Friday, July 20, 2018
Bars & Spirits

Drink of the Week: a recipe for Frosé, or frozen rosé

Despite summer ending for the rest of the country after Labor Day, the warm, yearlong temperatures of the Sunshine State mean frozen drinks are as never ending as our summer. The most popular summertime slurps often turn traditional alcohol such as wine or beer into icy, fruity smoothies.

This blended drink, cheekily dubbed "Frosé," or frozen rosé, is a perfect recipe to have on hand for any gathering, whether it is a day at the pool or a night in with friends looking to add a boozy punch to the traditional slushed drink.

For this recipe, we used a deep, dry, not-too-sweet rosé as the base — a wine with more body to it, so it maintains its alcohol and flavor during the freezing process. Another important ingredient is sugar. Some rosés have a natural sweetness, but ours lost a good amount during the freeze. A simple syrup elevates the concoction. A few tablespoons of honey would work just as well and give off a more natural taste.

Scott Pollenz, Times staff writer

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