Warm weather and spring is finally here, and that calls for rosé! If you’re looking for a fun way to cool off, try this cocktail, from Chef Jamie McFadden. It’s sure to put a sweet note in your weekend plans!
By Chef Jamie McFadden
Pour the rosé into ice cube trays and freeze until solid, 8 hours or overnight.
Combine the raspberries and the sugar in the bowl of a blender and let sit at room temperature for about 10 minutes, until the berries begin to release their juices.
Add the orange vodka, grenadine, and rosé cubes. Blend the mixture on high until smooth. Pour into glasses and garnish with raspberries, if desired.