‘Frosé’ – a cocktail made of rosé wine, vermouth and ice – is the latest incarnation of the summer rosé trend. Read more about it below...
Last summer, Bars in both the US and UK were offering versions of ‘frosé’.
The trend has taken social media by storm, having been sparked by Bar Primi in New York and Beaufort House in London.
Jimmy Scott, the business development manager for Beaufort House, told Decanter.com ‘The blend of strawberries and vermouth compliment the rosé to give a refreshing, sweet and summery taste.
‘Frosé is such a great cocktail to celebrate the summer; it’s like the adult’s slush puppy – genius.’
He added, ‘There aren’t as many cocktails out there that include wine as the main ingredient, so it’s intriguing.
‘It sells itself in the name; you can imagine it when you say it and it automatically sparks an interest.’
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Provence expert and DWWA judge Elizabeth Gabay MW said she has ‘mixed feelings about frosé.’
‘Yes – a fun drink, and if viewed as a wine cocktail it implies quality. But if seen as another way to sell cheap rosé, I think it lowers the image. Wine cocktails have a long and noble history.’
Frosé is the latest in a string of rosé themed products. In July, a US confectionary website sold out of Whispering Angel rosé infused gummy bears within two hours, and rosé infused white chocolate is also on sale in the US.
‘I hate the idea of the Whispering Angel [gummy bears] which to me does nothing for quality,’ said Gabay.
‘Frosé’ cocktail – recipe
Ingredients (for sharing with friends)
750ml bottle of rosé wine500g of strawberries, halved50g of caster sugar
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Tip the rosé into a ziplock bag and place in the freezer. Don’t freeze the wine in the bottle, because it may crack.Place the strawberries in a heatproof bowl with the sugar and cover with cling film.Place over a pan of barely simmering water for about 1 hour, until all of the juices have run out of the strawberries.Pass through a fine sieve to extract the juice.Once the wine has frozen, place it in a food processor with the strawberry juice and blend to a slush.Divide between wine glasses, garnish with a twist of lemon and enjoy in the sun…
For more cocktail recipes visit Great British Chefs
Translated by Sylvia Wu / 吴嘉溦
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