The Tropical Itch is a cocktail that was first poured…
Frosé has been a hot item on many menus – and many Instagram feeds – this summer, though you probably won’t find it in too many tiki bars. Like most wine cocktails and drinks, from sangrias to spritzes, it is easy to play around with the ingredients to put a little bit of a tiki twist on it. This Tiki Frosé is the perfect way to enjoy the summery trend with a little more flair than most. It’s an awesome drink for a summer bbq when you want to serve up a refreshing drink with just enough tiki that will keep your friends cool while warming them up for a round of mai tais later in the evening.
This recipe uses a whole bottle of rosé and yields three generous servings, though each is fairly low in alcohol. It requires a little advance preparation because the rosé is sweetened and then frozen in ice cube trays overnight. You can also pour it out into a shallow casserole dish if you don’t have a bunch of extra ice cube trays lying about. We used a double-strength simple syrup, as a little extra sugar helps ensure that the icy drink is smooth and creamy when it hits your glass. Once the rosé was frozen, we piled the cubes into the blender with Giffard orgeat and coconut rum, then blended it until it’s smooth. The coconut rum we used is not sweetened, so it added a clean tropical flavor to the sweetened rosé that complimented the orange flower water in the orgeat. Pineapple rum could also be a great choice, as would overproof, if you want something with a little more of a kick.
Feel free to divide up the cubes into smaller servings if you want to treat yourself and not a group. We made a few batches of cubes and stored them in freezer bags before a party, which worked out great when it came time to serve.
Tiki Frosé (Frozen Rosé)
1/2 cup sugar
1/4 cup hot water
1 bottle of rosé wine
1 1/2 oz Giffard orgeat
1 1/2 oz coconut rum (pref. Captain Morgan)
In a large measuring cup or bowl, whisk together sugar and hot water until sugar is dissolved. Add in wine and stir to combine. Pour mixture into a shallow baking dish or into ice cube trays and freeze until solid, at least 8 hours.
To serve, pop the ice cubes out of the trays or spoon out the frozen mixture and transfer it to a blender. Add in orgeat and coconut rum. until smooth.
Makes 3 servings.