Frose Punch

Frozen rosé wine, strawberries, and citrus in a batch — the 2016 Bar Primi Manhattan viral trend scaled for groups, built on Provence's dry rosé rehabilitation.

Frosé Punch is the large-format party version of frosé — the frozen rosé wine cocktail that went viral from Bar Primi in Manhattan's NoHo neighborhood in the summer of 2016 and became one of the most widely replicated cocktail trends of the decade. The original frosé's appeal was built on three simultaneous trends: the dramatic growth in premium rosé wine consumption that had been building since the mid-2010s, the rise of Instagram as a food-and-drink discovery platform where photogenic drinks with immediate visual impact spread rapidly, and the broader American appetite for easy-to-prepare, refreshing frozen drinks during increasingly hot summers. Rosé wine's commercial rehabilitation had been driven significantly by Provence producers and importers who reframed rosé as a serious, dry, food-compatible wine rather than the sweet pink table wine that had dominated the category in the American market for decades. When blended with ice and fresh strawberries into frosé, Provence-style dry rosé's delicate fruit character concentrated and chilled into something that tasted of fresh strawberries and summer stone fruit rather than wine. The punch format applies the same principle at scale: the wine, strawberry purée or frozen strawberries, a small measure of strawberry liqueur or brandy for depth, and a citrus brightener are blended in bulk and served in a pitcher or punch bowl, making the formula as practical for a backyard gathering as the individual glass version is for a restaurant table.