Frose
Rosé wine frozen with strawberries, sugar and lemon into a pink slush. Bar Primi's summer-of-2016 sensation, and a drink that needs a freezer and a day's notice.
Built to the standard modern spec; not yet tested in our kitchen. How we test.
The recipe.
Scaling adjusts quantities only. Prepare shaken drinks in individual portions.
Let’s make a good drink.
Pour the rosé into a shallow baking dish and freeze for at least six hours, until it is a firm slush — it will not freeze solid.
Meanwhile, toss the strawberries with the syrup and lemon juice and let them sit for half an hour; blend smooth and chill.
Scrape the frozen rosé into a blender, add the strawberry mixture and the vodka if using, and blend until it is a smooth slush.
Pour into chilled wine glasses or coupes and garnish with a strawberry. Serves four.
A thoughtful finish
- Choose a bold, fruity, dark-pink rosé — a Provençal pale one disappears under the strawberries. A Spanish rosado or a Pinot Noir rosé works well.
- If the slush comes out too thin, return it to the freezer for 30 minutes and blend again.
- A splash of vermouth, as the original had, adds depth; a splash of vodka adds strength and keeps the texture soft.
Common mistakes
- Expecting the wine to freeze like water. It will not; it needs the freezer time and the fruit for texture.
- A sweet rosé plus the sugar. Use a dry wine.
- Blending with ice to speed it up. The ice dilutes it into pink water.
A few good questions.
Why doesn't rosé freeze solid?
Alcohol lowers the freezing point. At 12% the wine turns to a slush in a home freezer but never to a block, which is what makes frosé possible.
Can I make it without strawberries?
Yes — raspberries, peaches or watermelon all work. The fruit is for body and sweetness as much as flavour.
How strong is it?
Around 9% ABV without vodka — a little less than the wine, after the fruit and sugar. With vodka, about 12%.
How far ahead can I make it?
Freeze the wine the night before; blend just before serving. The blended slush keeps an hour in the freezer and then starts to set.
Variations
- Frozen Margarita — Tequila, lime and orange liqueur, blended.
- Strawberry Daiquiri — Rum, lime and strawberries, blended.
- Sangria — Red wine, brandy and fruit, chilled.
- Aperol Spritz — Aperol, prosecco and soda — the other pink summer drink.
Where it comes from
2016 · New York City · Justin Sievers · Bar Primi
Justin Sievers, bar director at Bar Primi in the East Village, put frosé — frozen rosé — on the menu in the summer of 2016, after experimenting with freezing rosé on a sheet tray and blending it with strawberries, sugar and a little vermouth. It went viral within weeks, was declared the drink of the summer by every outlet that declares such things, and spawned a machine industry. The trick is that wine alone will not freeze solid because of its alcohol, so it freezes into a slush, and fruit and sugar give it body. The recipe below is the home version without the vermouth.
Sources
- Bon Appétit, 'How to Make Frosé', 2016 (article)
- The New York Times, 'Frosé Is the Drink of the Summer', 2016 (article)
- Robert Simonson, Modern Classic Cocktails, 2022 (book)
Strength. About 1.42 US standard drinks at an estimated 7.5% ABV, estimated from the ingredients and technique, not measured. What that means.
A little character in every sip.
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