Slushies aren’t just for kids and convenience stores anymore
As the summer heat slams New York City, what could be better than a slushy cocktail? Battery Harris and other high-end cocktail bars around the city are incorporating these once child-like beverages into their drink menus.
Battery Harris’ cocktail director, Saul Ranella, a one-time slushy skeptic, is already looking ahead to ordering a third slushy machine to add to his collection. Ranella mixes rum, passion-fruit juice, apples, and numerous other ingredients in order to create his Peruvian slushy beverage, the Purple Harris. Even at the steep price of between $10 and $13, these aptly named, “frozies,” are extrememly popular during this humid summer months. In one night, Battery Harris can run through 36 liters of Ranella’s slushies.
Cocktail bars such as Donna, Noodle Bar, Mother’s Ruin, Nights and Weekends, and Tippler have all joined the slushy drink trend. Boasting a slushy of the day, Mother’s Ruin names the drink their best seller.
But the question remains: will the slushy trend end as the heat makes its way out of the city? Or will the inventive bartenders and experimental recipes keep the trend steady?
Cocktail Bars Are Adding Slushies To Their Drink Menus - Recipes
Summer’s got it all: long days spent in unicorn pool floats , warm nights with friends at outdoor patio bars and, above all, a bounty of fresh, bite-sized fruit to use in cocktails. From raspberries and strawberries to blackberries and blueberries, there are endless ways to incorporate the season’s tiniest fruits into boozy delights. Here are nine of our favorite ways to use berries in cocktails—bonus points if you spend the afternoon picking them yourself.
Frosé (aka frozen rosé ) has become a national obsession, and bars all over the country are adding the frosty pink drink to their menus—but you don’t have to go out to enjoy the blended masterpiece. This take on Frosé is super simple and loaded with summer berries. Whip up a homemade berry syrup from fresh raspberries and strawberries to highlight the fruity notes of the pink wine. Then add a bottle of rosé and a little dry vermouth , stick it all in the freezer and you’ve got your very own delicious frosty treat.
Adding cocktails from other bars to your menu?
What is your opinion on adding someone else's cocktail to your menu? The idea is not to steal their recipe, I will add full credit to the bartender and bar name under the cocktail name in the menu. The ones I intend to use all have their recipes published online.
Everyone steals everyone's recipes.
Sounds weird to credit another bar on your menu. Why don't you use those recipes as inspiration and tweak them
Some newer recipes have become classics in their own right and it's not unheard of to see them either in their original recipe or tweaked slightly on menus in craft cocktail bars. A couple examples are the penicillin or the bramble.
I've also seen homages to drinks created by bartenders who aren't super famous. Their friends in the same or other cities may feature a cocktail he/she made and attribute it properly on the menu.
In most cases, the drink has a proper place within the theme of the entire menu though. People take the time to curate a balanced list for their expected clientele. They also keep in mind availability of ingredients and ability to execute within the context of nightly service.
Slushie Cocktails: Memphis restaurants raising the bar on frozen drinksCLOSE
Jameson Slushies at Slider Inn. (Photo: Slider Inn)
Slushie cocktails are showing up on menus across Memphis.
These boozy frozen concoctions are not your ordinary sugary, neon-colored frozen bar libations. Instead, Memphis bartenders are upping the frozen drink game by creating craft cocktails — just in a frozen slushie state.
The most famous boozy slushie in town is Slider Inn’s Jameson Slushie. This frozen cocktail is not new to the menu it's been around for several years. “We are just a root and toot neighborhood bar,” Slider Inn owner Aldo Dean said. “But this slushie is a legitimate cocktail.” Made with their homemade lemonade, it’s a drink that Dean says can’t be duplicated.
While it can't be duplicated, it has spawned a new local trend.
During the coronavirus restaurant shutdown, restaurants across the city have added slushie machines to their bars. They have been a popular new offering as takeout cocktails became legal in Tennessee during the coronavirus pandemic.
The frozen Rye Slyce at Bari Ristorante. Hunter Coleman's frozen cocktail is made with Averna Amaro, rye whiskey and fresh squeezed orange juice. (Photo: Hunter Coleman)
Felicia Suzanne’s Restaurant now offers two slushies on Thursday through Saturday. The Flosé is Felicia Willett’s play on a frozen rose, with Tattersall Grapefruit Crema Liqueur and fresh citrus added to the wine. The Grandhattan is a frozen Manhattan made with Memphis' own Blue Note Bourbon.
"Adding slushies started as a joke because I was missing the Bushwacker at The Green Beetle so much," said Willett of how a slushie machine ended up in her fine dining restaurant. "One of my liquor reps said he had a machine and then a triple compartment machine showed up . and here we are."
Willett added that they only use premium ingredients in their slushies. "They might not be the cheapest slushie on the block, but they are hopefully the best."
Bari Ristorante has been whipping up frozen Aperol Spritzs and Campari-based slushies to accompany its Italian fare. Some nights it's been a Campari Limeade and another night it's been a Campari and Orange Slushie. One night they even made a boozy Frozen Coffee using Averna Amaro in their new slushie machine.
