Frosé
Frosé: Rose, Sugar, Strawberries and Lemon juice. Served in a cocktail glass.
The Spec
Method
Step 1 Pour rosé into a 13x9" pan and freeze until almost solid (it won't completely solidify due to the alcohol), at least 6 hours. Step 2 Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes. Step 3 Scrape rosé into a blender. Add lemon juice, 3½ ounces strawberry syrup, and 1 cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes. Step 4 Blend again until frosé is slushy. Divide among glasses. Step 5 Do Ahead: Rosé can be frozen 1 week ahead.
Served in a cocktail glass.
Spec held as sourced — TheCocktailDB. The house never guesses a drink.
Drinks that share this spec
Shares Lemon juice and Sugar with French 75. If your shelf makes Frosé, it is already most of the way to these:
French 75 · Fruit Cooler · Gin Daisy · Gin Sour · John Collins · Lassi - Sweet · Pisco Sour · Rossini cocktail