Crackling Rose Mocktail Recipe | Wine Enthusiast Magazine
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Courtesy Lee Hefter, Cut by Wolfgang Puck, Four Seasons Downtown, New York City

This is offered at Chef Wolfgang Puck’s first New York City restaurant, which opened in September. It originated, however, at Cut’s more-famous sibling, Spago, Puck’s celebrity-studded eatery in Beverly Hills.

Showcased in a wine glass and minimally adorned, it resembles a glass of deep-hued rosé. It strikes a great balance of fruity and floral, tart and sweet elements. For best effect, look for grenadine that includes pomegranate, or try making your own from scratch.


8 raspberries
1 ounce cranberry juice
½ ounce rose water
1 ounce lychee puree
½ ounce simple syrup
½ ounce fresh lemon juice
1 tablespoon grenadine, like Jack Rudy
Rose petal or raspberry, for garnish


In a cocktail shaker, use a muddler or a spoon to crush raspberries. Add remaining ingredients and ice. Shake well, and strain into a red wine glass. Float rose petal or raspberry for garnish.

Punch It Up

Top with Prosecco.

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