Pop rosé wine into your freezer and voilà you just made a frosé. Let’s also add Aperol and fresh orange juice and make rosé-aperol slushies! Enjoy!
One of my favorite things about Atlanta is the beltline, a former railroad trail transformed (and parts still ongoing) into a multi-use trail. It’s the perfect connector
between restaurants and bars in this area and especially wonderful on a warm summer’s evening. I love strolling down the beltline stopping here and there for food and drinks and end the night at the Krog Street Market.
A couple of weeks ago Mr. F and I did exactly that and had a night cap at the “American brasserie The Luminary” where we ordered two Meghan Royales which are rosé-aperol slushies. Long story short, it’s a very refreshing drink and I had to recreate it for my friends. I went through some recipe tweaks but you bet everyone was very supporting and willing to taste-test every version.
Barman Jeff Banks shared his recipe for The Meghan Royale and it is named “the best drink for the summer” 2015 by Town and Country. I know I could have saved myself some recipe test-runs if I had thought about looking it up earlier but where would be the fun in that? However, I think about my recipe as the easy homemade version which can even be also made as a pitcher drink for summer parties.
rosé-aperol slushies (frosé)
You don’t have to go crazy overboard with your choice of the rosé wine, but pick one you would like to drink on its own. Aperol is an Italian aperitif and tastes a bit bitter which is perfectly balanced with the sweet and fruity orange juice. It is the best refreshing cold and boozy summer drink!
- 1 bottle of rosè wine
- 120 ml / 4 oz. Aperol
- 90 ml / 3 oz. freshly pressed and strained orange juice
- 1-2 orange slices for garnish per glass
- Mix the bottle of rosé wine with the Aperol and the orange juice and pour into a plastic container. I like to split this mixture over two or three containers so I can make just two cocktails if I want to.
- Freeze for at least 8 hours, but this can be also made days ahead. Although it will freeze well it won’t ever be solid and easy to blend.
- Transfer the frozen mix into your blender and process on high speed until completely crushed.
- Pour into glasses and serve immediately garnished with orange slices.
On hot summer nights (and days) I like my cocktail lower in alcohol. For the lower-octane rosé-aperol slushies (frosé) a generous handful of ice cubes per serving before blending