"Being how hot things get in Memphis, we though slushies were a great way to cool off while enjoying some of our favorite bittersweet Italian spirits like Campari and Averna Amaro," said Bari bartender Hunter Coleman.
The frose frozen cocktail at Bishop. (Photo: Bishop)
Grapefruit and Ginger Limeade Slushies have been a big hit at Tsunami. These tart and sweet slushies now take center-stage on the menu as one of the featured cocktails of the day.
Bishop has four different slushies on its takeout menu. Each week a few of the flavors change past selections have included a frozen Margarita, Whiskey Smash, Strawberry Daiquiri and a Frosé.
"I thought moving into spring and summer it would be fun to take the bar program at Enjoy AM (restaurant group) in a new direction we'd never gone before with some fun and refreshing drinks," said Will Davenport, manager of Eight & Sand, the sister bar to Bishop in the Central Station Hotel.
Moondance Grill has been whipping up frozen Old Fashioneds and Moscow Mules with its slushie machine. The options from the two-compartment slushie machine change regularly.
The Irish Coffee and Tequila Sunrise slushie cocktails at Sunrise Memphis. (Photo: Sunrise Memphis)
Even breakfast spots are getting in the slushie game. Sunrise Memphis has both a Tequila Sunrise slushie and a Frozen Irish Coffee on the menu.
For now, all these establishments are offering slushie cocktails as a takeout option.
15 Tequila Drinks and Cocktail Recipes
For most people, tequila conjures up memories of crazy parties with good friends, good music, and shots lined up at the bar. Then, perhaps, they remember the hangover the morning after. But tequila is so much more than just a party drink. Sweeter than gin and more flavourful than vodka, this under-appreciated Mexican spirit is the perfect base for summer cocktails.
Tequila is made from the fermented and distilled juices of the Blue Weber agave plant. In order to class as true tequila it must be distilled twice and contain at least 51% Weber blue agave. The best quality tequilas are 100% Weber blue, while those with lower content are referred to as mixtos, and considered to be of inferior quality. Tequila must also be produced in either the state of Jalisco, home to the town of Tequila, or in certain municipalities of the states of Guanajuato, Michoacán, Nayarit, and Tamaulipas.
There are different types of tequila, categorised according to how long the spirit has been aged. Each has different qualities, making them suitable for different types of cocktail.
Blanco (white) or plata (silver) tequila is either unaged, or aged in neutral barrels for under two months. These tequilas have the purest tequila flavour, with the earthy, semi-sweet flavour of agave at its most prominent. With its fresh, slightly sweet notes, blanco tequilas make the perfect base for long, fruity cocktails.
Tequilas that have been aged in oak barrels take on oaky, caramel flavours in increasing amounts the longer the tequila is aged.
These include tequila resposado (rested), which is aged for between two months to a year, tequila añejo (aged or vintage), which is aged for between one and three years, and extra añejo, a category established in 2006 to denote tequila that has been aged for more than three years. Tequila joven (young) or oro (gold) is a budget version of the oak-aged tequila, made from a blend of blanco and resposado. Beware inferior versions made from unaged mixtos with colours and flavourings added to mimic the ageing process. With smoky sweet caramel and vanilla notes, oak-aged tequilas work well in cocktails that require more complex flavours.
If you are planning to make tequila cocktails, the classic choice has to be the tequila sunrise. Made with tequila blanco, orange juice and grenadine for that iconic sunrise effect, this fun fruity concoction was the cocktail of choice through the seventies, and will add a touch of retro cool to the evening.
Margaritas are another fruity favourite, perfect for summer. We love this classic margarita recipe from The Spruce Eats, a simple but refreshing combination of tequila blanco, triple sec and fresh lime juice.
There are various similar drinks within the margarita family, all based on the classic recipe. If you’re craving a sweeter cocktail, our recipe for pineapple margarita should hit the spot, or, for a more grown-up, balanced flavour, try a pomegranate and lime margarita. Margaritas also make the best slushies, and Olive Magazine’s frozen peach margarita is a truly delicious way to cool off on a hot day, and can even be served as a light, granita-style dessert.
Tequila and lime is a winning combination - the perfect balance of slightly sweet agave and zesty citrus - and even cocktails that aren’t technically margaritas often contain some fresh lime juice. If you like the idea of creating your own tequila cocktail, adding some lime is always a great place to start, but if you prefer something tried and tested, there are plenty of existing recipes to try.
The Mystic Marvel (recipe available from this cocktail list by Town and Country) is a tequila blanco and lime cocktail that showcases tequila’s Mexican heritage with the addition of prickly pear purée and agave syrup, served with a salted rim and an extra wedge of lime. If you prefer a long, thirst-quenching cocktail, you’ll love this tequila diablo rojo recipe by BBC Food, another tequila blanco and lime cocktail, topped up with ginger beer and crème de cassis and garnished with fresh pomegranate seeds.
