Frosé is summer in a cup — 16 bottles of rosé wine, Top Hat Strawberry Ginger Lemonade Concentrate for sweetness and depth, and just enough water to hit the right frozen consistency. Batch the full formula in a cambro, load the machine in 10 qt pours, and let it run.
Frosé is one of the most visually striking frozen formats you can run — the rosé goes pink in the machine, the strawberry concentrate deepens the color, and the ginger note in the Strawberry Ginger Lemonade Concentrate adds just enough complexity to make this taste like a real craft cocktail instead of a wine slushie. Lower alcohol than a spirit-based batch, which means longer sessions and fewer complaints.
Batch Method
- Combine 16 × 750 ml rosé wine, 5 qts Top Hat Strawberry Ginger Lemonade Concentrate, and 2 qts water in a large clean cambro or Cornelius keg.
- Stir or shake thoroughly to fully integrate all ingredients.
- Refrigerate the full batch. Do not freeze the full cambro — load the machine in portions.
- Pour approximately 10 qts into the frozen drink machine hopper (check your machine's max fill line).
- Set machine to frozen cocktail mode. Allow 30–45 minutes to reach proper consistency before service.
- Refill from the refrigerated cambro as the hopper empties.
- Serve in appropriate frozen drink cups. Garnish with sliced strawberry.
Pro move: Wine-based batches freeze at a lower temperature than spirit-based ones — your machine may run slightly softer than usual. That's fine; it's still a perfect Frosé texture. If it's running too soft, reduce water to 1 qt. The Strawberry Ginger Lemonade Concentrate provides the sweetness and acid — do not add extra sugar or the batch will freeze inconsistently.
- Batch the full formula in a clean 22 qt cambro or Cornelius keg. Keep refrigerated.
- Pour ~10 qts into the machine hopper. Do not overfill — check your machine's max fill line.
- Allow 30–45 min to reach serving consistency before opening to guests.
- Stir the cambro before each refill pour to keep ingredients integrated.
- Refill the hopper as needed throughout service. Keep the cambro cold at all times.