You may have heard about the craze it has caused in New York, but the Frosé cocktail was always destined for Melbourne. I mean, it’s frozen wine for crying out loud – and what do we want most on balmy Melbourne summer nights? That’s right, cold freaking wine. We already pop ice in there (we know, it’s sacrilege) to cool ourselves down, but now the ice has made its way into our vino in a very permanent way.
The Frosé was invented by a New York mixologist from Bar Primi – he was trying to tackle the aggressive humidity of this year’s New York summer. It’s basically sorbet made from rosé wine blended up with fruit in a Slushie machine, much like the one your local 7-11 uses. And it sounds amazing.
In Melbourne, Chapel St's Mr Miyagi and Yukie's Snack Bar is already leading the charge by serving the frosty beverage on tap. The drink requires a higher sugar content for the 'slushie' effect to happen (too little sugar and it just freezes like a block of ice) and they've used the strawberries and cream-like Domaine Chandon Pinot Noir Rosé to get the magic going. The new Stokehouse downstairs venue, Pontoon, will have the summer drink ready in October. Embrace the Frosé, it's coming whether you like it or not!