How better to end the year that was 2016 than with a cocktail? Or to ring in a much better 2017? The summer’s hottest cocktail is actually the coolest: Frosé. That’s right – frozen rosé.
It has been the scene-stealer of the northern hemisphere summer and now it’s here on the cocktail lists of Sydney and Melbourne’s chicest bars. Supposedly created by Justin Sievers at Bar Primi in New York earlier in 2016, the Frosé initially attracted a lot of bad press. Oenophiles were aghast – but when made with serious wine (i.e. not the cheap stuff) it is seriously good fun.
Drier rosés have become one of the fastest growing wine styles across the globe. Good for both red and white drinkers, it is amazingly food friendly. Great with grilled salmon, barbecued prawns and a great match for Thai food, this extremely versatile wine most importantly is perfect for the long, hot, Aussie summer.
Giesen Rosé is the perfect starting point for Frosé. Soft pink and crisp, its freshness means it can stand up to fruit, vodka and grenadine for the full Frosé experience. Giesen Rosé is made from Hawke’s Bay Merlot, firstly through a light champagne press followed by a limited time on skins for the minimal colour extraction.
The super easy Simply Frosé Cocktail is just frozen Giesen Rosé and lemonade – blended or crushed together. For something to wow your guests at your next Summer soiree, the Strawberry Frosé Cocktail or Raspberry and Lemon Frosé are the cocktails du jour.
The Strawberry Frosé Cocktail
- 1x 750ml bottle of Giesen Rose
- 2 cups of sliced fresh strawberries (plus more for garnish)
- 1 Tb granulated sugar
- ¼ cup vodka
- 2 tablespoons grenadine
- Pour the Giesen rosé into ice cube trays and freeze until solid, 8 hours or overnight.
- Combine the strawberries and the sugar in the bowl of a blender and let sit at room temperature for about 10 minutes, until the berries begin to release their juices.
- Add the vodka, grenadine, and Giesen rosé cubes. Blend the mixture on high until smooth. Pour into glasses and garnish with strawberries, if desired.
Raspberry & Lemon Frosé
- 1x 750ml bottle Giesen rosé
- 1/2 cup sugar
- Large handful raspberries
- The juice of 1 small lemon
- The night before you plan to make this (or at least a few hours before), pour the rosé into ice cube trays or a largish baking dish and place it in the freezer. It won’t freeze completely because of the alcohol in it, but it will turn into a very delicious slush.
- Pour the sugar into a small saucepan and add half a cup of water. Heat, stirring constantly, until the sugar dissolves. Crush the raspberries up with your hands and add them to the sugar/water mixture. Let it all sit for a couple of minutes (preferably in the freezer), and then strain out the liquid (you can discard the solids).
- Remove the frozen rosé from freezer and scrape it into a blender. Add the raspberry simple syrup you made, the lemon juice, and about a cup of crushed ice. Pulse until smooth, and drink immediately.
This Magnificent Life’s tips: Go beyond mint and think basil for great flavour and a zinging green garnish. Try different shape glassware from coupes and flutes to old fashioned or as we used stemless wine glasses. Decorate with rose petals or other unsprayed flowers. Add more berries for a brighter, more vibrant cocktail. Bake cocktail sugar hearts made from your favourite Bitters and caster sugar in silicone moulds for the ultimate Instagram/Pinterest pic.
For more Frosé ideas: https://giesen.co.nz/our-wines/frose/