Spiked punches are a great drink idea for weddings. They are flavorful and easy to make in large quantities, and they look elegant when displayed in pretty punch bowls— and this rosé punch is no exception. The rosé wine (the base of this recipe) has bold strawberry and raspberry flavors and a sweet rose petal aroma. It tastes absolutely delicious when paired with the cocktail's sparkling lemonade and Chambord. For best results, try a rosé from Spain or South America, like Bodega Inurrieta’s Mediodia Rosado from Navarra, Spain. Get the recipe below and see more signature cocktail recipes here.
4 peaches, sliced
1 bottle (750 ml) rose wine, chilled
2 cups sparkling lemonade (we used Lorina lemonade), chilled
2 tablespoons black-raspberry liqueur (we used Chambord)
27 raspberries
Directions: Place half the peach slices in ice cube trays, one slice per compartment; add water, and freeze. Mix wine, lemonade, and liqueur in punch bowl. Add peach slices and some of the peach ice cubes. To serve, place remaining peach ice cubes in cups, and ladle in the punch; garnish with raspberries.
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