Frosé Cocktail Recipe from The French Brasserie Rustique in Naples, Florida


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)

Rose Syrup:

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.

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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