The San Jose Frosé Cocktail

The San Jose Frosé
Photo by Aaron Graubart

Courtesy Breezy Mayo, bar manager, Hotel San Jose, Austin

Meet our pick for the official drink of summer, the frosé: rosé wine plus lemonade, frozen into a delightfully refreshing adult slushie. At Austin’s Hotel San Jose (yes, it rhymes with frosé), Bar Manager Breezy Mayo uses a frozen drink machine to crank these out for thirsty travelers. She adapted the recipe here to make at home in a blender with lemonade-flavored ice cubes, ideal for poolside get-togethers with friends.

While any rosé will work, Mayo says, “I specifically chose a Rioja rosé, because it was a bit darker in color without being overly sweet.” The more vibrantly hued the wine, the better it will retain its pink color when frozen or blended. But most importantly, says Mayo, “choose a rosé that you already like to drink by the glass.”

BUYING GUIDE: 12 Rosé Wines from California, Oregon and More (2022)

4 Summer Sangrias
  • 1½ cups lemonade
  • 1 bottle rosé wine (preferably Rioja)
  • ¹⁄₃ cup simple syrup (see below)
  • 2 tablespoons fresh-squeezed lemon juice
  • Lemon peels, for garnish

A day in advance, fill standard ice cube tray with lemonade and freeze. (You’ll only need a few cubes for this recipe. Save the rest for other drinks.)

Three hours before serving, pour the rośe, simple syrup and lemon juice in a blender and purée. Place in the freezer (it should begin to freeze up a bit).

Right before serving, add 2–4 lemonade ice cubes to the rośe mixture in the blender. Blend until slushy. Pour into tall glasses. Garnish each glass with a curl of lemon. Serves 4–6.

To Make Simple Syrup

Mix 1 part sugar and 1 part water. Bring water to rolling boil and stir in sugar until it dissolves. Lower heat and simmer for 10 minutes. Remove from heat and allow to cool. Refrigerated, it will keep for about 2 weeks.

Published on June 2, 2017