Frozen Rosé=Frosé

Without a minute to spare in the remaining days of summer, I caught the frosé train.

Frosé? Yes. The hip kids “it” trend of summer 2016. I know because Vogue tells me so: The Summer of F’rosé? Why It’s All About the Wine Slushie.

So for this week’s meeting of the Robinhood Place Young Mothers Club (aka happy hour), we enjoyed the Mango Peach Frosé from Brit and Co (a website new to me, and I think I kind of like it).


Yes, that is a baby’s head in the boba wrap. Happy hour does not stop for babies or toddlers.

And yes I am calling it YOUNG mothers club because our kids are young and by association I am keeping myself young hanging around Catherine who WAS BORN IN 1989 PEOPLE. #Shattered

Rosé also reminds me of my young(er) days, living in London, when all the pubs are pushing it hard in the summer, and because the sun doesn’t go down until after 9:00pm, it’s just so easy to drink glass after glass, bottle after bottle…

After my last dessert debacle, I took the Mango Peach Frosé recipe for a trial run on Tuesday. I am happy to report that today’s installment was well-served by the adjustments made after the initial trial. For example, a deep rosé is better than the lighter counterparts for deeper flavor so I increased the amount proscribed. How can you go wrong?

For my next iteration (probably tomorrow), I will try this version: Rosé Slush from inVine, which has some additional wine slushy recipes as well.

Stay thirsty, my friends.

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