27 Barbie-Pink Cocktails to Whip Up Ahead of the New Movie (Or Literally Any Other Time)

1 (750 ml.) bottle of Fresh Vine Wine Rosé
10 oz. fresh strawberries (about 2 cups, sliced)
¼ cup vodka (Ketel One Botanical Peach & Orange Blossom works great!)

Pour the rosé into ice cube trays and freeze until solid, 8 hours or overnight. Add the strawberries to the bowl of a blender and let sit at room temperature for about 10 minutes, until the berries begin to release their juices. Add the vodka and rosé cubes. Blend the mixture on high until smooth. Pour into glasses and garnish with strawberries, if desired.

Recipe from Fresh Vine Wine.

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3 parts of Lillet Rosé
3 parts of soda water
Slice of grapefruit and/or orange

Shake Lillet Rosé and soda water with ice, and strain into a white wine glass filled with ice. Garnish with a slice of grapefruit and/or orange.

Recipe from Lillet.

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2 ½ oz. Mumm Napa Brut Rosé
1 ½ oz. pink gin
1 ½ oz. pink grapefruit juice
1 oz. raspberry rose water syrup (recipe below)
1 ½ oz. raspberry seltzer

Pour raspberry rose water syrup into your glass. Fill glass with large chunks of crushed, clear ice. Separately, combine pink gin and grapefruit juice in a mixing glass with ice. Stir to chill, then add pre-chilled raspberry seltzer. Gently pour into your glass so that it layers on top of the syrup. Top off with Mumm Napa Brut Rosé. Garnish with grapefruit slice, fresh raspberries, and some blossoms.

Raspberry Rose Water Syrup Recipe

1 cup fresh raspberries
½ cup sugar
½ cup water
2 oz. rose water

Combine all ingredients in a small saucepan. Over medium heat, stir to dissolve sugar, and then simmer for about 15 minutes. Fine strain, pressing berry pulp gently with a spoon to extract juices. Cool, bottle, and refrigerate. Will keep for about 2 weeks.

Recipe from Mumm Napa/Jes Gutierrez-Switaj.

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1 oz. NOLET’S Silver Gin
1 oz. fresh lemonade (can be pink lemonade)

½ oz. elderflower liqueur

½ oz. fresh lime juice

Add ingredients to a cocktail shaker with ice. Shake well and strain into a martini glass. Garnish with rose petals.

Recipe from Nolet's.

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1½ oz. Casamigos Blanco Tequila
¾ oz. fresh lemon juice
½ oz. prickly pear purée
¼ oz. simple syrup
Optional: 2 dashes orange bitters
Garnish: lime wheel

Combine all ingredients in a tin shaker. Add ice, shake vigorously, and strain into a small rocks glass. Add fresh ice and garnish.

Recipe from Casamigos.

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½ oz. simple syrup
½ oz. lemon juice
½ oz. peach liquor
1 ¼ oz. vodka
1 egg white
Muddled raspberries

Combine all ingredients and then add the egg white. First, dry shake the cocktail. After, add ice, shake again, and strain. Garnish with dry rose petals if desired.

Recipe from Jackdaw NYC.

1½ oz. Aviation American Gin
3 oz. citrus tonic water
Juniper berries
Strawberry slices

Pour Aviation Gin into glass filled with ice and top with citrus tonic water. Gently stir and garnish with juniper berries and strawberry slices.

Recipe from Aviation Gin.

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1½ oz. Grapefruit Hibiscus Tequila
2 oz. fresh watermelon juice
Squeeze of lemon wedge

Place all ingredients into shaker with ice. Shake 30 seconds (totally underrated and makes the cocktail!). Strain into a flat champagne glass or martini glass. Garnish with a sprig of mint or floating thin slice of lemon.

Optional: Pour into a glass filled with ice and top with 2 oz. club soda to make a spritz.

Recipe from 21SEEDS.

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1 oz. Stoli Premium
0.3 oz. Italian bitters
0.7 oz. lemon juice
0.3 oz. sugar syrup
3 oz. lemonade or pink grapefruit juice
1-inch slice of cucumber

Add all ingredients to a shaker, shake, and strain into a glass. Top with lemonade or pink grapefruit juice, and garnish with a grapefruit slice and fresh mint.

Recipe from Stoli.

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2 oz. Freeland Gin
1 oz. fresh lime juice
1 oz. simple syrup
2-3 dashes Bittercube Cherry Bark + Vanilla bitters
2-3 dashes Miracle Mile Yuzu bitters

Add all ingredients into a shaker tin with ice. Shake for 8-10 seconds. Strain into a Nic & Nora glass, and serve up with an optional 4-5 dashes Fee Bros. cocktail foamer for a frothy cocktail.

Recipe from Freeland Spirits.

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2 chunks of fresh watermelon, approximately golf ball sized
¼ oz. fresh lime juice
¼ oz. simple syrup or one teaspoon of superfine sugar
2-3 mint leaves
2 oz. sangria base (explained below)
2. oz white wine (or light-bodied red wine if you prefer)

Start by making a sangria base the night before. Just cut up some citrus fruit and put them in a two- or three-gallon pitcher. Lemons, limes, and oranges are best—just two or three of each. You can use grapefruit if you like a little bitterness in your drinks. Toss in some fresh berries if you have them, and give them a little squish with a spoon to release the juices. You can also add food grade rose buds or hibiscus tea, and some chunks of cucumber. Do what you want. There are no rules.

Pour in a bottle of apricot or other fruit brandy and a bottle of triple sec. You can also add rum to the base, if you like. Just don’t use any spirits with dark color, or your finished product will look brownish. Let the base marinate overnight.

