Session Cocktail Recipe: Frosé

About the Frosé Cocktail

The insistence that rosé wine should be consumed only during the warmest parts of the year is a very provincial mode of thinking. But when it comes to one of the more ubiquitous portmanteaus in cocktails — frosé, aka frozen rosé — summertime is the right time to break out the blender. The frosé trend shows no signs of slowing now; in fact, it’s growing, giving birth to a whole range of frosé iterations. Ours gives a nod to our friends at Extra Fancy in Brooklyn, whose version is routinely crowned with Campari.


4 ounces dry rosé wine
1 ounce Giffard Pamplemousse
3/4 ounce fresh lemon juice
1 cup crushed ice
½ ounce Campari (optional)

Glass: Rocks
Garnish: Lemon Wheel


Put the wine, Giffard Pamplemousse, lemon juice, and ice in a blender and process until smooth. Pour into a rocks glass, float the Campari on top, and garnish with the lemon wheel.




Images and recipes courtesy of Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House, LLC. Copyright 2018 by Drew Lazor and the Editors of Punch.