Day cocktails are the ultimate way to toast the start of summer! As Memorial Day approaches, the ONEHOPE Test Kitchen has been buzzing with excitement, crafting festive recipes and wine pairings to elevate your celebration. Whether you’re hosting a backyard barbecue or lounging poolside, these refreshing ideas will make your holiday sparkle.

One of our favorite wines of the summer season is rosé. Its light body, crisp acidity and notes of watermelon & strawberry make it the perfect wine to enjoy while beating the heat. And we’re sharing three light and refreshing recipes to enjoy this beautiful wine with.

A Refreshing Frosé: Rosé Memorial Day Cocktails to Beat the Heat

Watermelon Mint Frosé

Serves: 8-10

Active: 20 minutes

Non-Active Time: 5 ½ hours

In 2014, we created the first-ever frosé by chilling our newly launched rosé in the freezer. This summer, enjoy our latest twist on the classic: a refreshing watermelon and mint frosé, perfect for sipping poolside.

Ingredients:

• 1 bottle Love Language Rosé
• ¼ cup sugar
• ¼ cup water
• 5 mint leaves (plus a few extra for garnish)
• 5 cups watermelon purée (about ½ of a small, seedless watermelon)
• Juice of 1 lime 

Instructions:

1. Pour rose into ice cube trays, and freeze for 6 hours, or overnight.
2. Add sugar, water and mint to a small pot over low heat, and cook for about 5 minutes, stirring occasionally just until the sugar is dissolved. Remove from the heat and let cool & steep for 30 minutes before removing the mint leaves. 
3. Combine watermelon, lime and simple syrup in a blender and puree until smooth. Pour into ice cube trays and freeze for 6 hours or overnight. 
4. Combine both rose & watermelon ice cubes in a blender and puree until smooth & slushy. This will blend easier if the cubes are slightly thawed / runny. 
5. Garnish with a mint leaf and / or a slice of watermelon on the rim of each glass.

Test Kitchen Tip: For “fast freezing”, pour rose & watermelon onto separate baking trays and set in the freezer for 3 hours.

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Melon Citrus Salad

Active Time: 45 minutes

Inactive Time: 2 hours

Serves 8-10

Wine Pairing: Reserve Sonoma Coast Rosé

This melon salad isn’t just a side—it’s a perfect match for our rosé Memorial Day cocktails lineup.

In the heat of summer, there is nothing more refreshing than a plate full of fresh fruit. The vibrant melons are the star of the show here, and we just jazzed them up a bit with a light & citrus-forward dressing. The salty prosciutto balances out the sweetness from the fruit, and an ice cold glass of rosé with some vibrant acidity and melon notes is the only thing needed to finish this spectacular summer salad off. We have a great rosé made just “over the hill” in Sonoma, which is perfect with this vibrant dish.

Dressing Ingredients:

• ⅔ cup fresh orange juice (about 2-3 oranges)
• ⅔ cup fresh lime juice (about 5 limes)
• 1 ⅓ cup olive oil
• 1 teaspoon salt
• ½ teaspoon ground pepper

Instructions:

1. Combine all ingredients in a mason jar and shake until combined.

Salad Ingredients

• 1 mini watermelon, cubed
• 1 cantaloupe, cubed
• 4 cups cherry tomatoes, halved
• 3 ounces feta cheese
• 10 thin slices of prosciutto, torn in half and rolled into loose balls
• 8 fresh mint leaves, *chiffonade (thinly sliced)

Instructions:

1. Lay watermelon, cantaloupe, and cherry tomatoes on a sheet tray in an even layer, and pour dressing over top. Cover with plastic wrap and refrigerate for 2 hours. 
2. Set fruit on a serving platter in an even layer, and nestle in the bundles of prosciutto throughout. Sprinkle feta cheese over top and garnish with the fresh mint.

Test Kitchen Tip: The term “chiffonade” is a fancy way to say “roll the leaves up into the shape of a cigar, and thinly slice into strips.”

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A Savory Pairing for Rosé Memorial Day Cocktails: Zoodles with Grilled Salmon

Pair this zoodle and salmon dish with one of our favorite rosé Memorial Day cocktails for a refreshing, elevated meal.

Serves 4-6

40 minutes

A Story About this recipe from Meg Kloberdanz (ONEHOPE Art Director | Interior & Experience Design):

“I learned this technique in a cooking class in the south of France in July when it was over 100 degrees. We were cooking together in a 18th century farmhouse in Goult next to a giant windmill on a day when there was absolutely no breeze. Our chef had a different recipe planned, but shifted gears when she went to the market and it was bursting with round zucchini (Zucchini Ronde de Nice as it is known in French) which we now grow in our own estate garden. She couldn’t bear to turn on the stove that day (and we were grateful for it), so she prepared the zucchini much like you would make a seafood ceviche where the zucchini “cooks” in the acidity of the fresh lemon juice. I decided to combine this method with a basil vinaigrette, grilled salmon, and burst tomatoes when I got back to the states, but it always takes me right back to Provence from the moment I grab my spiralizer out of the cupboard.

The crisp acidity of this wine is a perfect match for the acidity in the burst heirloom tomatoes. Cabernet Sauvignon lends this rosé a medium body and structure, which holds up to the subtle smoky flavor of the grilled salmon.”

Wine Pairing: Napa Valley Rosé of Cabernet Sauvignon

Ingredients:

• 3 lemons, 1 thinly sliced crosswise and 2 juiced
• 2 pound slab of salmon
• 3 tablespoons olive oil
• 4 teaspoons flakey sea salt, separated
• 1 teaspoon ground pepper
• 6 small zucchini (about 2 pounds)
• 1 batch burst heirloom tomatoes (recipe below)

Instructions:

1. Lay salmon on top of a large sheet of parchment paper with an equal amount of aluminum foil below it. Drizzle olive oil and juice of 1 lemon over the salmon, and then season with 2 teaspoons salt and ground pepper. Scatter lemon slices over top. Fold parchment paper over salmon to create a sealed pouch, then do the same with the foil. Place the salmon pouch directly on a hot grill, close the lid, and cook for 15-20 minutes. Remove salmon from foil and break into large chunks.
2. Cut off the top and bottom of each zucchini, and use a spiralizer machine to cut each into strings of spaghetti. Toss with remaining juice of 1 lemon and remaining 2 teaspoons salt, and let sit for 15 minutes in a strainer or colander. Transfer to a bowl and toss with basil vinaigrette (recipe below).
3. Place zoodles in a serving bowl and top with chunks of salmon and 1 batch of burst heirloom tomatoes.

Burst Heirloom Tomatoes Ingredients:

• 3 tablespoons olive oil
• 20 ounces heirloom cherry tomatoes
• 1 teaspoon italian herbs
• 1 teaspoon salt
• ½ teaspoon ground pepper

Burst Heirloom Tomatoes Instructions:

1. Combine all ingredients in a cast iron skillet over a medium heat. Cook for 10-15 minutes, stirring occasionally, until tomatoes “burst” open and a loose sauce forms. Serve as is in cast iron skillet.

Dressing Ingredients:

• 2 cups fresh basil leaves
• 1 shallot, peeled and quartered
• 1 tablespoon red wine vinegar
• 1 teaspoon salt
• ½ teaspoon ground pepper
• 1 ½ cups olive oil

Dressing Instructions: 

1. Combine basil, shallot, red wine vinegar, salt & ground pepper in a food processor or blender. Turn the food processor on and drizzle in olive oil through the opening in the lid. Blend just enough so that small bits of basil are still visible.

Stock up on these three perfect rosés for summer and enjoy 15% off of your cart from May 19 – May 27th!