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Yes way, Frosé: A Trending, Blending Summer Drink

Posted by Katherine Konrad on



Summertime, and the drinkin’ is easy. Or, maybe it’s just more frozen. Ice, Ice, Baby wasn’t just a hit 90s rap song, it’s also a must-have for your go-to cocktails in the hot and sweaty dog days of summer. Here at Man Crates, we teamed up with a new, Minneapolis-based restaurant called Mercy to bring you the hottest frozen summer drink that’s not shaken, not stirred, but shaved. It’s called Frosé. The portmanteau'd concept behind this drink is pretty simple: Frozen + Rosé = Frosé. But the history behind frozen, blended drinks is a little more extensive. Read on for a tasty recipe some cool history on blended drinks—both to share with friends.

Frosé

What to use

1 bottle still rosé wine
6 oz granulated sugar
1 cup frozen peaches
1/2 cup frozen strawberries
2 1/2 oz lemon juice
Mint leaves for garnish

How to use it

Starting with a bottle of a dry, still rosé, pour into a 9 x 13 baking dish or Tupperware and place into a freezer for at least six hours or do this a day ahead. (This will not become solid due to alcohol in wine). When you're ready to make your frosé, pour 3/4 of a cup of granulated sugar in a blender and pulse until it is superfine. Add the frozen rosé, lemon juice, frozen peaches and frozen strawberries to the blender. Blend this until the color is consistent being careful to not over blend and melt the mixture. The frosé is ready to be poured into your favorite glassware. Garnish with a strawberry or peach slice and the mint leaf for a summery pop of color. Enjoy with friends!

WHAT THE HAIL?

Versions of shaved ice have been around in Asia since as early as the 7th century. As time passed, and technology advanced, the texture of the drink has become less chunky, and more fine and creamy. Today, condensed milk is the most common topping for shaved ice—which was not even around until the 1800s. Got milk?



Though a tasty, blended treat is rarely lost in translation, some foreign language translation staples such as “bathroom,” “hospital” or “shaved ice” can always come in handy while traveling abroad. In Korea, a shaved iced refreshment is called “bing soo”; in Japan, “kakigori”; and in China, “bao bing,” which, when read backwards, loosely translates to ‘hailstorm.’

LAND OF THE FREE, HOME OF THE SHAVED

America didn’t jump on the blended-ice bandwagon until the 1950s. This was mainly due to economic consequences of World War II when there was a spike in utilization of more efficient household tools. These afforded women time to stay in the work force during the war to support their families. Yay for blenders helping women stay in the work force. Shave ice? We can do it!



BLENDER? I HARDLY KNOW 'ER?

Though its household popularity didn’t spike until 30 years later, the blender had been around in America since the 1920s. It was originally thought to be a loud, large and dangerous tool better suited for the medical industry rather than home cooking. One original model was used to discovery a vaccine to prevent polio. However, with time came technological advancements which made it more appealing for at-home kitchen use.

In the late 1930s, the original inventor of the blender, Fred Waring, was thankfully better at engineering than he was at spelling. Waring debuted the household version with the as “Blendor,” and sold it for $29.95. He collaborated with famed economist Mabel Stenger who then published a book in 1952 called “Electric Blender Recipes.” This book (arguably) contained the first-ever mention of the Strawberry Daiquiri. We’ll drink to that.

YOU SCREAM, I SCREAM, FOR MARGARITA MACHINES

Margaritas became popular about the same time as Strawberry Daiquiris. So popular, that bars and restaurants were feeling the pain caused by the tedious preparation process for thirsty customers. So, in the 1970s, an entrepreneur teamed up with chemist Rayna Green to hack an ice cream machine to work for Margaritas instead. How do you say ‘Eureka’ in Spanish? And the answer is…well, the same as in English—but it’s all Greek to us.

FROZE BEFORE BROS

Since its inception, rosé has evolved as the great equalizer of wine—the best of both white and red worlds has brought Franzia bag-slapping college kids and Hamptons-vacationers alike together over this delicious beverage. Chilled rosé has been a thing in America over the last decade. 

There’s been a particular spike in popularity since last summer, driven by thirst for the frozen cocktail frosé. And then the social media movement pushing the brosé—sparked by men boasting that they are not afraid to “drink pink.” This social media trend has made glasses of frosé the perfect party beverage, and great gifts for men across the bar.