Over the steamy hot days of the Fourth of July weekend, our house was continuously full and everyone was looking for relief that not even our dinky little pool could provide. After much debate we came to the conclusion that the only cure we were going to find was in the form of a frozen cocktail. So we grabbed a few bottles of rosé and sipped on Grapefruit Frosé all weekend long… it was fabulous.
If y’all haven’t heard all the hoop-la lately, frosé is simply frozen rosé — basically an adult slushie made with summer’s favorite wine. Living with the sommelier husband, just the idea of freezing wine is revolting and wasn’t ever going to happen in the Steele House. But then the heat came and it got hot and hotter and hotter and well… we gave in. Frosé is like a cold wave of tart fruit with a slight sweetness that makes a blistering Texas summer feel like spring again. The only problem is that being alcohol based they melt fast which makes you want to drink it really fast and we all know what happens then. You’re seeing double with an intense brain freeze but it just might be worth it because you no longer feel like the wicked witch of the west.
The first time I heard of frosé was this spring when our bartender friends were talking about, Kelly Fields’ creation “Frosé Y’all” at Willa Jean in New Orleans. So, I’m going to assume this is the birthplace of the frosé. What? Another talked about cocktail was created in New Orleans? Fields’ frosé is a basic blend of rosé, ice, and simple syrup to be whirled up to a slushie perfection. Of course, we had to put our spin on things.
An intensely refreshing blend of fruity pinot rosé, citrusy grapefruit, and Velvet Falernum (a sweet-tart cane sugar liqueur from Barbados) combine to create a frozen cocktail with the perfect balance of flavors. Instead of using ice that waters down the drink, we froze the rosé first in ice cube trays. We also used a pinot rosé that was pretty balanced, not too sweet, not too dry and bitter, and had a good balance of fruit. Then we added a touch of grapefruit juice to help amplify the rosé. To finish it off, we used Velvet Falernum in place of simple syrup because we wanted something a little more substantial than simple syrup. By the way, Velvet Falernum is widely available in liquor stores and can be a great substitute for simple syrup. I always keep a bottle in my bar. After a few tries to get the proportions down, we had ourself a damn good summer cocktail. Hope you enjoy!
An intensely refreshing blend of fruity pinot rosé, citrusy grapefruit, and Velvet Falernum (a sweet-tart cane sugar liqueur from Barbados) combine to create a frozen cocktail with the perfect balance of flavors.
- 1 750-ml bottle Pinot Rosé
- 4 ounces (3/4 cup) fresh grapefruit juice
- 4 ounces (1/4 cup) John D. Taylor's Velvet Falernum Liqueur*
- Grapefruit wedges for garnish, if desired
- Freeze rosé in ice cube trays until frozen solid.
- In a blender, combine frozen rosé cubes, grapefruit juice, and Velvet Falernum. Pulse until blended and smooth but still icy.
- Equally pour into 4 glasses, garnish with grapefruit wedge, and serve.
by Meredith Steele
- * John D. Taylor's Velvet Falernum Liqueur is a cane sugar liqueur and can be found at liquor stores. Simple syrup at a 1:1 ratio can be substituted. To make simple syrup: combine 1 cup of water and 1 cup of granulated sugar in a saucepan and bring to a simmer. Stir until sugar is dissolved and remove from heat. Allow to cool completely. Can be stored in the refrigerator for 1 week.
- ** You can re-freeze any unused cocktail. Simply pour into ice cube trays, freeze, and blend to serve.