There are few luxuries in life we enjoy more than a summer happy hour with a refreshing cocktail.
In some travels around the United States, I found my love for craft cocktails and the ritual in their preparation- finding the right ingredients, making the mixers from scratch, using the perfect glass for the right beverage. Did you know that ice and the glass are considered ingredients? I didn't. My version of cocktails before my travels was middle-shelf spirits and club soda. Things have gotten more complicated over time, but also much tastier.
This cocktail is a house favorite. Mostly because blended drinks are the way to any overheated heart this time of year, but also because the strawberry syrup gives the rosiest color and a berry delicious sweetness. (I couldn't help myself)
My preferred choice for serving is a variation of a coupe glass, so the melting process doesn't interrupt the taste. I also find that the sweetness and tart flavors are paired best with grilled foods or something with a little heat. Frosé will become your house favorite too, so take your time before you insta-story the process— You'll find people invite themselves over.
+ 1 bottle medium/full body rosé | Preferably a rosé from a pinot noir
+ 1-2 cups fresh strawberries | Hulled, and sliced
+ 1/2 cup sugar | Organic, raw is our favorite
+ 1/2 cup water
+ 2-3 oz fresh lime juice
+ 1 cup crushed ice
Serves about 4-6
+ Pour one bottle of rosé in a freezable container or ice cube trays. Freeze for about 6 hours. It will not freeze entirely due to the alcohol content. You're looking for a sturdy shaved-ice consistency.
+ While you freeze the wine, put your sugar and water in a saucepan on medium-high heat to dissolve the sugar.
+ Take out about a half-cup of strawberries and set aside for the garnish. Pour the rest of the strawberries into the saucepan with the sugar-water and bring to a simmer.
+ Once the syrup comes to a steady simmer, take off the heat and let cool. Once it reaches room temperature, pour it into a container (straining the strawberries from the liquid) and stick in the refrigerator until you're ready to blend.
* Don't press down on the strawberries in the strainer, there is a chance you will get seeds, and you'll cloud up the crisp red color of the syrup.
+ 6 hours later...(or less if you used a shallower pan) Scoop the frozen rosé, 2-3 oz of your strawberry syrup, crushed ice, and the lime juice in the blender. Blend until you get a slush-like texture
** The essential step**
+ Pour your blended mixture back into your rosé pan and stick in the freezer. Leave it for at least 30-45 minutes. You want the liquid you just added to set up for when you blend a second time.
+ Once the timer is up, or your overheated friends arrive, put the mixture back in the blender on a low setting. This time it will be a firmer slushy texture. This is also the time to taste-test if you would like to add more syrup or lime juice.
+ Gently pour into a glass— a coupe, martini, or margarita glass will do the trick. You want to pour in the middle of the glass to pile up the mixture and give the cocktail room to melt towards the rim. Garnish with sliced strawberries.
+ This recipe is used with one bottle of rose, but the syrup makes plenty for a larger party with multiple bottles. When I make this, word gets around, and I usually have to make a few batches. If you're making one batch you can cut down the syrup, make sure it's equal parts sugar and water.
+ I haven't found a use for the simmered strawberries yet, if you can think of one, please let me know! They usually get tossed.