Spring kicks off next week which means so does rosé season! I definitely enjoy wine seasonally – I like reds during fall or winter and rosé or crisp white during spring and summer. I’m not sure why especially since we don’t have true seasons in Houston but as soon as daylight savings time happens, I switch my glass to rosé!
I was at one of my favorite brunch spots last Sunday and frozen rosé (or frozé) was featured as the new seasonal cocktail. Of course I had to try it! Their version was tasty but a little watered down for my liking so I decided to make my own at home using Master of Mixes White Peach Mixer. The combination of real peach and key lime juice pairs really nicely with dry rosé wine. I freeze the mixer in ice cube trays beforehand to preserve the flavor of the cocktail and prevent the drink from watering down as the ice melts. It’s a quick cocktail to make and is a great alternative to a mimosa or bellini if you’re hosting Easter brunch in a couple weeks!
-Master of Mixes White Peach Daiquiri Mixer
-Dry Rosé Wine
-Ice cube tray
-Chamomile flowers for garnish or mint leaves
Fill an ice cube tray with the white peach daiquiri mixer and put in the freezer for 3-4 hours or until completely frozen. When you’re ready to mix up a batch, add a bottle of chilled rosé and the ice cube tray of frozen mixer to a blender. Blend until slushy and pour into glasses. Garnish with edible chamomile flowers or sprig of mint. Cheers!
Thank you Master of Mixes for partnering with me on this post. All thoughts and opinions are my own.