Frose

What is Frose?

Frosé - short for frozen rosé - is exactly what it sounds like: rosé wine blended with frozen fruit into a silky, adult slushie that goes down dangerously easily. Invented in 2016 at Bar Primi in New York City, it spread across the country almost instantly, becoming the defining summer cocktail of the late 2010s. A decade later it's still one of the most searched frozen cocktails online, and frozen slushy cocktails are one of the biggest trends heading into summer 2026.

The beauty of Frosé is how little effort it takes for how impressive it looks. Three core ingredients - rosé wine, frozen strawberries, and a touch of sweetener - blended until smooth produce a vivid pink drink that tastes like an elevated wine slushie. It's fruity, lightly tart, not too sweet, and absolutely made for warm-weather entertaining.

Taste Profile

Frosé occupies a genuinely unique position in the frozen cocktail category because it tastes unmistakably like wine rather than a fruit-flavoured slushie — the freezing process concentrates the rosé's flavour rather than diluting it, which means the dry berry, peach, and floral notes that characterise a good Provence-style rosé come through clearly beneath the strawberry sweetness. The frozen texture changes the drinking experience considerably compared to a standard wine-based cocktail: the cold numbs the palate slightly, which softens the wine's acidity and tannins and makes the fruit flavours more immediate and approachable. Strawberries and rosé share a natural flavour affinity — both carry red berry, floral, and light stone-fruit notes — which means the blended combination tastes more seamless and integrated than most fruit-and-wine pairings. Simple syrup balances the residual acidity without making the drink taste sweet in the way a commercial slushie would. The vodka, when included, is effectively invisible in the final drink but provides a subtle warmth in the finish that elevates it noticeably above a non-alcoholic frozen wine drink.

Serving Suggestions

The single most important serving decision with Frosé is choosing the right rosé — a dry, pale Provence-style rosé produces a sophisticated, nuanced result, while a cheap, sweet blush wine will produce something closer to a sugary slushy that lacks the wine complexity that makes Frosé worth making. Brands like Whispering Angel, Miraval, or any widely available Provence AOC rosé all perform well at accessible price points. Freeze the wine in a shallow, wide baking dish rather than a deep container — the larger surface area means the wine freezes more evenly and produces a more consistent slushy texture when blended rather than a partially liquid, partially solid mixture that strains the blender. For a party, blend the full batch immediately before guests arrive and transfer to a wide-mouthed frozen pitcher or insulated jug; stir before each pour as the mixture separates slightly as it sits. Fresh strawberry slices frozen flat on a tray overnight make a beautiful and practical garnish — they keep the drink colder longer without adding liquid dilution the way regular ice cubes would, and they look considerably more elegant than a plain strawberry on the rim.

Why You'll Love It?

Ingredients for Frose

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Step‑by‑Step Instructions

1. Pour the rosé wine into a large zip-top freezer bag or a baking dish. Seal and freeze for at least 6 hours (overnight is best). The wine will not freeze solid due to the alcohol - it should be thick and slushy.
2. Add the frozen rosé, frozen strawberries, and simple syrup to a blender. Add vodka if using.
3. Blend on high for 30–60 seconds until completely smooth and slushy.
4. Taste and adjust sweetness. Pour into chilled wine glasses or tumblers and garnish with a fresh strawberry. Serve immediately.