After its 2016 debut at New York’s Bar Primi, Frosé quickly became the go-to summer drink.
This tasty frozen cocktail is super easy to make and is extremely versatile with its simple base ingredients. While it has slowed down in trendiness over the years, it is still a refreshing delight to enjoy on those blazing hot days while out with some friends or just relaxing on your own.
Frosé is simply frozen rosé blended with fruits, usually strawberries, to match the notes of the wine, but any fruit combo is sure to be fabulous!
“Frosé King” Jess Patterson, owner of Charleston-based Frosé and beach eatery, The Co-Op, shares a few tips on how to create the best Frosé along with his go-to recipe to keep cool on these last dog days summer.
Tips to making Patterson’s famous Frosé
- Always use a dry rosé!
- Price should not matter.
- Never ever add water or ice. Ever!
- Make your own simple syrup.
Frosé
Ingredients:
- 1 bottle Dry Rosé
- 1 1/2 oz Fresh Squeezed Lemon Juice
- 2 1/2 oz Simple Syrup*
Preparation: Open your preferred bottle of rosé and have yourself a glass while you make your Frosé. You will need to free up about 6 ounces of bottle space to fit in the lemon juice and simple syrup. Empty lemon juice and syrup into the bottle of Rosé and shake. Cork back up and place in the freezer for about 4 hours, or overnight. Once completely frozen, take out and run warm water over the glass bottle until you see some separation. An ice pick is perfect to help pull out your Frosé. Serve in a wine glass. Enjoy!
*Simple Syrup: This can be done using any fresh fruit. Our most popular is strawberry. Simple syrup is just 1/3 water, 1/3 sugar, 1/3 fruit. Empty equal parts into a pot and bring to a boil. Done! Or be lazy and buy simple syrup at the grocery.
The post Check Out Bartender Jess Patterson’s Famous Frosé Recipe appeared first on Chilled Magazine.
Source: Mixology News
