Top Chef alum CJ Jacobson is behind Chicago’s newly-minted Mediterranean restaurant Aba, and to complement his plates of lamb-laced hummus and toasted sesame shrimp, lead mixologist Liz Pearce has crafted a slew of fruit and spice-forward libations. Here’s her refreshing, summery twist on super-trendy frosé.
Life on Freezy Street
PREP TIME00 min
COOK TIME00 min
3 ½ ounces white wine, such as Sauvignon Blanc
¾ ounce fresh grapefruit juice
½ ounce fresh lime juice
1 ounce honey
2 ounces water
1 cup ice, or more to taste
Half grapefruit slice, for garnish
Place all ingredients in a blender. Add ice and blend until smooth.
Pour into a large glass and garnish with grapefruit.