Frosé, or frozen rosé, is this summer’s best drinking trend. And no, it’s not the result of forgetting a bottle of wine in the freezer (we’ve all been there). We asked 2 Birds 1 Stone bar director Adam Bernbach for his wine-based cocktail recipe, which includes delicious, locally-made Capitoline rosé vermouth—available in area liquor stores, and at the Dupont FreshFarm Market.
This cocktail recipe serves two, but can easily be scaled up for a summer soiree. The mix of vermouth, wine, fresh fruit, and Branca Menta (a minty liqueur) can be made a few a days ahead, stored in the fridge, and blended come party time.
If you’d rather leave the bar tending up to Bernbach, you’ll find the frosé at 2 Birds 1 Stone on Tuesdays from 6 to 8 pm for “frappé hour,” where blended drinks go for $9. Otherwise, frosé all day.
2 Birds 1 Stone Frosé
Makes two
2 oz. Capitoline Rosé vermouth
2 oz. Rosé wine, preferably very dry
2 oz. Raspberry syrup (see recipe below) equal parts strained raspberry purée & sugar)
1.5 oz. Lemon juice
1 oz. Branca Menta
Optional: fresh mint, to garnish
Directions: Put all of the ingredients in a blender with 2 cups of ice, and blend for a slushy consistency. Garnish with a mint sprig.
Raspberry Syrup
1 cup fresh raspberries
3/4 cup sugar
Directions: Purée the raspberries in a blender, and strain to remove seeds. Place the raspberry purée back in the blender with the sugar, and blend on high. Store in the fridge.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
