One of my friends posted on Twitter this week that she was playing board games, and that the cat was curled up inside the house. It’s starting to feel like autumn, was the general gist of the message.

This was posted on the August Bank Holiday weekend. I’m going to make a bold claim that my friend is a little bit ahead of herself.  I still think there are four weeks of sunshine left this year. Or at least, four weeks before we can even think about the leaves dropping and we start looking for the mulled wine mixture.

Those retailers that I’ve spoken to who have slush machines can’t speak highly enough of them, and sales of rosé account for more than 15% of the total wine category and grew hugely during the past 12 months

This means you’ve got four weeks to capture what I’m going to term “Peak Frosé Time”.  Yes, that’s right. Frosé. Frozen rosé.

Because we’re now of an age where we refuse to grow up, genuine adults in New York have basically started concocting rosé wine slushies. Articles in Glamour, The Guardian and The Telegraph have followed and this is now only one Saturday morning cooking show away from becoming a trend.

Apparently posh Chelsea dinner venue Beaufort House introduced frosé to its customers at the beginning of August, and sales have flown.

It makes sense. Those retailers that I’ve spoken to who have slush machines can’t speak highly enough of them, and sales of rosé account for more than 15% of the total wine category and grew hugely during the past 12 months.

Admittedly, I’d imagine that most of the people buying slush from your store probably won’t be allowed a rosé version. But in the age of the millennial, people don’t want to grow up anymore.

It’s an on-trade only product at the moment, but those with space can look at introducing a simple ‘all-ingredients’ cocktail solution for their customers. A little menu card, all of the ingredients to hand and perhaps on offer as a deal, and you will create a real talking point in your store.

You can find recipes online, simple search for Frosé. Then it’s just about three ingredients: a bold rosé wine – a Merlot, perhaps – sugar and fresh lemon juice, and you’ve got a simple recipe that anyone can follow.

There are four weeks left of summer. There are worse ideas you could do than teaching your customers about the latest flavours from New York and Chelsea.