Cocktail: The Bubbly Rose

The Bubbly Rose
Photo by Noe Dewitt

Courtesy Jonathan Pogash, “The Cocktail Guru”

This refreshing, big-batch cocktail, a riff on both the classic gin and tonic and a Venetian spritz, is the brainchild of “The Cocktail Guru,” Jonathan Pogash. The mixologist for Weekend TODAY in New York for NBC’s New York City ­affiliate, Pogash recommends adding ice just before serving in order to dilute the full-strength libation.

  • 1 750-ml bottle Van Gogh Gin
  • 3 tablespoons rose water
  • 3 cups simple syrup
  • 2 cups fresh lemon juice
  • 2 200-ml bottles Fever Tree tonic
  • 1 750-ml bottle Prosecco, like Mionetto Brut
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 large bunch rosemary sprigs, trimmed and separated (for garnish)

Add all liquid ingredients to a large beverage dispenser. Add ½ cup each of blueberries and raspberries, saving remainder for garnish. Seal dispenser tightly and refrigerate until ready to use. When ready, add ice to container and stir well. Pour over ice into wine glasses. Float fresh berries on top, and add rosemary sprigs for garnish. Serves 20.

Published on June 21, 2016
About the Author
Mike DeSimone and Jeff Jenssen
Entertaining and Lifestyle Editors

Mike DeSimone and Jeff Jenssen are Wine Enthusiast's Entertaining and Lifestyle Editors. DeSimone tastes wine from Israel and the Mediterranean Basin, while Jenssen tastes wine from Eastern Europe, including the former the Soviet Union and Yugoslavia. Both co-authored Wines of California, Wines of the Southern Hemisphere, and The Fire Island Cookbook. Wine educators and presenters, both gentlemen serve as frequent guests on national and local television. Email:

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