Previously dubbed the ultimate summer cocktail of 2015 by T&C, a rosé slushy, or better known as Frose, most certainly has my heart and attention in 2016 as well. I can’t really think of a more ideal scenario than sipping on rose slushy after rose slushy poolside all summer long.
Because I needed to do my due diligence when frose recipe testing I tried out numerous combos to come up with the perfect slushy. The winner combines a bottle of rosé champagne and elderflower liquor to give it the perfect subtle sweetness a rosé slushy deserves.
I wanted to share this must-try recipe today so you have time to prepare and serve it while the holiday weekend is still in full swing! You’ll quickly find just how easy it is; simply mix all of your ingredients: 1 bottle of rosé champagne, 1/2 cup of Campari, 1/2 cup of water and 1/4 cup of St. Germain elderflower liquor in a bowl, pour into extra large ice cube trays and freeze overnight. The next day, check on your frozen rosé ice cubes remembering , the alcoholic mixture will not fully freeze, but remain a slushy consistency. And when you’re ready to get your rose on simply place your cubes in a blender and blend. On quick tip before blending, I set a few cubes aside to plop in the top of my drink.
To serve, pour in a tall soda-fountain glass, or champagne coupe, and plop one last frozen rosé cube with a sprig of fresh thyme to garnish. You can really garnish with anything here; think orange, lemon, lime, fresh mint, fresh lavender, etc. Cheers, friends and happy rose holiday! Truly, MKR
- 1 bottle rosé champagne
- 1/2 cup Campari
- 1/2 cup water
- 1/4 cup St. Germain elderflower liquor
- Mix all ingredients in a large bowl.
- Pour mixture into large ice cube trays and freeze overnight.
- Set aside several ice cubes in the freezer to keep as garnish when serving.
- Place the remaining ice cubes in a blender, blend as long as needed to reach desired slush consistency.
- Pour into tall soda-fountain glasses or champagne coupes, and garnish.
