Chilled rosé wine has become a popular tipple on a hot summer’s day, but an even cooler version of the pink drink is gaining in appeal.
Frozen rosé, or frosé, is made by freezing rosé wine with lemon juice and sugar.
It is usually prepared in a large container and frozen for around seven hours before being blended into a slush.
The resulting concoction combines the sophisticated taste of rosé and the texture of children’s Slush Puppy drinks, meaning it also invokes feelings of nostalgia bringing back childhood memories.
Sales of rosé wine have gone through the roof in recent months, with some experts putting the surge in demand for rosé down to the new-found popularity of frosé.
The number of bottles of rosé sold has trebled over the past decade and is now one of Sainsbury’s biggest selling drinks, accounting for one in 10 bottles of wine sold last year.
Waitrose also said its rosé sales have doubled compared with the same time last year.
The Beaufort House bar in Chelsea, west London, says frosé has now become their bestselling drink after adding it to the menu earlier this month.
Hannah Cary, events manager at Beaufort House, said that while the drink provided a sense of nostalgia for some drinkers who remember slurping on brightly coloured fruit slushies as children, it also had a universal appeal.
She said: We have had all ages of people come in to ask for a glass of frosé, we have been absolutely inundated with requests and some people do get quite nostalgic about it.
When one person sees another customer order a glass of it in the bar, they also want to have one. It’s the same effect as if somebody sees another person with a flaming shot – they’re immediately curious and want to try it.
Thousands of people across the country have also posted pictures of homemade versions of the drink on social media sites such as Twitter and Instagram.
Frosé originated at Bar Primi in New York, where the general manager Justin Sievers wanted to create a new drink that was suitable for long hot afternoons, using rosé wine.
He said: Somebody said something like, ‘Man, it’s rosé season, what should we do?’ And I was like, what if we just dump a bunch of rosé into the [slushie] machine and see if it freezes. So we did.
Wine experts said consumers wishing to make frosé at home should pick a full-bodied rose, as the drink will lose colour and flavour in the freezing process.
Different fruits and other spirits can also be added to the mix to make a host of summer-friendly wine cocktails.
A Waitrose spokesman said: “Frosé really has taken the nation by storm, fusing together two summer favourites – rosé and cooling slushes.
“Preparation is minimal and it can be stored or used in batches, making it perfect for parties.
“Our customers are making the most of the British summer time and this homemade, adult version of a Slush Puppy is a fun way to entertain guests in the sunshine.”
News Source TelegraphNews