Tag Archives: mixed drink

Tropical Frose

Tropical Frose

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Nathan and I don’t usually follow the hip new food trends…but this post is an exception. I was reading the morning paper on the Metro this past week and came across an article called “Frosé is taking over D.C.” Frosé (frozen Rose) is the hot new thing…several DC restaurants have concocted their own recipes to great acclaim. It’s easy to see why the drink has gotten so popular so fast…it’s super light, fruity and refreshing for hot summer days. We made our version with a Rosé made from half Cabernet Sauvignon grapes and half Merlot grapes (you want a strong full-bodied Rosé to stand up to the other flavors!) We froze our Rosé and blended it with strawberry syrup, lemon juice, fresh strawberries and frozen pineapple. The result is a light, tropical and suuuuper drinkable beverage that made for a fun happy hour on a hot summer weekend. Try it!

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Strawberry Froze:

From this recipe.

Ingredients

1 750 ml bottle hearty, bold rosé
½ cup sugar
8 ounces strawberries, hulled, quartered
2½ ounces fresh lemon juice
4 fresh strawberries
½ cup frozen pineapple

Directions

1. Pour rosé into a 13 x 9″ pan and freeze until almost solid (it won’t completely solidify due to the alcohol), at least 6 hours.
2. Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes.
3. Scrape rosé into a blender. Add lemon juice, 3½ ounces strawberry syrup, fresh strawberries and ½ cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes.
4. Add pineapple and blend again until frosé is slushy. Divide among glasses.

Cherry Blossom Cocktail

Cherry Blossom Cocktail

If you really wanted to torture Nathan and I, you would take us to the Washington, D.C. Cherry Blossom festival on a Saturday afternoon. We shudder at the thought of the crowds packed into the tidal basin taking pictures, pedal boating or picnicking with the hordes. We’re perfectly happy celebrating the cherry blossoms in ourContinue Reading

Apple Pie Martini

Apple Pie Martini

For the past couple weeks, Nathan and I have been trying to think of a pie that we want to post on Rampant Cuisine before Thanksgiving. We couldn’t think of one that we really wanted to try and so the pie idea gradually and naturally morphed into a pie drink idea (are you surprised!?). IContinue Reading

Honeydew Cocktail

Honeydew Cocktail

Well, I hate (really really hate) to say it but…this is it. Our last hurrah of summer. The mornings have started getting nippier and there’s just that smell and angle of the light that tells me fall is right around the corner. We’re not those people that get on the pumpkin train in early September.Continue Reading

Whiskey Peach Smash

Whiskey Peach Smash

People sometimes ask me if we ever have total failures in the kitchen and the answer is yes! This post was actually supposed to be a Juicy Lucy burger recipe (a burger cooked with cheese inside) but the burgers fell short of our expectations on so many levels that we had to come up withContinue Reading