You may have heard about the craze it has caused in New York, but the Frosé cocktail was always destined for Sydney. I mean, it’s frozen wine for crying out loud – and what do we want most on balmy Sydney summer nights? That’s right, cold freaking wine. We already pop ice in there (we know, it’s sacrilege) to cool ourselves down, but now the ice has made its way into our vino in a very permanent way.
The Frosé was invented by a New York mixologist from Bar Primi – he was trying to tackle the aggressive humidity of this year’s New York summer. It’s basically sorbet made from rosé wine blended up with fruit in a Slushie machine. And it sounds amazing.
In Sydney, Double Bay’s Pelicano is leading the trend by opening a Frosé Garden terrace within its grounds. On offer will be fruity Frosé cocktails alongside dryer options to keep non-sweet-tooths satisfied. There will even be rosé cocktails for all the fools who don’t like their drinks frozen.
It launches on the spring equinox, Friday September 23, and will be open from 5pm Wednesdays to Saturdays until the summer is over. We can’t believe we have to wait a month for this.
Want more fun cocktails in your life? Check out Sydney's best cocktail bars here.
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