Frosé is the ultimate NYC summer drink. Who knew that frozen rose wine would become such a hit. Today, the adult slushy appears on cocktails menus throughout New York City. We at the Ribbon love this summer cocktail and feel that a summer wouldn’t be complete without it. At The Ribbon we have a unique twist to our Frosé and add Aperol, never would have thought, huh?
The dryness of the rose is complimented by the subtle hints of orange and rhubarb that are found in the Aperol. Frosé is so easy to make at home your friends will think you’re a master mixologist. Our recipe isn’t too sweet, but if you like sweet drinks you can always add more simple syrup. Wondering how to make Frosé, your in luck check below and tag pictures of your frosé on our social media @theribbonnyc
How to Make Frosé 1 Bottle (750ml) of full Dry bodied Rosé ¼ Cup of Simple Syrup 1 oz Fresh lemon Juice 1 oz Aperol 1 cup frozen Strawberries 1 cup Ice
The above recipe is for serving size of 4
Combine Rose, Simple Syrup, Lemon Juice, and Frozen Strawberries into a blender Turn the Blender on low and allow the strawberries to become emulsified and crushed up. Depending on the thickness of frosé add additional ice cubes to thicken the mixture Divide evenly into coupes or wine glasses Garnish with Fresh strawberry