Issue link: https://digital.copcomm.com/i/977771
may 2018 / the tasting panel / 1 17 For many, the Soho House is shrouded in an alluring sense of mystery. The members' club-turned-empire grew out of an urge English restaurateur Nick Jones saw to move away from the sedate gathering places of years' past and instead cater to a younger crowd of like-minded creatives. While the Soho House originated as a private London club, demand soon outstripped the availability of member- ships. To ease the pangs of longing for those left on lengthy waitlists, the brand has opened several public-facing hotels and restaurants which channel the club's seemingly- effortless cool factor—including the Soho Beach House in Miami Beach, Florida. With its knack for spotting and elevating trends, the Miami Soho House understood the impending proliferation of frosé early. Christopher Hudnall, Bar Manager for the North American Soho House locations, was fortuitously introduced to Kelvin Slush before the brand hit the market. He says he was instantly interested in its frosé mix given his difficulty finding a balanced frozen cocktail batch that wasn't laden with chemicals and artificial flavors. "Kelvin products are great compared to the other slush mixes on the market as they're all organic, not packed with sugar, easy to work with, and always consistent," he says of the mix he uses for a wildly-popular Prosecco and prickly pear slush cocktail. Due to growing demand at Soho House, Hudnall recently added a second frosé-based drink to the menu. Made with New Zealand's 42Below vodka infused with camu camu (an antioxidant-packed fruit most commonly found in the Amazon rainforest), rosé, and fresh berry puree, Hudnall's Camu Camu Frosé Cup is "a healthy, fresh twist on a trend- ing slush cocktail." The Soho House Miami currently has three Kelvin-based cocktails on its menu, rounding out the frosé options with a Piña Colada. With guests frequently describing his slush cocktails as "delicious, fun, and consistently good," Hudnall says he's happy to make frozen drinks with an accessible ingredient that simultaneously elevates the finished product. Camu-Camu Frosé Cup ◗ 64 oz. Kelvin Slush Frosé Mix ◗ 30 oz. camu camu–infused 42Below Vodka ◗ 8 750mL bottles of rosé ◗ 60 oz. housemade mixed berry puree ◗ 1½ gallons filtered water Batch and add to a slush machine. Let freeze for 30 minutes. Pour to order in a rocks glass before gar- nishing with crumbled freeze-dried strawberries and bananas, coconut shavings, and black chia seeds. PHOTO: BENJAMIN RUZNAK PHOTO: BENJAMIN RUZNAK Bar Manager Christopher Hudnall gets beach- ready with the Camu Camu Frosé Cup at the Miami Soho Beach House. CHRISTOPHER HUDNALL Bar Manager for the North American Soho House Locations