Rosé always shines in the summer. Everywhere you go, rose is there. Its appears on restaurant menus, taking over liquor store shelves, and making appearances at happy hours across the country.
What’s not to love? It’s pretty, it’s refreshing, and it’s delicious.
And now rose has a cocktail twist … The internet has spoken, and frosé has been named the unofficial drink of this endless summer of 2016. It’s exactly what it sounds like, frozen rosé!
Bar Primi in New York City is credited with starting the trend by throwing rosé and strawberries into a margarita machine as an experiment. What they came up with is this refreshing and gorgeous cocktail. Although it’s blown up in NYC, the Big Apple is certainly not the only place where you can try it. People are going crazy for this blend all over the U.S. To keep up with their demand, bars and restaurants all over the country are breaking out their blenders to make big batches of it.
It might just be the perfect way to cool down during this never-ending season of summer.
And if you don’t feel like going out to try one, you can make it at home! All you need is a bottle of your favorite rosé*, some strawberries, a little bit of simple syrup, ice, and a blender.
*It’s recommended that you use a bold rosé that has more color, so it still looks pink when it’s blended. Some of our favorites rosés are Ameztoi Rubentis Txakolina and Franciacorta.
Bon Appetit put together a recipe you can try:
Pour a bottle of rosé into a container and freeze for 6 hours.
Boil 0.5 cups of water, 0.5 cups of sugar, and the sliced strawberries together for 3 minutes to make a simple syrup.
Remove from heat and let cool for 30 minutes. Then strain to remove the strawberries.
Pour the frozen rosé into a blender and add 3.5 ounces of the simple syrup, 2.5 ounces of lemon juice, and 2 cups of crushed ice. Blend until smooth.
Pour, garnish with a sliced strawberry, and pop in a straw.
And if you want to get creative, some bartenders are adding things like vermouth, raspberries, or a touch of honey to mix it up. It’s a great new recipe to try for your next happy hour … or just a hot October afternoon to treat yo’self. Cheers!