The Tasting Panel magazine

September 2017

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94  /  the tasting panel  /  september 2017 Frosé All Day story by Mara Marski/ photo by Ren Fuller Picture-perfect frosé without the guesswork. KELVIN SLUSH CO. IS TAKING THE GUESSWORK OUT OF MAKING SOCIAL MEDIA'S NEW FAVORITE COCKTAIL A fter helping ignite the frosé craze with the creation of his original frosé recipe three years ago, Zack Silverman is tired of seeing good wine go to waste when people don't know how to make frosé. So, he and Alex Rein, co-founders of frozen cocktail mix company Kelvin Slush Co., have simplified the frosé-making process by launching their new certified organic Frosé mix—making it easy for anyone to craft a perfect frosé. What Exactly Is Frosé? The answer lies somewhere between cocktail trend and way of life. In its simplest form, frosé is frozen rosé. But, it's more than that. It's a fun, low-ABV cocktail with the consistency of a grown-up slushie, and its endless options for customization and striking pink hue ensure its "Instagrammability." Originally launched by Kelvin at The Standard Hotel in Miami Beach back in 2015, frosé hit the cocktail scene hard last year and has shown no signs of slowing down. Unfortunately, the drink's popularity is driving down its quality in many places where beverage directors and bartenders might not know how to tackle frozen cocktails—particularly, frozen wine cocktails. While the last 30 years have seen a craft cocktail renais- sance, according to Silverman, "The cocktail evolution has not really happened for frozen drinks. There has been very little innovation." Rein and Silverman, two ex-lawyers brought together by a shared love of frozen drinks, launched Kelvin Slush Co. in 2010. Originally FROZEN COCKTAILS

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