Slushies—and frosé in particular—spent the second half of the 2010s enjoying a massive popularity surge. Summertime saw patios across the U.S.—and beyond—filled with drinkers enjoying frozen rosé. Sometimes it was straight-forward: Just frozen and blended rosé, maybe with a bit of sweetener. Other recipes involved vodka or other hard alcohol giving an extra kick. And while a very basic frosé recipe can be refreshing and satisfying, it can be fun to get more creative. “Frosé has been done over and over, so the true inspiration was finding a way to incorporate new flavors and offer our guests a new experience,” says Gary Wallach, the director of food and beverage at A.R.T. SoHo at the Arlo SoHo hotel in New York City. To that end, Wallach created the Triple Berry Chamomile Frosé, a mix of rosé, vodka, shrub, chamomile tea and a pre-batched frosé mix from Kelvin Slush Co. “The berries pull out all the fruit notes in the rosé, making it a well-rounded cocktail,” Wallach adds. This Frosé Is Like Boozy Magic 3 Ratings Wallach calls for Chapoutier Côtes du Rhône rosé as the base for this slushy drink, however if that's not available in your area, you can substitute another rosé, preferably another Côtes du Rhône, but if not, another French rosé can fill in. Just be to sure to find a bottle that is on the dry side, especially if going American. Otherwise the final product can be too sweet. Vodka gives the drink some backbone and booziness, while the Kelvin mix adds fruitiness and balanced sweetness. Made with organic peach and strawberry juice, the mix contains no artificial colors or corn syrup. A triple berry shrub gives the drink even more fruitiness and some tartness, while chamomile mellows the concoction and adds some floral notes. All blended together and garnished with mint and berries, it's like summertime in a glass—no matter what month of the year.