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For National Rosé Day, Here’s How to Make Frenchette’s Famous Rose Piscine

Why not celebrate this national holiday with the perfect summer cocktail

By Jacqueline Terrebonne
Cocktail with grapefruit wedge and striped straw in a glass on a polished bar counter.
The Rose Piscine cocktail. Photo: Melanie Dunea

Move over, Aperol Spritz. There’s a new “It” summer cocktail. At Frenchette, a New York restaurant by Riad Nasr and Lee Hanson—veterans of Keith McNally hot spots Balthazar, Pastis, and Minetta Tavern—the Rose Piscine is making waves. (The Tribeca eatery also just won a James Beard Award for best new restaurant in the nation.) And what better time to celebrate than on the second Saturday in June, otherwise known as National Rosé Day.

Recommended: 5 Refreshing Summer Cocktails from the World’s Top Mixologists

A twist on the South of France habit of drinking rosé in a Burgundy glass and calling it a piscine (or swimming pool), the drink mixes 3 oz. of dry rosé, 1 oz. of vodka, ¼ oz. of St-Germain, ¼ oz. of Giffard Pamplemousse, a splash of soda, and some ice. Fancy straw highly recommended.

Cozy bar interior with wooden stools, a stocked liquor shelf, and vintage-style lighting.
Bar area of Frenchette. Melanie Dunea

Exterior of Frenchette restaurant with blue doors, circular light fixtures, and brick wall background.
Frenchette exterior. Melanie Dunea

Two men sitting on chairs, one smiling and one laughing, against a white wall indoors.
Riad Nasr and Lee Hanson founders of Frenchette. Melanie Dunea

A version of this article first appeared in print in our 2018 Summer issue in the section The Artful Life. Subscribe to the magazine.