This June, more than two dozen chefs gathered to raise funds for the Hot Wells Conservancy on the lush lawns at the former Lone Star Brewery. Though Hot Wells Harvest Feast lost the charm of the ruins, it maintained a competitive spirit between the participating restaurants and chefs who work on one-upping each other for the event with elaborate new dishes and seductive bites.
Though there were several highlights, a particularly boozy one was a crowd favorite from the staff at Park Social, which dished up 9-ounce cups filled with a frozen blend of pink goodness topped with a bright purple orchid.
Professionals that they are, the guys used an industrial slushy machine to freeze pink moscato, Plantation Stiggings rum, Dripping Springs gin, lemon and Don’s Mix, a tiki staple that combines water, sugar, cinnamon sticks and grapefruit juice.
Perhaps Park Social's answer to the frosé, or frozen rosé
, created by Bon Appetit
, the froscato was refreshing, and deceptively boozy.
Because I don’t keep an industrial-grade slushy machine in my kitchen (it’s a single-use tool so you shouldn’t either) I decided to merge the steps for a frosé while trying to recreate this recipe. I also didn’t bother with making my own Don’s Mix, which would cut into my froscato drinking time. But if you’re so inclined, the recipe is included below.
Makes 5-6 servings
1 750-ml bottle of full-bodied pink moscato (it looses some of its color when it freezes)
Juice from 2 grapefruits
Juice from 1 lemon
2 ounces gin
2 ounces spiced dark rum
¾ teaspoon cinnamon
3 cinnamon sticks, crushed
1 cup sugar
1 cup water
Fresh grapefruit juice
Create an infused simple syrup by heating cinnamon sticks, sugar and water. Bring to a boil, stirring until sugar is dissolved. Simmer for 2 minutes, then remove from heat and let sit for at least 2 hours before straining into a clean glass bottle. To finish making the mix, add 1 part of the syrup to 2 parts fresh grapefruit juice. Cover and keep refrigerated for up to 2 weeks.
From Sippin’ Safari by Jeff Berry
Directions for Froscato
Pour moscato into a 9-by-13-inch pan. Freeze for at least six hours or overnight.
In a blender pour grapefruits, lemon, gin, rum and cinnamon. Scrape frozen moscato into blender and blend intermittently for 30 seconds. Pour mixture back into pan and freeze for another six hours. Scrape back into blender and blend until smooth. Pour into glasses and garnish with edible flowers.