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Frosé

Serves: Makes 4 cocktails

Ingredients:

  • 1 bottle (750 ml) dry rosé
  • 3 oz simple syrup
  • 3 oz fresh lemon juice
  • 4 lemon twists, to garnish
  • Vergano Americano Chinato (or Campari)


Procedures:

Freeze the rosé into cubes overnight in the Peak Ice Works Everyday Ice Tray.

Blend rosé cubes with simple syrup and lemon juice just until smooth.

Pour into glasses, garnish with lemon twists, splash the Chinato (or Campari) over the top and serve.

by W&P Designs

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