We are the first to admit that the struggle has been real for rosé drinkers in Las Vegas. Despite our desert temperatures, we were fashionably late to discovering the latest trend of “Rosé All Day” but are happy to report that we have finally joined the party. Take a look around, and you will find still rosé on many by-the-glass menus as well as in new featured cocktail programs and in the hottest new trend, Frosé.

Frosé is a slushie made from still or sparkling rosé, and can currently be enjoyed at Giada, Topgolf, Cosmo pool and Drai’s to name a few. In order to make Frosé, a rosé wine is combined with simple syrup, and possibly fresh fruit, and is then mixed in a machine, just like the ones used to make margaritas and daiquiris, in order to be transformed into a frozen treat within minutes.

In addition to Frosé, rosé is beginning to feel the spotlight on many cocktail menus. Southern Glazer’s Wine and Spirits’ own Executive Director of Mixology and Spirits Education, Francesco Lafranconi, has recently shared two stellar recipes for you to try and enjoy:

BERRY ROSÉ

3/4 oz. Grand Marnier Raspberry Peach Collection N2

3/4 oz. Belvedere Peach

Top up with Moët-Chandon Ice Rosé

Method: pour the ingredients in a champagne flute or coupe. Add 3 frozen raspberries, stir and serve with oils from twisted lemon peel.

PICNIC BY THE SEA

1 oz. Absolut Lime

1/2 oz. St-Germain

4 oz. Whispering Angel Rosé

2 mists of Lejay Crème de Cassis

1 oz. club soda

Method: pour the ingredients in a white wine glass with few ice cubes, stir and serve with 3 red grapes cut in halves, 3 blackberries and zested lime peel.

SGWS’ Assistant Director of Wine Education, Jessica Waugh, believes that many of the common misconceptions regarding the flavor profile of rosé wines come from White Zinfandel, made famous by our friends at Sutter Home. Because of the immense popularity and widespread success of White Zinfandel, people often expect that all pink or rosé wines will be sweet. For those looking for a dryer style of wine, Waugh states that, “once you talk someone through it, and they taste a good one [rosé], they are usually hooked. You get the crisp, refreshing quality of a white wine but the oomph and structure of a red. It’s the best of both worlds in one glass!”

Will the efforts of Las Vegas restauranteurs and sommeliers help shift the mindset of its residents and tourists? We certainly hope so. If you are like us and can’t get enough delicious rosé, check out a few of these local and Strip spots, and join us in painting the town pink!

• Ruinart Rosé at Zuma inside the Cosmopolitan Hotel & Casino

• Gerard Bertrand Jefferson Cremant Rosé Endless Rosé Brunch at Bardot

• Rosé All Day every Friday at Andiron

• Rosé All Day Sunday Brunch at Bottiglia at Green Valley Ranch