Giesen News

So what in the world is Frosé? It’s basically Frozen Rosé wine – the trendiest, tastiest summer frozen drink that became the ‘it’ drink last summer in the US and Europe.

If you’re a cocktail fan, the great thing about Frosé cocktails, they can be as simple or as complicated as you like. All you need is an ice cube tray and a blender and a few ingredients of your choice or as per the recipes below and you’re halfway there to a refreshing cocktail that will impress.

This chic and glamorous drink is usually served in wine or cocktail glasses topped off with a strawberry or garnish of your choice, although the idea is to get creative with how you serve it to your guests.

Frosé. It’s our Kiwi Drink of Summer. You’re welcome!

 

SOME RECIPES FOR YOU TO TRY…

 

BACKYARDS & RHUBARBS GIESEN FROSÉ

Recipe by Charles Gillet, Cocktail Extraordinaire, The Poplar Social Club (Christchurch, NZ)

Designed to be made in the convenience of one’s home.

The ‘part’ is a unit of measure, whether it’s exactly 15mls or 1 shot glass, or the large side of an egg cup holder.  Make a big batch or an individual drink, either way the Giesen Rosé makes it magically delicious. In this case Charles used a shot glass as a part.  He made the drink in a clean jar he had at home.

• Preparation: pour the Giesen Rosé wine into large ice cube trays or large snaplock bag rested in a bowl. Put in freezer overnight or for 8-24 hours. Because of the alcohol content, it will take 12-24 hours to fully freeze the wine. If wine is completely frozen, put cubes into a blender to turn the Rose wine into a slushie-type substance.
• To download the full ‘Backyards & Rhubarbs’ Giesen Frosé Cocktail recipe save image at bottom of page.
  Or you can watch the cocktail making in action here >

 

CUP OF FROSÉ

Recipe by Charles Gillet, Cocktail Extraordinaire, The Poplar Social Club (Christchurch, NZ).

This is designed for bartenders to create in their bars, or for the more adventurous at home

• Preparation: pour the Giesen Rosé wine into large ice cube trays or large snaplock bag rested in a bowl. Put in freezer overnight or for 8-24 hours. Because of the alcohol content, it will take 12-24 hours to fully freeze the wine. If wine is completely frozen, put cubes into a blender to turn the Rose wine into a slushie-type substance.

Ingredients:

• Frozen Giesen Rosé wine 750ml
• 45ml Premium Gin
• 15ml Midori
• 20ml Fresh Grapefruit Juice
• Ingredients:
• Barspoon of Monin Elderflower syrup

Instructions:

• Add Premium Gin, Midori, grapefruit juice and elderflower syrup together.
• Shake away
• Double strain into a chilled tea cup.
• Add blended or crushed frozen Giesen Rosé to cup until full.
• Garnish (in this case Charles used edible flowers).

 

SIMPLY FROSÉ

Super easy – take frozen Giesen Rosé and lemonade, and blend or crush it together.

Garnish as you like and present in your glass of choice. Enjoy!

 

STRAWBERRY FROSÉ

• 1x 750ml bottle of Giesen Rose
• 2 cups of sliced fresh strawberries (plus more for garnish)
• 1 Tb granulated sugar
• ¼ cup vodka
• 2 tablespoons grenadineIngredients:

Directions:

• Pour the Giesen rosé into ice cube trays and freeze until solid, 8 hours or overnight.
• Combine the strawberries and the sugar in the bowl of a blender and let sit at room temperature for about 10 minutes, until the berries begin to release their juices.
• Add the vodka, grenadine, and Giesen rosé cubes. Blend the mixture on high until smooth. Pour into glasses and garnish with strawberries, if desired.

 

RASPBERRY & LEMON FROSÉ

Ingredients:

• 1x 750ml bottle Giesen rosé
• 1/2 cup sugar
• Large handful raspberries
• The juice of 1 small lemon

Directions:

• The night before you plan to make this (or at least a few hours before), pour the rosé into ice cube trays or a largish baking dish and place it in the freezer. It won’t freeze completely because of the alcohol in it, but it will turn into a very delicious slush.
• Pour the sugar into a small saucepan and add half a cup of water. Heat, stirring constantly, until the sugar dissolves. Crush the raspberries up with your hands and add them to the sugar/water mixture. Let it all sit for a couple of minutes (preferably in the freezer), and then strain out the liquid (you can discard the solids).
• Remove the frozen rosé from freezer and scrape it into a blender. Add the raspberry simple syrup you made, the lemon juice, and about a cup of crushed ice. Pulse until smooth, and drink immediately.