Photo by Rebecca Ratliff
One universal constant of summer is that we’re all melting basically all the time. Unless Donald Trump is right that “the concept of global warming was created by and for the Chinese in order to make US manufacturing non-competitive,” it’s not getting any cooler in the near future.
Yes, we’re all screwed. But there is one tiny upside: cooling down is fucking delicious. Especially when it involves frosé, the cleverly portmanteau-ed frozen rosé cocktail that Kelly Fields, the acclaimed pastry chef behind Willa Jean, devised as a way to escape the oppressive heat of New Orleans—along with your intuition.
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Fields has taken rosé—the great equaliser of wines, drunk by everyone from broke college students playing slap the bag with Franzia white zinfandel to yacht-rock-listening boat-shoe types chillin’ poolside in the Hamptons with a bottle of Château d’Esclans—and made it even more accessible by throwing it in a slushie machine and letting it tumble around with crushed ice for awhile.
Not the kind of person who has a commercial-grade slushie machine in their house? Don’t worry. We asked Fields how to make her recipe at home, and it turns out that you don’t even need a blender. But if you do happen to own a slushie machine, can we please come over?
Even nice rosé is relatively inexpensive, but considering that you’re going to be adding simple syrup to your wine before turning it into a glorious glass of pink booze slush, you can feel free to buy a mid-grade bottle. So pop that cork (or more likely, twist off that cap), make yourself a frozen cocktail, and try to forget that we’re all melting our way to imminent doom. Cheers!
This article originally appeared on MUNCHIES in August 2016.
