‘The drinks lovechild of Barbara Cartland and Liberace’


Want to know the front-runner for our ‘campest drink of the year’ award? Ladies and gentlemen, meet Unicorn Sparkle.

It might sound like a pedigree Dachshund, but in fact, it’s a slushie creation so pink that it can literally burn out your retinas if you stare at it for more than ten seconds.

Still too macho for you? Then rejoice in the fact that the campness quotient has been dialled up to 11 by the further addition of glittery edible sparkles.

The warped creation of Vimto Out of Home’s Fryst brand, and certain to be the biggest selling cocktail named after a fictional quadruped this autumn, it’s like the drinks lovechild of Barbara Cartland and Liberace.

So how do you make it? Well fortunately, it’s less complicated than you might think, since despite the name it doesn’t actually require any unicorns.

  1. Get hold of a Fryst slushie machine from Vimto.
  2. Tip in some of Vimto’s (ahem) Unicorn Starslush jollop (bright pink, sparkly).
  3. Add a sacrificial gin of your choice and voila: the Unicorn Sparkle cocktail.

Imbibe sees this as a perfect drink for customers over the age of three (maybe lose the gin), 20-year-olds with a princess fetish and anyone who has a gold lamé phone case.

About Author

Chris Losh

After five years working on My Weekly magazine (during which time he learned how to write horoscopes and make things out of mince) in 1995 Chris Losh entered the world of drinks writing and, despite all advice from his doctor – and the wishes of most South African winemakers – has stayed there ever since. He began on Wine and Spirit International, editing it for several years before moving on to edit Wine Magazine. Both publications have since gone the way of the Dodo, but he claims to have nothing to do with their demise, and his alibi appears solid, since he was freelance writing for anyone who would pay him at the time. In 2007, he helped to set up both Imbibe magazine and the Sommelier Wine Awards, and has spent much of the last three years eating, drinking, and listening to French sommeliers talk about minerality. In 2009 he was shortlisted for the Louis Roederer Feature Writer of the Year, but didn’t win. Perhaps he should have stuck to horoscopes. And mince.

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