Orange Rosewater Wine

By Chef Geoffrey Zakarian

Just for insiders, Chef Geoffrey Zakarian shares his recipe for Orange Rosewater Wine, a sweet and quirky cocktail that is easy to make. Any dry rosé will do, but we recommend pairing it with our Lone Vine Rosé.


4 juiced oranges, plus one or two additional for garnish

2 750-milliliter bottles rosé wine

Two whole cloves

1/2 teaspoon rosewater

1/4 cup sugar


Cut each orange into about 8 slices. Place the wine, orange slices, cloves, and rose water in a large bowl, and stir well to combine. Cover the bowl and refrigerate overnight.

Place the sugar in a small saucepan, add 1/4 cup water, bring to a boil over medium-high heat, stirring well so the sugar melts completely into the water.

Remove the syrup from the heat and allow it to cool, then add it to the wine mixture.

Transfer the orange rosewater wine into a decanter, ice-tea pitcher, or other decorative container, discarding the cloves but leaving in the orange slices.

Slice additional oranges and place one slice in each of 8 to 10 heavy wine glasses along with several cubes of ice.

Pour the orange rosewater wine into the glasses and serve.