Frosé, for better or for worse, is not going away.
In case you've managed to get this far into summer 2017 without coming across the concept that is frozen rosé wine, it's exactly what it sounds like. Frozen rosé which resembles a slush puppy. It's cool, refreshing and, depending on the rosé used, can be delicious.
Oh, and it looks good on Instagram, too.
But where to get it? Unsurprisingly, there are plenty of places in London. But for those of you located elsewhere, we had to search a little harder. Here's where to get the best frosé around the UK.
Cocochan, London
This pan-Asian restaurant just off Oxford Street is home to a very reasonably priced frosé.
Frosé, £6, available at Cocochan
Pops
If you're after a cheaper option for your frosé then consider Pops popsicles, a sort of alcoholic Calippo that comes in a variety of flavours including frosé – which is rosé wine and raspberry. Can confirm is delicious.
Pops popsicles, £5.99 for 3, available at Ocado
The Lighterman, London
A newish pub located on Granary Square in King's Cross, with a nice terrace overlooking the canal. Their frosé is made with rosé, vermouth, strawberry, basil and peppercorn.
The frosé cocktail, £9.50, available at The Lighterman
The Refinery at Spinningfields, Manchester
What's better than a frosé? A free one. If you're a Yellow Card holder and find yourself near the Refinery at Spinningfields before 31st July, head on in for your FREE frosé. Marvellous news.
The Bothy & The Parlour, London
Two more Drake & Morgan sites are offering frosés this summer. The Bothy and The Parlour, both located near Canary Wharf, are offering frosés made from Belsazar rosé, rosé and strawberries.
Frosé, £7.50, available at The Bothy and The Parlour
Dalloway Terrace, London
Named after Virginia Woolf's novel, this indoor/outdoor bar and restaurant in Bloomsbury has gone big on the frosé this year, which fits in marvellously with the picturesque surroundings.
Frosé, £11, available at Dalloway Terrace
Make your own at home
Because it's cheaper and there's more room for experimenting. Check out this recipe from the Sweet and Strong blog.
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