Summer Peach Frosé | Poolside Cocktail Series
With the start of a new month, it’s time for me to bring you one last drink in the poolside cocktail series. If you’re new here, this summer I have been sharing some of my favourite refreshing cocktails to sip by the pool (or on the front porch) as I make the most of our short Canadian summers. Making cocktails at home is one of my favourite for-fun hobbies and it has been really enjoyable to share some of the drinks I have been making with you. I’m far from a seasoned bartender, but I find it so enjoyable to try different drinks and experiment with flavours. It’s like my own little version of a vacation. I hope you have enjoyed it too.
Today’s drink is possibly my favourite out of the drinks I shared this summer - Summer Peach Frosé. In the spirit of it finally being local peach season, I had to try something with fresh peaches and this one was the winner. Have you had frosé before? I hadn’t up until I tried this recipe and it’s safe to say that it is a delight. It’s like a grown up slushie. But better.
This recipe makes enough for four generous servings, so it makes a really perfect and impressive party drink. It does require you to pre-freeze your rosé though, so it’s not an ideal drink to make on a whim. You’ll need to pre-plan to make it. But all the prep work (not just the pre-freeze) can be done well in advance of when you actually plan to blend them up so when it’s time to pull out the blender, it only takes mere moments to get a big batch flowing. Like I said, it’s a perfect and impressive party drink.
Here’s what you’ll need:
a bottle of rosé
4 white peaches (you can use regular peaches but the finished drink won’t be as pink-toned)
4 tablespoons of simple syrup
sliced white peaches for garnish (optional)
You will also need a blender and access to a freezer to be able to make this drink. Serving it up in champagne coups definitely make this drink feel extra special, but you can use any glass you have or desire.
To prepare the ingredients:
As I mentioned, this drink is really easy to pull together if you take the time to prepare in advance. The most important thing to do is freeze the rosé for at least six hours, but you can freeze it up to a day or two before you intend to make the frosé. Simply pour the entire bottle into a 9x13” roasting dish and place it flat in your freezer. It will not freeze solid, but will turn to a really icey texture.
In the meantime, prepare your simple syrup. Boil a kettle of water. Add 1/2 cup of white sugar to a mason jar. Once the water is boiled, pour 1/2 cup of boiling water over the sugar and stir them together until the sugar is dissolved. The mixture should be clear. Set it aside to cool. Once it comes to room temperature, seal the jar with a lid and place it in the fridge until you are ready to use it. This mixture can last in the fridge for a couple of weeks.
In the spirit of preparing this drink in advance, you may also opt to peel and cut your peaches beforehand too. This will make it easier to pull the drink together in a matter of minutes when it comes time to serve a crowd. Just slice, peel, and seal the chunks in a container in the fridge until you are ready to use them.
To make the drink:
When you are ready to make your frosé, break up the frozen wine and place the icey chunks into a blender. Add the four diced peaches and 4 tablespoons of simple syrup. Blend the ingredients together until they are well combined and there are no chunks of peach left in the mixture. Pour the mixture into four champagne coups, top with a slice of white peach for garnish (if desired), and serve immediately. This recipe will make four generous servings or six smaller servings.
This peach frosé is so refreshing! I really hope you enjoy it as much as we did. I don’t know if you can ever go wrong with fresh local peaches. With September on the calendar and the cooler weather around the corner, I guess this officially concludes my Poolside Cocktail Series this summer. I really had a lot of fun sharing this series with you. I’d love to bring it back again next summer if these recipes were something you enjoyed too. Something about finding the little ways to celebrate an otherwise uneventful time of year really helps me carry on, so it’s been a slice. I guess that means I’ll need to turn my attention to everything apple, cinnamon, and pumpkin moving forward though. Challenge accepted.
