Marigold & Mint Frosé
Frozen rosé. Enough said, right?
My mom and god mother hosted a funeral for their blender once. People showed up in suits! It was the early nineties. They drank a lot of daiquiris. So, I suppose the joy of an icy blended bev is in my blood.
This slushee garden rosé is perfect for hot summer nights and breezy brunches. It’s quite simple to make, so that’s a huge bonus.
INGREDIENTS:
Rosé wine
St. Germain
Ice
Marigold (optional)
Mint (optional)
INSTRUCTIONS:
- Blend a handful of ice in a high-powered blender so that it breaks down into tiny pieces, but doesn’t get watery.
- Add a glass of rosé (I recommend making these to order so they don’t get watered down) and blend again just for a moment – maybe one or two pulses, just so the rose get’s combined. If you prefer, shaking this with the ice could work too.
- Add a shot of St. Germain to float on top.
- Place spring of mint in glass and two or three marigolds. I find that the scent of the mint and marigold adds a bit of an extra something.
Please, drink responsibly. However, if you do get over-served, there is a killer breakfast burrito recipe in here that I highly recommend for your hangover.