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I feel as though we’ve already hit peak frosé and I only just learned what it is—a rosé wine slushie, right?
I feel like I want to drink it out of one of those oversized plastic wine glasses that has rhinestones and a hot pink saying, like “Her Wineness."
However it’s served, I want to drink it. At my house—my dreamy vacation house; at the club—the country club!!; in the park. Only kidding, officers.
So I sought a method for making it that was accessible, so that I could have frosé in minutes without a stocked kitchen or any forethought. I present to you: frosé in a bag. (You can even make it outside if you bring ice along.) It uses the same technique you used to make ice cream in a bag at camp (or in fifth grade science class), except that now, the ice cream is booze.
Yes, this is a ridiculous idea and I should never have come up with it. But humidity makes us do weird things, and rosé is nothing if not a playground for frothy ideas that actually taste good.
Here’s how to “make” frosé in a bag:
- Gather your materials: rosé (preferably, but not essentially, cold), 2 small ziptop baggies, ice, salt, napkin or towel.
- Fill a little plastic ziptop bag with rosé. The more wine you add, the more you’ll have to work for the slushie. I’d start with one glass worth. Zip up the bag, releasing as much air as you can without making a mess of the wine.
- Put the rosé bag in the second little ziptop bag. Fill that bag fully with ice, making sure you’ll still be able to seal it. Then pour pinches and pinches of salt over the ice; this will get the ice colder than ice-cold. Seal the second baggie, then start to shake.
- Shake the bag until the rosé starts to turn into frosé, which should be around 5 minutes, depending on lots of factors (the weather, the wine temperature, your muscles). The bag will get really cold, so wrap it in a bandana or towel if you like.
- Pour the frosé into a vessel of your choosing, or for quicker consumption, eat it from the bag with a spoon.
Frozen alcoholic beverages: Yay or nay? Tell us in the comments!
This post was originally published in July 2016.