Join us on this week episode of Ballgowns and Booze as Teddy and Elouise make some delicious cocktails with Verwood’s Sparkling Shiraz Rosé and Shiraz Rosé.

Bundanoon Blush


  • Shaker
  • Ice cubes
  • 30ml of rose water
  • 15ml of lemon juice
  • 60ml of Shiraz Rosé
  • Fresh raspberries


  1. Take a shaker
  2. Put ice cubes inside it
  3. Add the rosewater
  4. Add the lemon juice
  5. Add the Shiraz Rosé
  6. Add the fresh raspberries
  7. Shake it
  8. Pour it in a glass
  9. Add some berries and mint as a garnish
  10. Serve!

Fresh Shiraz

Ingredients for 3 people:

  • Shaker
  • Ice cubes
  • 125gr raspberries
  • 2 peaches
  • 50ml raspberry syrup
  • 500ml of Shiraz Rosé
  • Sugar
  • Lemon juice
  • 250ml of lemonade
  • Raspberries for garnish


  1. Take a shaker
  2. Put ice cubes inside it
  3. Cut the raspberries and the peaches in quarters
  4. Put the fruit in the shaker
  5. Add the raspberry syrup
  6. Add the Shiraz Rosé
  7. Close the shaker and leave it in the fridge for 6 hours
  8. Then pour the drink
  9. Add 250ml of lemonade
  10. Add a raspberry for garnish
  11. Serve!

Sparkling Peach cocktail


  • 30ml gin
  • 6 tablespoons peach puree
  • 60ml Shiraz Rosé


  1. Add the gin into the glass
  2. Add the peach puree
  3. Mix very well
  4. Add the Sparkling Shiraz Rosé
  5. Serve!

Check our ‘Ballgowns & Booze Shiraz Rosé Cocktails part 2’ episode here:

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