Slushies—and frosé in particular—spent the last half of the 2010s enjoying a massive surge in popularity. Summertime saw patios across the U.S., and beyond, filled with imbibers enjoying frozen rosé. Sometimes it was straight-forward, just frozen and blended rosé maybe with a bit of sweetener. Other recipes involved vodka or other hard alcohol giving it an extra kick. And while a very basic frosé recipe can be perfectly refreshing and satisfying, it can be fun to get more creative with it.
“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. To that end, Wallach created the Triple Berry Chamomile Frosé, a mix of rosé, vodka, shrub, chamomile tea and a pre-batched frosé mix from Kelvin Slush Co. “The berries pull out all the fruit notes in the rosé, making it a well-rounded cocktail,” Wallach adds.
Wallach calls for Chapoutier Côtes du Rhône rosé as the base for this slushy drink, however if that’s not available in your area, you can substitute another rosé, preferably another Côtes du Rhône, but if not, another French rosé can fill in. Just be to sure to find something on the dry side, especially if going American, as otherwise the final product can end up overly sweet.
Vodka gives the drink some backbone and booziness, while the Kelvin mix adds fruitiness and sweetness without being overly cloying. Made with organic peach and strawberry juice, it contains no artificial colors or corn syrup. A triple berry shrub gives the drink even more fruitiness and some tartness, while chamomile mellows the concoction and adds some floral notes. All blended together and garnished with mint and berries, it’s like summertime in a glass, no matter what month of the year.
- 6 ounces Chapoutier Côtes du Rhône rosé
- 2 ounces vodka
- 4 ounces Kelvin frosé mix
- 4 ounces triple berry shrub*
- 2 ounces brewed chamomile tea
- Garnish: blueberry
- Garnish: strawberry
- Garnish: raspberry
- Garnish: mint sprig
Add all ingredients into a blender with 2-3 cups ice and blend until smooth.
Pour into 2 large wine glasses.
Garnish each glass 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.