The Frosé, an imaginative blend of frozen rosé, made waves among mixologists, cocktail publications, and wine producers over the past decade, owing largely to its catchy name. This frozen delight has numerous variations, but certain ground rules ensure you churn out a delightful glass each time.

Instead of simply blending rosé with ice and other ingredients-which often results in a watered-down drink that melts swiftly-a dedicated frozen-drink machine is a worthwhile investment. These machines produce a finer, more enduring slushy texture that withstands heat, granting you more liberty to experiment with taste.

These slushy machines can be both a bartender's bane and boon. Preparing a beverage in one is analogous to baking-precision, meticulousness, and a scientific approach are essential. It's all about keeping a keen eye on three elements-the alcohol, sugar content (measured in degrees Brix), and dilution.

Aspiring slushy mixologists can take a tip from Jeffrey Morganthaler, a well-respected bartender. His memorable 2016 blog post advised keeping the brix within 12-14°, and alcohol in the range of 5-10% ABV (Alcohol By Volume). Recent consumer frozen drink machines, like the Ninja Slushi we employed to perfect our Frosé, come equipped with smart features that notify if your sugar or alcohol levels aren't optimal. Unless you own a device like this (or if you love math and own a portable refractometer), sticking to the proven recipe here is your best bet.

The ingredients of a wine cocktail, including Frosé, should bring out the unique notes of the rosé itself. Take, for instance, a traditional Provence rosé with its distinctive strawberry, raspberry, grapefruit, citrus, and occasionally, white peach flavor palette. We tweaked the rosé in this slushy recipe by introducing white cranberry-strawberry juice, which is low-key enough to spotlight the rosé's taste; yet it carries ample sugar to reduce the need for additional simple syrup. Fresh lemon juice adds a zesty taste, invigorating the palate, while dry vermouth contributes a hint of complexity and gently enhances the alcoholic content without resorting to hard liquor-keeping Frosé loyal to its wine roots.

Following are the ingredients for this recipe that serves 14:

• 5 cups (40 ounces) dry rosé wine
• 5 cups (40 ounces) white cranberry-strawberry juice
• 2 cups plus 3 tablespoons (17 1/2 ounces) simple syrup
• 1 1/4 cups (10 ounces) dry vermouth
• 5 ounces freshly squeezed lemon juice

Mix all the ingredients inside a frozen drink maker with a capacity of 150 ounces. Allow the mixture to churn or slush for 30-45 minutes until it's dense enough to keep its consistency when bundled. For those with a Ninja Slushi, press the “SlushAssist” button and churn until the sensor emits a beep, approximately 30-45 minutes.

This recipe employs a simple 1:1 syrup. To make it, stir equal quantities of water and granulated sugar until thoroughly mixed. Save any excess simple syrup in a refrigerated environment for up to two weeks.