Previously confined to swim-up cocktail bars circa 1982, blue drinks are making a comeback.
Their latest incarnation is getting a helping hand from Instagram because nothing says "look at me" like a glass of something you might order from Papa Smurf.
Dan Wuthrich admits to not being much of a wine drinker but was won over by Blumond while holidaying in Italy - enough to become the country's sole importer of the bright blue prosecco produced by Saraceni Wines. He claims there's just ".0001 per cent" colouring in the bubbly, which gets most of its distinctive hue from grape skins.
Drinking it is simple. Chill, pop and pour. Treat it like any bubbly, says Wuthrich, or use it in a cocktail (he suggests a margarita or a martini) and expect a slightly sweet, peachy flavour with 7 per cent alcohol content.
Blue is not a colour commonly associated with food. Blueberries, for example, are usually purple (or, more accurately "anthocyanin" - the name of the pigment they're rich in). Bluefin tuna is dark blue when viewed from above (but less blue when dead and cold on a sashimi plate). Blue M&M's should only be considered food in emergency situations. Blue bubbly? Face the camera and say cheers.