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
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.
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.