According to Sydney Hunter-Edwards, Director of Marketing for Shaw-Ross Intl. Importers, “The popularity of rosé spans across all demographics—women, men, millennials, baby boomers—it has become an effortless and fun drink that nearly every person can agree on.”

 

Coming off the Frosé craze, a new way to enjoy rosé in cocktails has hit the bar scene and we’re obsessed. We asked Sydney to tell us more about Spicy Rosé in bars today.

 

Talk to us about rosé and its popularity in bars these days. 

I think rosé has had an evolution over the past few years. What started off as a summer feature has turned into a staple on wine lists all year round, and I believe that has to do with the versatility of this wine. It’s popularity spans across all demographics, women, men, millennials, baby boomers, it has become an effortless and fun drink that nearly every person can agree on.

 

What are bartenders doing with rosé in cocktails? 

I know what they should be doing. The new generation of drinkers are extremely experimental, they don’t want to drink what their parents and grandparents drank but they want something they can claim as their own. I think the popularity of Frosé was a step in the right direction, but I would love to see more exciting and playful cocktails featuring rosé have their moment in the spotlight. This new generation of drinkers wants to experiment and try new things and on top of that they want to share with their friends/followers. It is not about reinventing the wheel but taking something simple and elevating it so I think this trend of Spicy Rosé will just continue to grow!

 

Tell us about the latest spicy rosé trend. (#jalapenorose). 

This trend has really been amazing for us, something so simple but delicious and it has already created a cult like following. I first saw the trend when @allyssainthekitchen posted it on her TikTok and since then it has just snowballed. This is the perfect example of what possibilities are out there for rosé not just on cocktail menus but for consumers at home as well.

 

What should bartenders know about The Pale? 

I think it is important to know that The Pale was created by Sacha Lichine, who really was the pioneer for rosé in the United States as we know it. So, although this wine may not be the most serious, it has all the characteristics of a high-end rosé from Provence but with a more playful and fun personality.

 

Talk to us about mixing with The Pale. 

The Pale was created to bring back fun after what was a few difficult years of COVID worldwide. The idea was really inspired by the glamorous and elegant soirées of the 1920s. The Pale is not meant to be taken too seriously, although it is a delicious glass of rosé the idea is to enjoy it in new and exciting ways. We have created two signature cocktails for The Pale, The Pale Paloma and the Soirée Spritz, because who says a rosé can’t be the star of the aperitif cocktail hour?

 

What are some tips for bartenders with using rosé in cocktails? 

Be bold and don’t be afraid to shake things up! Rosé is an extremely versatile wine so think outside of the box and please, no more Frosé recipes!

 

 

 

The Pale Paloma

Ingredients:

• 3 oz. The Pale Rosé wine
• 1 oz. Tequila Blanco
• ½ oz. lime juice
• ½ oz. jalapeño-agave syrup
• 1 oz. watermelon juice

Preparation: Add ingredients and ice to shaker and shake. Serve strained into a 12 oz Collins glass with ice. Garnish with a slice of watermelon or a dehydrated lime wheel and a jalapeño wheel.