To think that a little more than a year ago, frozen rosé, aka frosé, was on the fringes of summer refreshers. After all, its very existence seemed more sorority house dare than sound cocktail concept. Wine was something to be sniffed, swirled and studied, not dumped mindlessly into a blender. America begged to differ. Today, the adult slushie sensation appears on bar lists (and Instagram feeds) from coast to coast, proving that sometimes the best rule to good imbibing is to just chill out and drink.
- 1 750-mL bottle rosé wine
- 1 ounce Aperol
- 1 ounce lemon juice, freshly squeezed
- 1/3 cup simple syrup
- Garnish: 4 lemon twists
Pour the rosé into a 9" x 13” baking pan and place in the freezer for up to 6 hours or until almost solid.
Remove the mixture and scrape into a blender, chopping up the larger icy bits.
Add the remaining ingredients along with 3/4 cup crushed ice to the blender, and puree until thickened.
Divide evenly among 4 coupe glasses.
Garnish each with a lemon twist.