When you’re ready to make the cocktails, cut some seedless red watermelon into large chunks. Squeeze a few limes and pull the bigger leaves off some fresh sprigs of mint. Reserve the tiny leaves at the ends for garnish. Cut some lime wheels and skewer some small chunks of melon for garnish as well.

Muddle the fruit, lime juice, simple syrup, and mint leaves in a large shaker tin, making sure to break up the watermelon and mint leaves thoroughly. Add to the shaker tin 2 oz. sangria base and 2 oz. white wine.

Shake well and strain into an ice-filled Collins glass. Garnish with a sprig of mint, a lime wheel, and a skewer of melon. If you want to get fancy, you can marinate the garnishing melon chunks overnight in brandy or rum with shredded mint leaves.

Recipe from Commander's Palace.

1½ parts Tequila Cazadores Blanco
¼ oz. St. Germain
1 oz. lime juice
¾ oz. agave nectar
1 oz. fresh prickly pear purée
Salt rim

In a mixing glass, add all the ingredients with ice, shake, and serve on the rocks (salt rim optional).

Recipe from Manny Hinojosa, Global Brand Ambassador of Tequila Cazadores.

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1 oz. Komos Reposado Rosa
½ oz. Aperol
3 oz. pink sparkling wine
½ oz. lemon juice
Pink cotton candy

Shake Komos Reposada Rosa, Aperol, and lemon juice over ice and strain into a coupe. Carefully place cotton candy on top and slowly pour pink champagne on top to melt the cotton candy into the drink.

Recipe from Tequila Komos.

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1½ oz. Empress 1908 Gin
½ oz. St. Germaine
¾ oz. Blueberry and bay leaf syrup
½ oz. lime juice
Splash of Topochico
Garnish: edible pansies

Add the ingredients into a shaker and add ice, then shake thoroughly for 30 seconds. Strain into a rocks glass with a large transparent cube ice. Garnish with edible pansies.

Recipe from Viceroy Santa Monica.

1½ oz. Bisquit & Dubouché V.S.O.P. Cognac
½ oz. Aperol
1 oz. watermelon syrup (instructions below)
¾ oz. lemon juice
Garnish: watermelon cube

To make the watermelon syrup, combine equal parts watermelon juice and granulated white sugar in a blender and blend until sugar is fully incorporated. Can be stored in refrigerator 5-7 days.  

Then, combine all ingredients into a shaker and strain thoroughly. Pour liquid into chilled coupe and serve.

Recipe from Bisquit & Dubouché.

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2 oz. blanco tequila
½ oz. orange liquor
¾ oz. lime juice
¾ oz. strawberry agave syrup
2 dashes aromatic bitters

Add all ingredients to tin and shake vigorously. Strain over fresh ice in a creative cocktail glass. If you'd like, you can add Red Bull to fill the rest of the glass, once poured.

Recipe from Derrick Diggs, Fantasy Lab LV.

½ egg white
¾ oz. strawberry syrup
¾ oz. lemon juice
2 oz. tequila blanco

Shake all ingredients with ice and strain into a chilled coupe. Garnish with a strawberry. Zest lemon peel over the top of the cocktail and discard the peel.

Recipe from Alba Huerta, owner of Julep Houston.

2 oz. pitaya shrub
1 oz. damiana-infused mezcal
3 oz. ginger beer
1 dash fresh lemon juice
2 chilhuacle oil drops (this can be omitted or substituted with another chili oil of choice)

A shrub is a concentrated syrup made with fruit, sugar, and vinegar, sometimes referred to as a ‘drinking vinegar’ and known for its health benefits. Shrubs can be mixed and matched to suit one’s taste but this one begins with 2 cups Pitaya, 2 cups vinegar (often apple cider vinegar), and 2 cups sugar

Heat sugar and vinegar over the stove, stirring constantly until the sugar dissolves; add pitaya and allow to simmer for a couple minutes. Cool your liquid and strain out any solids using a fine mesh sieve or double-layer cheesecloth. Store in the fridge for 2 or more days to allow flavors to develop and then use as desired.

In a shaker, mix the shrub, mezcal, and lime with ice and shake well. Strain into a sherry glass and finish with ginger beer and chilhuacle oil drops.

Recipe from The Cape, a Thompson Hotel.

1 oz. Cointreau
2 oz. tequila
1 oz. fresh lime juice
1 top grapefruit soda

Add all ingredients except the soda into a shaker. Shake and strain into a chilled cocktail glass. Top with soda. Garnish with a grapefruit twist.

Recipe from Cointreau.

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1 lime wedge (about ⅛ medium lime)
Salt or super-fine sugar for garnish
2 ½ oz. Ocean Spray CranTropical Juice Drink
1 oz. tequila
½ oz. triple sec
1 teaspoon agave nectar

Rub rim of margarita glass with lime; dip in salt or super-fine sugar. Fill glass with ice. In a cocktail shaker filled with ice, squeeze juice from the lime wedge. Add cranberry tropical juice, tequila, triple sec, and agave nectar. Shake until thoroughly chilled. Strain into prepared glass.

For frozen margaritas, sugar rims of 2 margarita glasses as described above. Squeeze lime juice into bowl of blender. Add 5 ounces cranberry tropical juice, 2 ounces tequila, 1 ounce triple sec, 2 teaspoons agave nectar, ¾ cup frozen pineapple or mango chunks, and 2 cups ice cubes. Blend until slushy. Pour into prepared glasses.

Recipe from Ocean Spray.

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