The start of our Christmas with a Difference series, where we skip the obvious festivities and try something new.

We love Christmas, we love the festive occasions, and we love celebrating it in the warm weather even more. But for those of us who host Christmas dinner in our bikinis and shorts, mulled wine feels a little bit out of place. So this year we're bringing something new to our celebrations, and serving mulled red frosé. It's the sun drenched cousin of traditional mulled wine, cold, refreshing, and made for those of us spending December in linen instead of layers. Think of it as Christmas… refracted through a tropical lens.

This isn’t the pink frosé you find by the pool the rest of the year. This is Christmas frosé. It’s the drink you make when friends drop by after the beach. The one you can keep in rotation during the long stretch between Christmas and New Year. The one that makes your living room, balcony, or garden feel festive even if it’s 30°C outside.

Serves: 4

Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients

  • 3 tablespoons vodka
  • 1 tablespoon orange liqueur
  • 1½ tablespoons freshly squeezed lemon juice
  • ¼ cup sugar
  • 8 oz (2 cups) frozen berries (do not thaw)
  • 2½ oz (½ cup) frozen cherries (do not thaw)
  • 12 oz (1½ cups) chilled red wine
  • 2–3 cups ice cubes
  • Optional: a pinch of cinnamon or a few drops of vanilla for a subtle “mulled” warmth

Instructions

  1. Add the vodka, orange liqueur, lemon juice, sugar, and your optional spice choice (a whisper of cinnamon works beautifully) to a high-powered blender. Blend for 15 seconds to dissolve the sugar.
  2. Add the frozen berries, cherries, red wine, and 2 cups of ice. Blend until smooth.
  3. Taste and adjust, more sugar for sweetness, more vodka for bite, or more ice for a thicker, colder slush.
  4. Pour immediately into chilled glasses. If you want an extra festive moment, garnish with a thin orange slice or a single cherry.

A Note on Leftovers

Like all good holiday drinks, this one doesn’t demand perfection. Make it just before serving for the best texture, but if you have leftovers, freeze them. Thanks to the alcohol, it won’t fully solidify. A quick thaw and another blend will bring it right back to life.

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