Everyone starts thinking about autumn, back to school, and jeans once the end of August rolls around but I'm pretty sure that's actually some of the warmest parts of summer. Labor Day rarely means cool temperatures in the South, and that's why I'm still presenting you with frosé as a viable end of summer drinking option. Besides, the watermelons are still rolling into the farmers market, fresh, ripe, and pink — perfect to pair with a bright rosé wine.
And with hot, humid temperatures comes the need for keeping your drink extra chilly. Most people use regular wine glasses for their frosé but I've found that using copper mugs usually reserved for Moscow Mules as a much better alternative. Copper is a thermal conductor, which means that the temperature of whatever is within it spreads quickly over the surface area of the entire container, so hot or cold, it keeps the drink inside of it at a more constant temperature than a glass or plastic cup would. This is the kind of science I can get down with.
I recently learned about Moscow Muled copper mugs, which are handcrafted out of 100% copper on the outside, but with high-grade nickel on the inside since copper reacts with acidic liquids (which includes most cocktails ingredients) and that would cause a chemical reaction that could lead to your ingesting too much copper, which is not good. But these will keep you safe and stylin', with the hammered polka dots covering the outside of the mug, and the traditional bent handle. Get your own set using the discount code below.
This frosé recipe takes a bit of advance planning which is why we're getting it on your radar now. But luckily it only involves freezing, an extremely passive activity, so once the weekend (or whenever you need it!) is here it just takes a little blending. Make sure to pin this post so you can find it for later!
Watermelon Frosé
Ingredients
- 1 bottle your favorite rosé I used Dark Horse rosé
- ½ a small seedless watermelon
Instructions
- Freeze most of the bottle of rosé in ice cube trays. Reserve about ½ of a cup unfrozen, in the bottle and return the bottle to the fridge.
- Cut up the watermelon and cube ¾ of it, reserving a quarter of it for garnish wedges if you desire.
- Put the cubed watermelon in a freezer-safe container.
- Carefully place both the rose ice cube trays and container of watermelon cubes in the freezer for at least eight hours.
- Once you’re ready to frosé, get out a blender and place an equal amount of ice cubes and watermelon in the blender. Use the unfrozen rosé to loosen the mixture as needed, and carefully use a spoon to dislodge any ice that gets stuck in the blender blades.
- Serve over ice cubes in the copper mugs and garnish with a fresh melon slice!
This is a sponsored post written by me on behalf of Moscow Muled. Thanks for supporting the brands that support this blog! Want your own set of mugs? Use the code THEAPRILBLAKE15 through Sept. 10, 2018 for a percentage off of your purchase. Cheers!
