“Frosé has been done over and over, so the true inspiration was finding a way to incorporate new flavors and offer our guests a new experience,” says Gary Wallach, the director of food and beverage at A.R.T. SoHo at the Arlo SoHo hotel in New York City. “The berries pull out all the fruit notes in the rosé, making it a well-rounded cocktail.” The Kelvin mix is made with organic peach and strawberry juice and no artificial colors or corn syrup.
This recipe originally appeared as part of “Bring On the Brain Freeze with These Vodka Slushie Recipes.”
- 6 oz Chapoutier Côtes du Rhône rosé
- 2 oz Absolut vodka
- 4 oz Kelvin frosé mix
- 4 oz Triple berry shrub*
- 2 oz Brewed chamomile tea
- Garnish: Mint sprig
- Garnish: Strawberry
- Garnish: Raspberry
Add all ingredients into a blender with 2-3 cups ice and blend until smooth.
Pour into a large wine glass.
Garnish with a mint sprig and a skewered strawberry, blueberry and raspberry.
*Triple berry shrub: Add 1 cup strawberries, 1 cup blueberries, 1 cup raspberries, 1 1/2 cups sugar and 1 cup water into a large pot and bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally until liquid has reduced by a third. Add 1 1/2 cups apple cider vinegar and simmer on low for 5 minutes. Remove from heat, allow to cool, strain into a glass bottle and store in refrigerator.