WIP Cocktail Club: #5 Sloshed Puppie aka Strawberry Frosé Blitz
I like to think of this as a 'Congratulations, you've made it to the end of the school holidays' type of cocktail. The end is in sight and, miss them as you will, you definitely deserve a drink. Perhaps it's spending too much time recently in soft play and cinemas which means I'm inspired, yet again, by the idea of a grown-up Slush Puppie. I've been wanting to try frosé (frozen rosé) for some time now, and finally got organised enough to make it happen. A bottle of frozen rosé blitzed up with no added ingredients is also blissful in the sunshine - the recipe below is just extra special. Cheers!
Serves 6 (or rather makes 6 glasses - hic)
1 bottle of dry rosé
250g fresh strawberries, plus more for garnish (optional)
1 tablespoon caster sugar
110ml gin (I used Bulldog) or vodka if you prefer
50ml Aperol (or grenadine if you want it sweeter)
There are two schools of thought on the freezing-the-rosé front. The first is to pour the rosé into ice cube trays and freeze until solid, 8 hours or overnight. The second to divide into a couple of tupperware containers and do the same. Apparently in the bottle is a no no. Go figure.
The next day, or at least 2-4 hours later (I know - organisation required - alternatively just have some rosé permanently frozen in your freezer...) you can begin!
Add the strawberries and sugar to the bowl of a blender and leave them for ten minutes or so, during which time the strawberries will release some of their juices and begin to dissolve the sugar.
Next add the gin/vodka, Aperol/grenadine, and the frozen rosé. Blend the mixture on high until smooth.
Pour into glasses and garnish with strawberries, or mint, or pretty flowers if you so wish.