It all started one night at the roof top of the Gansevoort, doesn’t every great story, some colleagues and I were at an happy hour. I decided to order a glass of rose, well because that what you do in the summer on a roof top for happy hour. A few minutes later, after some witty banter and stories about crazy clients, our drinks arrived and the waitress handed me a pink slushy drink and said “here’s your Frosé”, and that was the beginning of my obsession with this drink.
You know how when you like something or want something and all of a sudden it’s everywhere you turn? Well that was me with this drink. For the next couple of weeks after my first encounter, Frosé was everywhere from my Facebook feed to the drink menus of every happy hour, I think it’s safe to say Frosé is the official drink of summer 2016. In an attempt to cure my Frosé fever and to pass the sickness on I decided to try my had at making this drink and home. Most definitely a simple process but one that should be attempted the day be for your next cocktail party. If you’d like to be hip, check out the recipe below and try your hand at the “official drink of Summer 16”
Ingredients
SERVINGS: MAKES 4–6
1 750 ml bottle hearty, bold rosé (I used Sexy Bitch a Moscato Rosé)
½ cup sugar
8 ounces strawberries, hulled, quartered
2½ ounces fresh lemon juice
Preparation
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Pour rosé into plastic storage container and freeze until almost solid (it won’t completely solidify due to the alcohol), at least 6 hours.
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Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes.
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Scrape rosé into a blender. Add lemon juice, 3½ ounces strawberry syrup, and 1 cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes.
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Blend again until frosé is slushy. Divide among glasses
