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Frosé is the boozy rosé and gin combo taking over your Instagram feed


After a long week at the office, there’s nothing nicer than sinking into a cosy armchair with a glass of something cool and delicious; it could be a chilled glass of rosé, or a tumbler filled with gin, tonic and a wedge of lime. But, quite honestly, we’d be hard-pressed to choose between the two of them if we were asked to name our favourite.

Step up to the plate glass Frosé, the delicious new frozen cocktail recipe that’s taking over our Instagram feeds.

The drink, which debuted at Bar Primi in New York last summer, has captured the imaginations of social media users and foodies everywhere – and it’s all thanks to its unusual flavour pairings.

Think a heady mix of rosé, gin and ice.

How every Fridays should be spent #frosé #slurpeesforgrownups

A video posted by Dinie T (@dinietee) on

The frozen slushie-style drink is pretty as a picture, thanks to its photogenic pastel charms.

But the proof, as they say, is in the pudding – and this drink isn’t just another questionable recipe designed to look good on Instagram.

Read more: The amazing health benefits of gin, revealed

The heady botanicals in the gin really stand up to the tart flavours of the rosé, making it taste absolutely phenomenal. Better still, it’s laced with plump, ripe strawberries – which adds the perfect punch of sweetness to the chilly concoction.

If all this has tempted you to whip up a Frosé (or two) of your very own, then you’re in luck; the Daily Telegraph has designed a recipe that’s easy to follow from the comfort of your own home – no slushie machine required.

First of all, you need to prepare a day ahead (though it only takes five minutes): pour a bottle of rosé into ice cube trays and freeze all of that delicious wine overnight.

Once this is done, you can pop the cubes into a blender with gin, strawberries and sugar for a tall, tart, treat of a brunch-time cocktail.

Read more: This company will pay you to travel the world and drink gin

You can find the full recipe here.


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