Yes Way, Frosé!
What better way to survive an unbearable heat wave than a new cocktail spreading throughout the nation?
It’s frosty, it’s sweet, and it’s made purely with your taste buds in mind; The Frosé!
The hottest drink of the summer aims for a thickened, slushie-like and frozen consistency, guaranteed to spark up a love affair. But is this just a summer fling with or lusting over, or is there long-term commitment? With some type of variation on the original recipe, concocted by the popular social scene of NYC, every restaurant along the eastern shoreline is trying to promote their own unique version of the movement and contemporary following.
Since the east-coasters took matters into their own blenders with the genius innovation of what is basically just a wine infused slurpee, we decided to pick our favorite!
Vic Rallo, Host of PBS’s Eat!Drink!Italy!, restaurateur, and New Jersey resident, highlights his homemade Frosé as a fan-favorite and most recommended menu item for individuals seeking a bold & boozy adult beverage to sip on this summer. Vic accredits the drink as to what keeps his patrons coming back for more as the freshly mixed cocktail embodies the feelings of a summer romance.
He goes through countless cases of rosé each and every week in order to fulfill the high-demand of the trendiest drink in town!
Rallo believes that using a quality wine is the foundation for a good Frosé.
In the hand-crafted Frosé recipe below Vic uses Masciarelli Cerasuolo d’Abruzzo Villa Gemma, a Rosé with notes of fruit and flowers. Pair this with your favorite brunch-dish and you got yourself a Sunday Funday or a thirsty any day!
The Frosé
- 1 bottle of Masciarelli Cerasuolo d’Abruzzo Rosé or your favorite brand of ‘Rosé’
- 2 cups of sliced fresh strawberries (and a few whole strawberries reserved for garnish)
- 1 tablespoon simple syrup
- 2 tablespoons grenadine
Pour rosé into an ice cube tray and freeze. Once frozen, add sliced strawberries, rosé cubes, grenadine and simple syrup, blend until smooth. Pour into glasses, and garnish with whole strawberries.
No comments:
Post a Comment