Frose (or “frosen”) is not a novelty in cooking, but it is still fashionable to use it this summer. This refreshing drink has been in the lead for several years and is not going to give way to new products.
The classic frose is made with rose wine, strawberry syrup and lemon juice, but can also be varied with other sweet or fruity notes. Because of its attractive appearance, frose first conquered popular social networks, displacing smoothies and cocktails, then became the hallmark of open summer areas of restaurants.
The book Craft Cocktails at Home by Kevin Liu says that the history of frozen cocktails begins after World War II in the United States. In 1952 Stenger’s book “Recipes for an Electric Blender” published a recipe for a cooling cocktail – strawberry daiquiri for the first time.
At this time in the United States, the non-alcoholic dessert Sliced ice was gaining popularity. On May 11, 1971, Dallas restaurateur Mariano Martinez invented the first frosen margarita machine.
An ice cocktail is prepared like this: first, the wine is frozen, then the cubes of pink ice are crushed into crumbs along with strawberries and lemon juice. Vodka and grenadine are also often added to the fortress.
Frisling is the idea of Oakland Bay Grape co-owner Stevie Stakinis from San Francisco. Riesling is supplemented with honey and lemon syrup, lemon juice and fresh mint. All this is also thoroughly mixed in a blender.