Strawberry Coconut Frosé
Frosé was invented in 2016 at Bar Primi in NYC. I’d read that the original recipe contained vermouth, and indeed, the articles about the bar’s drink sensation contain vermouth. I came, however, to a shocking discovery on YouTube video from the time: the original recipe contained Cocchi Rosa, which tastes nothing like your average sweet vermouth, and it sounds like an amazing idea.
The drink is infinitely riffable, and most recipes contain strawberries and rose. My favorite and perhaps unexpected addition is coconut water, which lowers the ABV enough to have a full 12oz slushie. It also adds a subtle tropical vacation vibe.
Some recipes create strawberry syrups or include ice, but I think the simplest method is to simply blend everything at room temperature, freeze, and then reblend on demand. Alcohol and sugar prevent the formation of solid ice. I also prefer to run the mix through a mesh strainer before freezing
As for ingredient quality, I actually think frozen strawberries might be a better fit. Raw strawberries sometimes have vegetable smell (which isn’t at all a big deal when you eat them fresh, and I think either light maceration, cooking or freezing can help take that away. I will have to experiment.
1 bottle rose
10 oz strawberries
1 17 oz can of coconut water (unsweetened)
1/4 sugar (to taste)
Blend all the ingredients. Run through a mesh strainer. Freeze. Scoops and reblend on demand!
