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:
Frozen alcoholic beverages: Yay or nay? Tell us in the comments!
This post was originally published in July 2016.