Frosé del Diablo

(Makes 4 cocktails)

Frozé has certainly been having its moment, but this bright, sweet and slightly savory variation is the new favorite you didn’t know you needed. Wow family and friends with this ice cold sophisticated sip that will pair perfectly with warm days full of sunshine, fresh salads, cheese boards and grilled veggies. If you like your rosé to have a thicker consistency, you can add ice and blend to your liking. Additionally if you’d like to make it on the sweeter side increase the honey to 4 ounces. The balsamic will turn the frozé a deeper, dusty red/pink shade, so if you want to keep a bright blushing rosy hue, use a white balsamic vinegar.


  • 4 ounces vodka
  • 1 bottle Casillero del Diablo Rosé
  • 1 1⁄2 ounces balsamic vinegar
  • 2 ounces honey
  • 10 medium strawberries, additional to garnish
  • Fresh basil, to garnish


  • Pour Casillero del Diablo Rosé into ice cube trays and freeze overnight. (One bottle of wine typically fills 2 standard ice cube trays).
  • Place frozen rosé “ice cubes” in a blender along with vodka, balsamic vinegar, strawberries, and honey.
  • Blend until smooth.
  • Pour into coupe or wine glasses and garnish with a strawberry and fresh basil.

Cocktail handcrafted exclusively for Casillero del Diablo by Dan Magro, mixologist and author of “Suck It Up: Extraordinary Cocktails for Everyday People.”