Whenever I think of all the good that has come to me as a result of this blog, one of the main things I think about is the incredible friends I have made through blogging. Several of my very best friends in the world, I would never have met if not for our blogs. Just two weeks ago, I set off to visit one of these darlings, my sweet Josie, in Atlanta for a truly fabulous girls’ weekend. We enjoyed a spectacular amount of excellent food and drink and capped it all off with a date with Beyoncé. There was so much amazingness packed into a short 48-ish hours but other than Queen Bey, one thing that stood out was rosé slushies. (Looking at this written out now, I think the magical é might have something to do with it. Coincidence? I think not.) During our visit to Krog Street Market, we knew we absolutely had to try the rosé slushies from The Luminary. It turned out they were even better than we had imagined and in fact we loved them so much that we went back again the next day for round no. 2.

Let’s be real: once rosé slushies are in your life, you can’t really be without them again. We both knew we would be working on a homemade version. Thankfully Josie quickly found the actual recipe from The Luminary and we were in business. I’m telling you, there is no more perfect cocktail for spring and summer than this right here. I know I will be making this again and again and again. It is sweet and tart, bright and refreshing, and easy as can be to make. AND this will guarantee you instant genius/entertaining guru status with your friends. I have experimented with a couple of different methods of making them now and though I think an ice cream maker gives the best texture, it isn’t absolutely essential so if you don’t have an ice cream maker, don’t fret. See my notes below for an alternative method. Now it’s time to stock up on rosé, and I suggest you get started loving these this weekend! Happy Friday! #roséallday


  • 1 bottle of rosé, chilled
  • 3 oz. Aperol
  • 2 oz. simple syrup
  • 2 oz. freshly squeezed lemon juice
  • 4 oz. water


  • 01

    Combine all ingredients in a pitcher. Freeze in an ice cream maker according to the manufacturer’s instructions. After about 15-2o minutes the mixture should become mostly slushy. Serve in chilled coupe glasses with a curl of lemon peel.

  • 02


    • If you don’t have an ice cream maker, put about 3/4 of the mixture in a freezer-safe container. Freeze well, at least 4-6 hours. The alcohol will prevent the mixture from freezing fully and even at its most frozen state, you should be able to stir the mixture to a slushy consistency with a fork. Scoop some of the slushy mixture into chilled coupe glasses. Pour a small amount of the reserved liquid mixture over the frozen portion to help achieve the correct slightly liquid consistency of the slushy. 
    • The glasses pictured above are from Anthropologie
  • Anne Blackwell

    Totally bookmarking this for after baby! It looks and sounds soooo good!

  • Melissa Brooker

    I’ve been waiting for these ever since i saw your instagram post! The sounds divine! and thanks to your aperol spritz recipe, i love and usually stock aperol. These will be made, very, very soon! Thanks to you and Josie for discovering them and sharing with us!!

  • What a gorgeous summer cocktail! I’m also bookmarking it for after this baby….all these pregnant woman drooling over your cocktails, lol.

  • Callie

    These look so good and are seriously gorgeous! Quick question- I am looking at camera equipment in your Amazon store. I see that you have a few lenses listed- is there one you would say you use more often for your food photography specifically?

  • Annie

    Thank you! Honestly I don’t even use different lenses anymore. The first one listed in the Amazon store (the 24-70 mm zoom) has become my go to lens for basically everything. I can’t remember the last time I switched lenses! I adore it.

  • Danita Day

    Looks like I’ll be make a trek to the liquor store. I don’t have aperol and this is the 2nd recipe I’ve wanted to try lately that lists it as an ingredient. This drink looks very refreshing and we love Rose.

  • This unseasonably cold weather we’ve been having in the Midwest has me longing for summer! Can’t wait to sip this cocktail on the patio! So, easy, too! Thanks for the recipe!

  • beverley press

    Annie this is such a great recipe for perfect spring/summer evenings xoxo

  • KristinaAntonietta

    I don’t know what I got more gitty about, the recipe or those glasses.

  • Ohhh my days I want one of those computers where you can just reach in to the screen and grab the item. These slushes look so much better than the 90’s ones lol! Definitely trying this. Thanks!

  • I haven’t seen a drink like this in an ice cream maker before – genius!!!

  • I will be making these “frosés” soon! Love aperol spritzes, so I know I’ll enjoy this!

  • Pretty sure this is going to revolutionize the way I drink ALL.SUMMER.LONG.

  • Brie C.

    What rose do you recommend? Or what quality? With a sangria I use a cheaper rose but I’m afraid to here since they are the stars of the show!

  • Annie

    I do think a better quality wine is worthwhile here. I’ll be honest and say that I know very little about different types of wine beyond basics and definitely haven’t had enough rose to make a comparison. (I’m traveling to wine country next week so this could all change very soon!) Thankfully my local butcher shop has an incredible beer and wine cellar and always makes excellent recommendations. They recommend this one and it is what we have been buying and enjoying all summer long: http://www.harlaftis.gr/wines_rose_harlaftis_petaloudes_en.html