When a teacher’s days of summer are numbered, making the most of each one is imperative. Though I’ve crossed off a good chunk of to-do list items in my free months, there are always a few lingering ones that I can never seem to tackle. A frose taste test had been on my list since the beginning of the summer, and last week I decided it was time to get the job done.
I mapped out a plan with my frose loving friend, we blocked off a Saturday, and away we went. Four different froses were evaluated, with categories ranging from appearance to slush factor. The results may surprise you. They also may not surprise you. Actually, your frose background knowledge is probably minimal, so the surprise factor really did not need to be addressed. Fail.
Alright, read below for all the deets.
Where: Cindy’s Rooftop Restaurant at the Chicago Athletic Association Hotel
Appearance: Much to our surprise, the frose at Cindy’s comes in popsicle form. Actually, it was more like one of those ice pops wrapped in plastic that you push up.
Taste: Cindy’s makes their frose with vanilla beans, which sounds strange, but it actually complemented the tartness of the popsicle well. My friends and I sucked these down fast and took in the phenomenal view of Millennium Park below.
Strength: My two counterparts felt a bit of blurred vision after these. It did not have the same effect on me.
Slush Factor: Popsicle form kind of eliminates this category. They did hold up pretty well though, with just a trace of melted liquid at the end.
Overall Thoughts: Cindy’s is definitely a summer hotspot and the line to get on the elevator proves it. I personally detest lines and the amount of security and velvet ropes that it took to get upstairs felt beyond ridiculous at 5:00 PM. That said, it is a truly beautiful spot and the ten minutes of eye rolling was worth the end result.
Appearance: Eataly’s frose comes out of a machine, which is actually not uncommon for this beverage. It is perfectly pink and chilled just right.
Taste: This one was really sweet. It felt more like dessert than a cocktail and I’m still not sure if there was actually any rose in it. By the time we were done with these, we all felt slightly nauseous.
Strength: Meek. I’m pretty sure this frose could also be called a virgin strawberry daiquiri and no one would argue it.
Slush Factor: Nice and slushy. It turned into a liquid toward the end, but held up relatively well for a hot summer day.
Overall Thoughts: Eataly can be a big tourist trap and somehow I felt like the drink took on the same persona. It seemed geared towards a non-local audience, like a drink you would order at Six Flags for $25.
Appearance: Fancy pink cocktail in a copper mug. Screamed hipster mixologist.
Taste: Very different from the others, not as sweet and not frozen. The frozen part was the liquid nitrogen added to it, making it ice cold, but not slushy.
Strength: Honestly, we all needed a break after our second frose and took this opportunity to order alternate sugar free cocktails and some delicious bar snacks. We shared one frose and thought it was good, but not good enough to order a second.
Slush Factor: See appearance
Overall Thoughts: I’m pretty sure that the bartender, sorry, mixologist, made up this cocktail on the fly. He didn’t seem to know what their menu’s version was, so he gave us an original creation. The food was delicious, particularly the short rib bao and toro tacos. I loved the vibe at Arbella and I plan on going back in the winter months, when outdoor seating is a distant memory.
Where: Ironside Bar and Galley
Appearance: Light pink, fluffy, and pineapple garnished.
Taste: The group favorite. Not too sweet and super refreshing. This frose is made with with rosé, Gancia Americano Aperitivo, lemon juice and tropical Red Bull, eeks!
Strength: It was hard to tell at this point.
Slush Factor: The best. If you’re getting a brain freeze, you know the slush factor is on point.
Overall Thoughts: If you want to go for a frose, go to Ironside. The presentation and taste stood out above the others and there was no premature melting.
So friends, here are my final takeaways from my frose adventure:
- You can call pretty much anything frose, as long as it is cold and pink.
- Arbella has phenomenal egg rolls.
- Frose is best done in small doses and once in a while, unless you’re looking to acquire Type 2 diabetes and an upset stomach.