One of the most popular drinks this summer in the UK was a concoction named frosé.
The news will likely tickle those who already swear by the delight of rosé wines and Portuguses exporters will benefit from the trend of turning rosé into an iced novelty drink.
Rosé has come a long way from the days when it was scorned for being neither white nor red and in the last decade has been growing steadily in popularity as a summer drink.
Exploiting that trend was the creation at Bar Primi in New York of frosé - rosé frozen into a slush and seasoned with a bit of lemon juice and sugar. A more adventurous version calls for the addition of vermouth and strawberries.
It can be prepared in a large container and frozen for about seven hours before being blended into a slush.
The craze is less than a year old but has pumped up the sale of rosé wines by at least twice the typical amount for the season. Benefitting most have been English rosés with imported French and Portuguese rosé battling to keep pace with demand.
Waitrose has seen sales increase by 104% compared to last year.
“Frosé really has taken the nation by storm, fusing together two summer favourites – rosé and cooling slushes,” said a Waitrose spokesperson. “Preparation is minimal and it can be stored or used in batches, making it perfect for parties.”
Marks & Spencer have topped even that, reporting sales of Chapel Down Sparkling Rosé rising by 200% over last year. Its English Pinot Noir Rosé jumped by 103%.
And at the Co-op, rosé sales have surpassed those of prosecco.
Frosé is said to have been summer’s favourite drink at exclusive watering holes in London and New York, driven not only by novelty but also nostalgia as the drink has been frequently called a slush puppie for adults.
