Frosé all day...

Dbar’s boozy slushy is for grown hu­mans

Thornhill Post - - Food - by Karolyne El­la­cott


Last sum­mer, som­me­lier Drew Walker got his hands on some frozen rosé — or frosé — at New York City’s Bar Primi. The drink was the talk of the town, be­ing slurped back and In­sta­grammed with all the gusto at An­drew Carmellini’s noted Man­hat­tan res­tau­rant. Ever since, Walker knew he had to in­tro­duce the warm weather drink to dbar.


Grow­ing up in Ni­a­gara wine coun­try, Walker was cog­nizant of the wine in­dus­try from a young age. Work­ing at both lo­cal winer­ies and restau­rants, he stud­ied to be­come a som­me­lier, even­tu­ally nab­bing a gig at Daniel Boulud’s cel­e­brated Lu­mière res­tau­rant in Van­cou­ver. When chef Boulud de­buted Café Boulud and dbar in the Four Sea­sons flag­ship back in 2012, Walker was a shoo-in as wine di­rec­tor.


“Rosé is the hottest wine style in the world,” Walker says, ex­plain­ing why this sea­son dbar has in­tro­duced a menu de­voted to the stuff. Lead­ing the tightly cu­rated rosé of­fer­ings is, yes, the frozen rosé ($14).

This warm weather tip­ple starts with Les Ter­races Rosé from France’s Côtes du Rhone re­gion. It goes into the slushy ma­chine along with Tan­queray gin and a touch of laven­der syrup, which con­nects the drink with Provence, the heart of rosé pro­duc­tion.

“One of the se­crets of our frosé is we use fresh lemon juice at the base of the cup,” says Walker. So be­fore the icy con­coc­tion is poured, a wine glass is given a full spritz of lemon, im­bu­ing the drink with a nat­u­ral live­li­ness.

“It’s a hot style; it’s a hot drink,” says Walker. Good luck or­der­ing just one. As they say, rosé all day.… Dbar, 60 Yorkville Ave., 416-963-6010

Dbar som­me­lier Drew Walker with the frozen rosé

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