Frosé that lets the rosé sing.
Winemaker Blake Adair Bachman, of Rose Thistle Rosé, has a genius trick of using frozen watermelon chunks as the base in his frosé (which is "frozen rosé," if you're unfamiliar). This makes several amazing things happen: it sweetens the drink without the need for any added sugar; the finished texture is velvety and smooth; there's no ice, which often dilutes the flavor of blended drinks; and most importantly, the wine sings. Make haste! You know how soon summer will be over.
Makes as many cocktails as you need
Seedless watermelon, peeled and cut into 1- to 2-inch chunks
Optional additions, to balance flavor: Grapefruit juice, Meyer lemon zest, lime juice
Optional garnishes: Basil leaf, mint leaf
Spread out the watermelon on a platter or baking sheet and place in the freezer until the fruit until is completely frozen—at least 3 hours.
Place the frozen watermelon chunks into the pitcher of a high-speed blender and add the salt. Pour in the rosé until the fruit is 75%-80% covered, then top with a few glugs of gin. Blend until smooth. Depending on the acidity of rosé, you may wish to adjust the flavor with any of the optional additions. Serve with garnishes if desired.