Frozen Cocktails, Frosé Cocktails, & Frozen Dessert-Paired Cocktails

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We have everything you need under the sun!

Frozen cocktails, frosé cocktails and cocktails that are paired with frozen desserts…

They’re perfect to enjoy these last couple weeks of summer!

Cheers!

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Rosé Affogato
Created by Luis Hernandez and available at the Seamstress Rosé Bar until August 10th

Rosé Affogato

1/2 oz Strawberry-Infused Campari
Sparkling Rosé
Berry Ice Cream
Place one scoop of berry ice cream in a coupe glass. Pour in infused Campari and top with sparkling rosé.

To make Strawberry-Infused Campari, take 1 pound of strawberries sliced and cored per 750 ml bottle of Campari and let sit for 3 days to infuse.

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Frozé
Created by James Cottenham and available at Infirmary

Head to Infirmary on the UES for a glass of their Frozé, which includes Campari to offset the sweetness of the rosé. It will be available all summer long for $8 a glass!

Frozé

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James’ Peachtree Fizz

James Peachtree Fizz

2 oz. NOLET’S Silver Gin
1 oz. Peach Puree
3/4 oz. Fresh Lemon Juice
1/2 oz. Simple Syrup
1 Fresh Egg White
1 dash Fee’s Peach Bitters
1 oz. Fever Tree Club Soda

Add all ingredients except the club soda into a shaker and vigorously dry shake. Add 4/5 ice cubes and shake, shake and shake some more till you have a nice creamy froth. Double strain ingredients into a highball and top with club soda. Garnish with peach wedge.

Paired with the Palm Court Summer Verrine, a Peach and verbena tea sorbet, raspberry and rose compote, ginger crumble, peach flower, crystalized rose petals, pink grapefruit pearls, juniper pound cake.

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Gin Blush + Hibiscus/Violet Vacherin

Gin Blush + Violet Vacherin

2 oz. NOLET’S Silver Gin
1 oz. Chambord
1 oz. Raspberry Puree
1/2 oz. Lemon Juice

Shake all ingredients with ice, strain and serve in champagne flute or coupe glass and garnish with a raspberry.

Paired with the Hibiscus/Violet Vacherin, a Lychee and Rose Ice-cream, Raspberry and Rose Coulis, Coconut Cream Gelee, Violet Chantilly, Crystalized Flowers, blackcurrant peals, juniper pound cake.

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#FroGroni
Created by Julie Reiner, and served at Clover Club (NYC)

Frogroni

0.75 oz. Campari
2 oz. Bulldog Gin
0.75 oz. Cinzano 1757
2 oz. Lemon Juice
1.25 oz. Simple Syrup
2 whole Strawberries
Blend all ingredients (making sure tops of strawberries are cut off) with 1.5 cups of ice until smooth and pour into a tall glass. Garnish with a strawberry and orange twist.

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