How to turn a sophisticated wine into a killer blender cocktail
By Paul Hodgins
The frosé, a rosé wine cocktail, is popular this summer. (Thinkstock)
The frosé first appeared last summer and it’s getting more popular. (Thinkstock)
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Just when I thought the rosé bubble was about to burst, along came frosé.
The pink French upstart wine was showing unmistakable signs that it was about to jump the shark. Albertson’s and other garden-variety supermarkets are featuring huge rosé displays near checkout counters. The price of Miraval, suavely marketed in happier times by its owners, Brad Pitt and Angelina Jolie, is creeping ever skyward. Neighborhood restaurants are offering more than one rosé by the glass, often charging the same prices for this traditionally inexpensive lightweight as they would for good-quality chardonnay, or even more.
But then some wiseguy (or girl) mixologist tried freezing it, mixing it with a tasty liqueur or some fruit, and viola! A new summertime concoction was born. Frosé first appeared on my radar last summer. This summer, it’s everywhere.
At Daniel Boulud’s db Bistro Moderne in New York last month, we tried an elegant version of the drink as an aperitif. It’s an excellent deterrent to Manhattan’s sweaty summer heat.
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