This summer, Pinterest boards, Instagram feeds and bar menus across the country are filled with a cool cocktail that’s become the darling drink of 2016. It’s frozen rosé, or frosé for short.
“On a hot summer day, the only way to get it better is to freeze it,” said Justin Sievers, the general manager at Bar Primi in Manhattan’s East Village, one of a number of restaurants that’s serving frosé this season.
Earlier this year, Sievers and his team at Bar Primi purchased a frozen drink machine to make frozen negronis. When summer’s heat and humidity set in, the group started brainstorming additional uses for the gadget, and a wine-based drink piqued interests.
“Even as an adult, you want something super cold and refreshing … Just because it’s a frozen drink doesn’t mean it has to be a sugary, sweet sort of drink, so we decided to do something that’s a little bit nicer,” Sievers said.
They experimented with rosé, a pink-colored wine that gets its hue from the skins of red grapes.
“[We said] it’s rosé season, let’s just dump some rosé in there and see what happens,” Sievers said.
And frosé was born.
Bar Primi isn’t the only restaurant serving the frozen wine drink. In fact, several spots in the D.C. area are making their own, including Arcuri, Macon Bistro & Larder and Lyman’s Tavern, DC Eater reports.
Food-focused magazines like Bon Appétit and Real Simple have also jumped on the frosé bandwagon, publishing recipes for the drink.
Read more here.