Frosé or frozé, call it what you want – trust me, you will want to make this for summer. Rosé is the product of when red grapes touch the wine for a short period of time. They are typically flowery, citrusy wines that are served chilled.
Rosé is versatile as it can be used for summer drinks as well. This particular blended cocktail with a catchy name consists of rosé, vermouth and frozen strawberries, which add just the right amount of sweetness without watering down the drink. I discovered this drink when I kept seeing snaps of my friends who frequent Bar Primi in New York City with glasses of this refreshing cocktail and now, on the other side of the country, I can make my own version. It’s basically a rosé slushie with a cooler name. For a twist try making this plum frozé.
This summer cocktail only requires a few simple ingredients.
I always look for a dry rosé to use in this recipe. The natural sugars from the strawberries will sweeten the cocktail slightly. Look for a mid-range wine – since it will be blended with other ingredients it’s not worth it to spend a lot on a nicer bottle.
I use frozen strawberries in this recipe so less ice needs to be added to create a slushy consistency. This helps to keep from watering down the drink. 3/4 cup fresh strawberry purée can be substituted if needed. Garnish with fresh strawberries if desired.
Vermouth is a dry fortified wine made with aromatics and botanicals (often used to make martinis). In frosé it enhances the flavors of the wine and strawberries.
Add the rosé, vermouth, frozen strawberries and ice in a blender.
Puree until the mixture is the consistency of a slushie. Add an additional cup of ice if needed.
Divide the mixture among glasses and top with a fresh strawberry. Serve immediately.
If you enjoy this frosé recipe, I recommend giving these a try:
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