Drinks 17 Pink Drinks That Taste As Good As They Look Glitz, glamor, and flavor — these drinks have it all. By Oset Babür-Winter Oset Babür-Winter Title: Senior Drinks Editor, Food & WineLocation: New York CityExperience: Oset Babür-Winter has completed the Wine and Spirits Education Trust's (WSET) Level 3 Award in wines and was previously the magazine's associate culture editor, where she edited Obsessions. Food & Wine's Editorial Guidelines Published on August 4, 2023 Photo: Victor Protasio There's something about a pink drink that signals a much-needed respite from the day to day. Maybe it's because so many of these cocktails are frozen (looking at you, Raspberry Frappé and Rosé), or maybe it has something to do with everyone seeming a little bit happier when they've sipped on a brightly colored, rum or tequila-spiked cocktail, like the Cosmo Nouveau or the Miami Vice. In any case, we've been making pink drinks all summer long and fully intend to channel the spirit of summer with these pink cocktail recipes. Each pink drink comes together with just a few ingredients for easy prep at any summer soireé. 01 of 17 Absinthe Milkshake Matt Taylor-Gross / Food Styling by Lucy Simon Rob Pate, the owner of Peche in Austin, combines vanilla ice cream that’s made in house with a decent amount of cherry liqueur to brighten things up, and of course, a generous dollop of absinthe. Get the Recipe 02 of 17 Watermelon Agua Fresca Matt Taylor-Gross / Food Styling by Lucy Simon When it comes to agua frescas, the refreshing fruity drink popularized in Mexico and across other parts of Latin America, no other flavor is as popular as watermelon. This version from Eight Row Flint in Houston features refreshing watermelon, tart, freshly squeezed lime juice, and an herbaceous, easy-to-make mint syrup. Smokey and savory mezcal plays well with the sweet, fresh flavors of this Incredibly alcohol-friendly drink. Get the Recipe 03 of 17 Tea Party Matt Taylor-Gross / Food Styling by Lucy Simon / Props from HAY The Tea Party cocktail is a star of the show on the drink menu at Artesano, a Peruvian restaurant in New York City. Pisco is the center of the party in this easy-drinking springtime sipper from bartender Marek Trocha. Get the Recipe 04 of 17 Watermelon Daiquiri Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Lydia Pursell Preparing fresh watermelon juice gives this blend-and-sip cocktail from Ten to One distillery CEO/founder Marc Farrell a burst of cool melon flavor. It's a rum drink for margarita lovers, with a salted rim that balances tart lime juice with sweet agave syrup. Get the Recipe 05 of 17 Blueberry Pomegranate Colada Agua Fresca Matt Taylor-Gross / Food Styling by Lucy Simon With the enticing fizz level of a Piña Colada and a tart kick of pomegranate tempered by the sweetness of fresh blueberries, this refreshing, booze-free drink is ideal for brunch at All Day Baby in Los Angeles. The fluffy texture is achieved by employing what bartenders call a "whip shake," and the technique is worth learning. Get the Recipe 06 of 17 Ruby Red Pamplemousse Paloma Victor Protasio Giffard Crème de Pamplemousse Rose liqueur has a concentrated grapefruit flavor, with a gentle bitterness from the pith and plenty of citrus sweetness from the fruit. It adds complexity to this paloma-esque cocktail, rounding out the fresh juices with enough sweetness to balance each drink. Get the Recipe 07 of 17 Ruby Red Spritz Victor Protasio This rosy, bittersweet aperitif will prime your appetite. If you want it sweeter, add a dash of simple syrup, or replace the fizzy soda water with a splash of grapefruit soda. Get the Recipe 08 of 17 Frosé José Mandojana This zesty frosé starts with a homemade, fruity, and fragrant strawberry simple syrup made with fresh strawberries. Combined with a floral rosé and a splash of tart lemon juice, it all adds up to a boozy yet balanced and elegant slushy. Get the Recipe 09 of 17 Rosy Hibiscus-Gin Lowball Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Kathleen Varner On the fence when it comes to gin? Try a sip of this gateway cocktail. Also known as sorrel, roselle — the type of hibiscus used in most hibiscus teas — complements the floral notes of gin, resulting in a refreshing, balanced beverage. Stir leftover hibiscus tea into lemonade for a non-alcoholic sipper. Get the Recipe 10 of 17 Boozy Frozen Strawberry Lemonade Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall Famed pastry chef Claudia Fleming's Boozy Frozen Strawberry Lemonade is sweet, zippy, and irresistibly delicious — exactly the kind of drink you want on a hot summer afternoon. The frozen cocktail is made with lemon vodka, Prosecco, basil, Limoncello, strawberries, and lemon sorbet, and can also double as a dessert. Get the Recipe 11 of 17 Raspberry Frappé Matt Taylor-Gross / Food Styling by Lucy Simon With a collection of over 300 bottles of rums and rhum agricoles, it’s no surprise that the team at Chicago’s Three Dots and a Dash and Bamboo Room know a thing or two about playing around with tropical cocktails. This frozen cocktail is especially perfect for fans of sherry and comes together in minutes with the use of a high-powered blender. Get the Recipe 12 of 17 Ghia Sour Carey Jones If you're seeking the bitter backbone of a good amaro or Campari without the booze, this Ghia Sour from Carey Jones and John D. McCarthy is bound to become a go-to in your non-alcoholic cocktail repertoire. If you haven't tried Ghia before, the popular NA aperitif balances fruity elements like Riesling grapes and yuzu with botanicals like rosemary, ginger, and gentian. Get the Recipe 13 of 17 Miami Vice Photo by Caitlin Bensel / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley Frozen canned pineapple and bitters-infused strawberries take this Daiquiri-Piña Colada mash-up to the next level. Get the Recipe 14 of 17 Campari-Fennel Aperitif © Paul Costello Pleasantly bitter, herb-infused Campari is a bracing aperitif, especially when it's blended with a little sparkling wine as it is here. Neal Bodenheimer, the owner of Cure in New Orleans, loves how the vivid-red Italian spirit tastes with fennel. Get the Recipe 15 of 17 Raspberry Vodka Cocktail “Usually, when you see fruit and vodka in a list of cocktail ingredients, it's going to be overbearingly sweet. Not this drink,” write Carey Jones and John D. McCarthy, the savvy cocktail minds behind this tart and sweet drink. Made with muddled fresh raspberries, lemon juice, and honey syrup, this raspberry cocktail has an intensely fruity flavor with plenty of brightness, balanced by floral notes. Get the Recipe 16 of 17 Hebrew Hammer Antonis Achilleos / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen This fruity, bright pink Hanukkah cocktail combines framboise and a yeasty simple syrup in homage to the flavors of sufganiyot, Israeli doughnuts. Get the Recipe 17 of 17 Sharab Rose Raspberry Shrub Cocktail Ed Anderson This tart non-alcoholic cocktail is bright and floral from the raspberries and rose water. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit