Every time I visit Japan I get excited about jazz music and cocktails.
There’s nothing quite like the Tokyo nightlife; people from all walks of life gather every night in pubs and bars to toast the end of a hard day’s work and listen to some good old jazz music. Yes, jazz music is huge in Japan and so are old fashioned cocktails that come with umbrellas, fruit wedges and colorful stir sticks.
They are alive and kicking in the bar scene and it doesn’t look like they will be disappearing any time soon. Instead, the list of cocktails keeps on getting longer and better with more recent creations such as the snowball, whisky smash and my new favorite; the frosé cocktail.
I had the chance to discover this drink during one of our fun nights out in Tokyo. Ben and I found a dive bar a few blocks away from our hotel in Shibuya and stopped in for a drink. Ella Fitzgerald was blaring on the speakers and the patrons had before them drinks as colorful as Hawaiian shirts. One particular drink that stood out was the frosé.
Similar to a frozen strawberry daiquiri but made with rosé wine, the frosé is sweet, bright, light and fruity. Since I’m a big fan of rosé wine, I instantly fell in love with the concoction. It tasted so delicious that I made a mental note to search for a good frosé recipe once the vacation was over.
Upon my return to New York I found a couple of frosé recipes that sounded pretty yummy. I combined the two and adapted them to create one that was less sweet and more fruity. I swapped regular rosé for a dry bottle of rosé cava, used freshly hulled strawberries to give the drink a boost of vitamin C, and omitted ice cubes to keep the flavor more concentrated.
I poured the rosé cava in a large rectangular tupperware container and put it in the freezer overnight. I also froze fresh strawberries to ensure that the drink would come out super slushy. I then blended the Cava and strawberries with some fresh lemon juice and sugar syrup and served the frosé in stemless wine glasses with a cute little spoon on the side. The frosé was absolutely delicious and made a great substitute for dessert!
I can see myself serving this drink over and over again throughout the summer. Not only is easy to make, it incites a reaction from each person holding it in their hands. People are curious and excited to try the frosé since it’s still a fairly new creation. I can picture myself throwing a jazz music and frosé party on my rooftop. Since we don’t have backyards in New York, our celebrations are done higher up!
Whether you dress it up with cute umbrellas and stir sticks or serve it in a pitcher with plastic cups, this is one cocktail your friends are guaranteed to enjoy. Let the festivities begin!
Did you like this frozen cava cocktail? Are there changes you made that you would like to share?
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Frosé Cava Cocktail
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 drinks 1x
- Category: Drinks
- Method: Blender
- Cuisine: American
Description
The most refreshing boozy cocktail for summer and the holiday season!
Ingredients
- 750 ml bottle of rosé cava
- 1/2 cup granulated sugar
- 1/2 cup water
- juice of 2 lemons
- 12 large fresh or frozen strawberries, hulled
Instructions
- Pour the cava into a large tupperware container with a lid. Seal and refrigerate overnight or for at least 7 hours, until cava is frozen.
- If you are using fresh strawberries, put them in a container and freeze overnight or for at least 7 hours.
- Pour sugar and water in a small pan and heat until sugar has dissolved. Let cool to room temperature.
- Add the frozen cava, frozen strawberries, sugar syrup, and lemon in a blender, and blend until smooth.
- Serve immediately.
Notes
Regular cava can also be used to make this recipe.
Nutrition
- Serving Size: 1 drink
- Calories: 195
- Sugar: 24.7g
- Sodium: 7.5mg
- Fat: 0.3g
- Saturated Fat: 0g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0.7g
- Protein: 1g
- Cholesterol: 0mg
I haven’t tried this recipe – YET – but have just tried for the first time in Barcelona. Biggest difference was the addition of a tiny bit of mint!
Trying this today for the first time. Looks like a fun and refreshing summer drink. Where do you add the lemons though? It doesn’t say.
Thanks!
Hi Jamie, I’m so sorry for forgetting to write about the lemon! It goes together with all the ingredients in the blender. I’ve now fixed the recipe 🙂