• 1 Bottle of Dry Rosé
• 10 oz Sliced Fresh Strawberries
• 1 tablespoon Granulated Sugar
• 2 oz Rum
• 2 tablespoons Grenadine
• Strawberries for garnish
Coat the rim of a hurricane glass with supertine sugar. Pour the rose into ice cube trays overnight and freeze until solid. Combine the strawberries and the sugar in a blender and let sit at room temperature for 10 minutes. Add the rum, grenadine, and rose cubes to the blender. Blend the mixture on high until smooth. Pour into glasses and garnish with strawberries.