A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006. Now a Popeyes fast food restaurant on Google Maps.

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Entry from September 02, 2016
Frosé (frozen rosé)

“Frosé” (frozen rosé)—like an alcoholic slushee or Slurpee—became popular in 2015 and the summer of 2016. “Dear dishes, I was gonna do you when I got home, but I cheated on you with this #frosé. I’m not sorry. #wine #Frozen” was posted on Twitter on July 30, 2015. “Frosé combines three of my favorite things: rosé, frozen things, and portmanteaux” was posted on Twitter on September 2015.
“Willa Jean’s F’Rose Y’all” was published in The Times-Picayune on May 17, 2016. The recipe included 3/4 cup of rosé, 4 cups of ice and 1/4 cup simple syrup.
Wikipedia: Rosé
A rosé (from French rosé; also known as rosado in Portugal and Spanish-speaking countries and rosato in Italy) is a type of wine that incorporates some of the color from the grape skins, but not enough to qualify it as a red wine. It may be the oldest known type of wine, as it is the most straightforward to make with the skin contact method. The pink color can range from a pale “onion-skin” orange to a vivid near-purple, depending on the varietals used and winemaking techniques. There are three major ways to produce rosé wine: skin contact, saignée, and blending. Rosé wines can be made still, semi-sparkling or sparkling and with a wide range of sweetness levels from bone-dry Provençal rosé to sweet White Zinfandels and blushes. Rosé wines are made from a wide variety of grapes and can be found all around the globe.
Coach Owen Pighin
The best wine tasting at @Road13Vineyards also the fRose is amazing!! #Club13 #Rose #frozen
7:04 PM - 30 Jul 2015
Sara Maria Salamone
Dear dishes, I was gonna do you when I got home, but I cheated on you with this #frosé. I’m not sorry. #wine #Frozen
11:01 PM - 30 Jul 2015
Dan Royles
Frosé combines three of my favorite things: rosé, frozen things, and portmanteaux. http://ift.tt/1Xz4NWY
5:08 PM - 6 Sep 2015
Mirabeau Wine
#WordOfTheDay | #Frosé (frozay) even when it’s #frozen outside you can still enjoy a #rosé #wine
2:08 AM - 23 Feb 2016
Fat Beagle
Frozen rosé = frosé! Yes way! #rosé #frozen #wineslushee #yeswayrosé @ Willa Jean https://www.instagram.com/p/BDYkpVunO0Q/
View translation
12:12 PM - 25 Mar 2016
New Orleans, LA
NOLA.com (New Orleans, LA)
Willa Jean’s F’Rose wine slushie recipe: Where else to find wine slushies?
By Ann Maloney, NOLA.com | The Times-Picayune
on May 17, 2016 at 2:43 PM, updated May 17, 2016 at 3:17 PM
Kelly Fields at Willa Jean restaurant makes this F’rose Y’all cocktail in a slushy machine, but she re-created a home version so we can try our hand at making a wine slushy.
Willa Jean’s F’Rose Y’all
Makes 2 cocktails
3/4 cup of Rose
4 cups of ice
1/4 cup simple syrup
Put all ingredients in blender, and blend until smooth. Pour into a glass of your choosing. Serve with a straw.
Tasting Table
Frosé All Day
Boozy slushies are having a moment
And that’s how frosé came to be. Fields (Kelly Fields at Willa Jean restaurant in New Orleans—ed.), herself, is a dedicated Negroni drinker (more on those later) but found herself in the minority at her restaurant. The staff does, however, share her obsession with puns and cheered her on as she sent a case of rosé wine and a quart of simple syrup through the machine in early March. One Instagram post later and an obsession was born.
Bon Appétit
It’s the Summer of Frosé
This year, it’s no longer the summer of George, but the summer of frosé. Do you like Slurpees? Do you like rosé? Are you a relatively happy person who typically appreciates sunshine, other people’s grilling, and hammocks? Then yeah, you’re going to love frosé.
The Huffington Post (UK)   
Frosé Is The Mouth-Watering Alcoholic Drink You Need To Try This Summer
Frozen rosé? What a dream.

21/06/2016 17:08
Rachel Moss, Lifestyle Writer at The Huffington Post UK
As its name suggests, frosé is a frozen drink with rosé wine at its core. Think Slush Puppie, but gloriously alcoholic.
The drink is fast gaining popularity on Instagram with dozens of photos popping up in recent weeks tagged #frosé.
As frosé is a relatively new trend, methods for creating the drink at home do vary.
Eater—Washington, DC
Where to Cool Off with Frosé in D.C.
Yes, it’s what it sounds like: frozen rosé wine

By Meredith Bethune @meredithbethune Jul 22, 2016, 3:15p
Rosé wine has had a huge resurgence in popularity over the last several years and wine slushies have also been appearing here and there. Now bartenders are taking it to the next level and combining the two items. It’s not as simple as pouring from fruity rosé into a margarita machine, though.
Bars are putting their own mark on the drink, spiking it with Aperol, fruit, and even flavored vodkas.
Washington (DC) Post
10 things you should really eat, drink and do before summer’s over
By Going Out Guide staff August 4, 2016
Frosé isn’t a new classic that bartenders will bring back next year. So enjoy it while you still can, whether that’s on the rooftop of the Brixton, where the frosé is more of a cocktail with the addition of Aperol, the herbal, orange-based Italian amaro, or on the Georgetown waterfront at Orange Anchor, where the lemony version is served in a daiquiri glass, garnished with a plump strawberry. The Brixton, 901 U St. NW. 202-560-5045. Orange Anchor, 3050 K St. NW. 202-802-9990. — Fritz Hahn
The Food Trends of Summer 2016, Ranked
by Whitney Filloon Sep 2, 2016, 2:00p @whitneyfilloon
2) Frosé
Frozen rosé took the country by storm this summer, as the alcoholic treat rose to prominence in New York, New Orleans, and hot, muggy Washington, DC. Frosé may disappear from most menus once fall comes, but it won’t disappear from our boozy slush-loving hearts.
The New Yorker
By Troy Patterson , SEPTEMBER 2, 2016
Even the most anti-sophisticated of these formulae, a “frozémonade,” from a Brooklyn bar called Extra Fancy, laid a claim to charm. Involving lemon juice and simple syrup and an excess of ice, it was ditzy; being ditzy, it boasted the virtue of directness, slaking a thirst without making a fuss and settling to dwell in a summer share in the shallows of the soul.

Posted by Barry Popik
New York CityFood/Drink • Friday, September 02, 2016 • Permalink

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