Welcome to Friday Cocktail Hour.
Today I give you two cocktails for the price of one. Frosé or rather- frozen Rosé wine- mixed with either mint infused simple syrup and frozen peaches or cherries.
It is late summer here in the Northwest so the cherry version is my personal favorite. It is bright and sweet without tasting like a dacquiri. The mint infusion gives the cocktail even more boldness. I find it really cuts through the sugar making this much more enjoyable to drink.
The peach version is much lighter, but equally as good. It looks so tempting and pretty in a glass- you may have sample both and decide for yourself. 😉
Choose a bold Rosé. You do not want an inexpensive bottle. Ask your local wine merchant for help on this.
Pour your bottle of Rosé in a pan or glass dish in the morning and let it freeze throughout the day. I added a tiny drizzle of grenadine to my Rosé- really just for color. Make your simple syrup and let that chill all day as well.
If you do not have time to freeze the Rosé, a well chilled bottle will work fine- the beverage will just not be as slushy.
Remember those orange peel ice cubes we made a few weeks ago? If you have any left put two or three in the blender while mixing this cocktail. I store my extra frosé in doubled up zip lock bags in the freezer so I can enjoy this frosty cocktail anytime. Cheers!
Peach or Cherry Frosé
1 750 ml bottle of bold Rosé wine
2 cups frozen cherries OR
3 cups frozen peaches
fresh mint- reserve a few stems for garnish
1 cup water
1/2 cup sugar
Method- Total time- 8 hours. Makes 3 cocktails
- Pour entire bottle of wine into a large glass dish. If desired, add a dash of grenadine. Place in freezer for at least 6-8 hours or overnight. Mixture will not completely freeze because of the alcohol.
- In a small saucepan, make a simple syrup with sugar, water and mint. Bring to a simmer and stir until all the sugar has disolved. Let cool, pour into a container and place in the fridge until time to assemble your beverage.
- Place serving glasses in the freezer to chill.
Remove mint leaves from simple syrup.
In a blender, add 2-3 ice cubes, 2 TBSP of simple syrup or more to taste, the frozen fruit of your choice and the frozen wine. Blend until frosty and slushy.
Garnish with a thinly sliced fresh peach or cherry and a sprig of the remaining mint.
Leftovers can be stored in a zip lock bagged ( we recommend double bagging) for up to one month.