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The original Frosé from Willa Jean (www.nola.com)

For those unfamiliar with the alcoholic slush which took the U.S. by storm last year, Frosé is derived by combining ‘Frozen’ (indicative of the state of the cocktail) with Rosé wine (it’s main ingredient).

References to the cocktail peaked around June 2016 but can be traced back to Kelly Fields, Partner & Pastry Chef in one of New Orlean’s most popular haunts, Willa Jean. She was credited with this back in May 2016 but it’s likely to have been around for a while before that.

As you’d expect being a spring cocktail, the flavours are sweet and fruity with the main constituent flavours being a light Rosé Wine, Strawberry Puree & Lemon Juice. These are all blended together (either with the wine frozen into cubes or with plain crushed ice) to create the slush. We’ve included our favourite recipe at the end of this article for you to try.

The good news is that by using dry-ice from the JetChill machine not only can you freeze the slush instantly, rather than using tons of ice. This is very important in summer when the demand for your bar’s ice is peak. Just think of all the Mojitos, Daiquiris and Fruit Ciders you can serve on a hot day. With a reduced need for freezer space and for crushed or cubed (if you hate your blender) ice that leaves more for use elsewhere in the venue. All you need to do is find space for a cylinder of Co2 Gas.

Not only will you be able to freeze slushes on demand, but you can also carbonate the slush. This is a posh way of saying that we can make the slush fizzy by infusing carbon dioxide into the mixture. The carbonation adds an extra dimension to the flavours on the palette and is incredibly refreshing – there’s a reason Coca Cola chose to be a carbonated beverage!

Anyway…enough of the teasing as we’re sure your tastebuds will be tantalised and mouths watering listening to us describe refreshing, fruity, frozen cocktails. Check out the frosé recipe below. Oh and if you’re not salivating already, try this little mind game…just imagine slicing a freshly cut lemon and that fresh lemon smell. See! It works!

Presentation is key, make sure you garnish with a Summer Berry (www.31dover.com)

Recipe:

  • 175ml Chilled Rosé Wine
  • 25ml Strawberry Puree (Funkin or Re’al)
  • 12.5ml Lemon Juice
  • 12.5ml Stoli Razberi
  • 2 JetChill Dry Ice Pucks

Method:

Combine all ingredients in a blender and blend until they form a slush. For hotter environments or if the ingredients aren’t straight from a chilled fridge you may need to add additional dry ice. Serve in a Wine Glass, Coupe or other Stemware. This is important to help keep your drink cool (reduced hand contact).

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