Hot (weather) tips: 10 rules for perfect frosé

It’s too hot outside. You need to be making frosé (‘frozen rose’).

There are basically two frosé styles:

  • Bon Appetit’s recipe is the best for light, bright, strawberry frosé.
  • The creepy bartender with his creepy easy jazz music demonstrates the stronger, more cocktail-like version. Pick your starting point and then experiment!

The basics:

10 Unscrewed tips for frosé:

  1. No ice. Ice waters down the wine and that’s boring and sad. If you’re making the Bon Appetit recipe above, leave out the ice and using more wine.
  2. Prepare. It takes 6 hrs to freeze, so keep an emergency batch frozen at all times. Even if you don’t have the extra ingredients on hand, just pour and freeze a bottle. You can add the other stuff when blending and it’ll still work.
  3. Cheap rose is fine. But… if you think it’s bad wine when you taste it… you’ll need to add more sweet stuff (sugar, liqueur, fruit).
  4. Watch the sweetness. Err on the side of less sweet, so you can taste the rosé, and then dial it up as needed. Use sugar, liqueurs (Cointreau, Grand Marnier, Aperol, etc.) or fruit purees to sweeten.
  5. Fully dissolve the sugar. If you’re using sugar, make a simple syrup first (see recipe here). If you try to add sugar before serving it will be grainy and your guests will make weird faces.
  6. Optional liqueurs. Fancy liqueurs, like the ones in the video, aren’t required, but you’ll need to replace their sweetness with more sugar or fruit.
  7. St. Germain. It’s pricy, but it’s really worth it for this drink. You can find it at liquor stores and some markets like Whole Foods.
  8. Optional firepower. Add some vodka for extra ROI…
  9. No seeds. If you use seeded berries, make sure they are really well pureed before adding. Annoying seeds can ruin the drink.
  10. Don’t overblend. Rosé soup is not delicious.

Enjoy! And let us know what you think!