Frosé Cocktail: Perfect for Spring and Summer! Recipe by Vincenzo Betulia, The French, Naples, FL
Makes 8 to 10 glasses
The French’s Frosé:
2 bottles Notorious Pink Grenache Rosé
2 1/2 ounces Epic Vodka
12 ounces Rose Syrup (see below)
2 ounces freshly squeezed lime juice
1 ounce freshly squeezed lemon juice
2 ounces freshly squeezed ruby red grapefruit juice
Rosé champagne or favorite cordial (optional)
Dried rosebuds, for garnish (optional)
1 cup water
1 cup sugar
1 1/2 ounces rose water
6 to 8 dried rosebuds (rose water and rosebuds are available on Amazon. A little goes a long way with these two—don’t overuse)
1. In a shallow, plastic container, mix rosé and vodka. Place in freezer for 8 hours (or even better, overnight).
2. Meanwhile, make the Rose Syrup. Bring water and sugar to a boil, reduce heat and simmer for 10 minutes. Add rose water and rosebuds. Simmer for another 5 minutes. Remove from heat and cool. Store in refrigerator.
3. Remove wine-vodka mixture from freezer (it won’t be completely frozen), and scrape to create ice chips. Place in a blender with 12 ounces of Rose Syrup and citrus juices and blend well. Pour frosé back into the shallow plastic container and refreeze for 2 to 3 hours.
4. Right before your guests arrive, remove from freezer and reblend (a regular blender will do just fine). Pour into coupe glasses and, for an extra kick, top each with a pour of rosé champagne or cordial (such as crème de cassis) and a single rosebud.