Frosé: The Frozen Rosé Cocktail That Conquered Summer

Right then, let's talk about the pink phenomenon that's been gracing poolside snaps and rooftop bars since 2016 – the gloriously slushy, impossibly Instagram-worthy Frosé. Before you roll your eyes and mutter "trendy nonsense," let me assure you: this frozen rosé concoction is actually brilliant. It's what happens when someone with a proper sense of fun decides that rosé should be both a wine and a slushie, and honestly? They were absolutely spot on.

Born at the Bar Primi in New York (because of course it was), Frosé has evolved from novelty cocktail to genuine summer staple. And whilst the Instagram brigade might have popularized it, there's real technique behind that perfect frozen texture. C'est magnifique when done properly, and rather sad when it's not.

The Technique: From Wine to Frozen Wonder

Now, this isn't just "chuck everything in a blender and hope for the best" territory. There's method to the frozen madness:

Choosing Your Rosé (Price Matters, But Not How You Think)

Here's the beautiful truth about Frosé: you absolutely do not need to splurge on expensive rosé. Freezing and blending will mask subtle nuances anyway, so save the £40 Provence for actual drinking and go for something cheerful and fruity in the $10-15 range:

• Provence-style rosé ($12-15) – Dry, crisp, classic. Brands like La Vieille Ferme or Château d'Esclans Whispering Angel (if you're feeling fancy)
• Spanish rosado ($10-12) – Fruity and vibrant. Perfect for Frosé
• California rosé ($10-14) – Slightly fruitier, which works brilliantly with strawberries

Avoid anything bone-dry or too subtle – you want fruit-forward and refreshing. And please, for the love of all that's holy, avoid sweet white zinfandel. This is Frosé, not a wine cooler from 1987.

Blender Tips & Texture Perfection

Getting that perfect slushy consistency requires a decent blender and a bit of finesse:

• Use a high-powered blender if you have one – frozen wine is no joke
• Break the frozen rosé into smaller chunks before blending
• Pulse first, then blend continuously once it starts breaking down
• If your blender is struggling, let the frozen wine sit for 5 minutes to soften slightly
• The consistency should be like a proper slushie – thick enough to eat with a spoon, but pourable

Serving Suggestions: Make It Instagram-Worthy

Right, now that you've got your perfect Frosé, let's talk presentation. Because if you're going to make frozen rosé, you might as well make it gorgeous:

• Chill your glasses – pop wine glasses or tumblers in the freezer for 15 minutes
• Garnish thoughtfully – fresh strawberry slices, lemon wheels, mint sprigs, or edible flowers
• Serve immediately – Frosé waits for no one. It starts melting the moment you pour
• Consider a sugar rim – mix granulated sugar with a tiny bit of freeze-dried strawberry powder. Très chic

Pro tip from yours truly: pour into glasses just before serving. If you're hosting, keep the blended Frosé in the freezer and give it a quick stir before serving each round. It'll stay perfectly slushy for about 2 hours.