For a tequila lime cocktail with a breath of chilli heat, try a Vampiro (recipe available from this cocktail list by Town and Country). This unique cocktail is made with sangrita, a mixture of orange, lime and grapefruit juices with hot chilli sauce, which just happens to be one of the traditional Mexican accompaniments for tequila.
The subtle sweetness of tequila also makes it a great choice for dessert cocktails that satisfy your sweet tooth without being too cloying. We love the Marble Queen (recipe available from this cocktail list by Town and Country), a creamy cocktail with a taste of the tropics, made from a simple combination of tequila blanco, coconut cream, and our old friend lime, which pairs beautifully with both. Or try this recipe for Dulce de Tequila for a grown-up candy flavour made from smoky tequila resposado, cognac and orange.
You could even try swapping vodka or other spirits for tequila for a Mexican twist on some of your old favourites. You might just find you like it better. Espresso martini made with tequila resposado (recipe available from this cocktail list by the Guardian) is a revelation, the hint of caramel from the resposado blending perfectly with the bitter espresso.
Brunch favourite the Bloody Mary also benefits from a Mexican upgrade in this Bloody Maria recipe from The Spruce Eats. Unlike vodka, tequila holds its own among the rich tomato and spicy Tabasco, adding an extra layer of sweet, earthy agave to the mix.
Other fun adaptations include the Wahaca Mule (recipe available from this cocktail list by The Guardian), a tequila version of the Moscow Mule, and the Brave Bull (recipe courtesy of The Spruce Eats), a tequila version of the Black Russian. You can even try swapping whiskey for tequila resposado to make a tequila old fashioned (recipe available from this cocktail list by The Guardian), a lighter, more summery version of the whiskey classic.
With so many to choose from, there’s sure to be a tequila cocktail to suit every palate. Try some at your next summer barbecue.
The Best Cocktails to Make with Limoncello
You might be used to having a taste of Italy's famous lemon liqueur limoncello at the end of a good meal, but there's no reason to relegate this tasty tipple to digestif status. A bit of limoncello can bring a sweet squeeze of citrus to all sorts of cocktails. Here are a few of our favorite ways to get more limoncello into your cocktail rotation.
1.5 oz Herradura Silver Tequila
.5 oz limoncello
.25 oz amaretto
1 oz lime juice
.5 oz simple syrup
.5 oz orange juice
Shake with ice and serve in a large coupe glass and garnish with a lime wheel.
1 oz Limoncello
1 oz vodka
1 Brooklyn Crafted Lemon Lime Ginger Beer
Add all the ingredients together in a Julep cup and mix. Garnish with a lemon wheel and a mint sprig.
½ oz. Italicus
½ oz. limoncello
½ oz. Nardini grappa
5 dashes lemon bitters
1 scoop of Oddfellows&rsquo lemon-hibiscus sorbetto
Prosecco to top
Combine all ingredients except sorbetto in a shaker with ice and shake. Scoop the sorbetto into a frozen coupe. Strian the cocktail on top and finish with prosecco.
1 oz Don Papa Rum
1 oz Limoncello
1 oz Vermouth Blanc
Pour all ingredients into a mixing glass with ice and stir for thirty seconds. Pour into a rocks glass over a large piece of ice and zest with a generous peel of lemon.
1.5 oz Maker&rsquos Mark Bourbon
.25 oz Pallini Limoncello
Juice of 3 lemon wedges
1.5 tsp all-natural apricot jam
4 sage leaves
Pour all ingredients except soda into a shaker tin and muddle. Add ice and shake vigorously. Strain into a highball glass over fresh ice and top with soda water. Garnish with fresh sage and/or a twist.
By Kristine Lassor Hopkins of Abattoir
1.25 oz infused lemon vodka*
1.25 oz limoncello
.5 oz homemade lemonade
Combine all ingredients and shake with ice. Strain and pour into a martini glass.
*Lemon Vodka: Peel 5-8 large lemons, keep the fruit of the lemons for juicing. Add to 1 bottle of vodka and steep for 1 week, then remove peels.
2 oz New Riff Bourbon
1 oz limoncello
.25 oz peach puree
.25 oz lemon juice
4 dashes peach bitters
Mix all ingredients in a mixing glass. Strain and pour in a rocks glass over an ice sphere. Garnish with dehydrated lemon.
Here, with the daiquiri, you have what I call a perfect litmus-test cocktail. Whenever I get a new rum, I almost always want to try it two different ways—sipped with a little ice, and mixed into a daiquiri. I find that the lime and sugar in a daiquiri complement the rum and highlight its flavors. I learn more about a rum mixed into a daiquiri than I do by just sipping it on its own. The only exception, I find, are rich, funky rums, such as rhums agricole. These tend to overpower the other ingredients.
Double Chicken Please opened in November 2020, after Chan and co-owner Faye Chen traveled the country for nearly three years hosting pop-up bars from their vintage VW camper. The duo’s permanent Allen Street location may be the first cocktail bar to openly share the ABV of its drinks.
But over the last several years, as cocktail menus have become increasingly sophisticated, some of the world’s best bars have started to weave in details about drink strength. The Dead Rabbit’s influential comic-book-inspired first menu chronicled the life of John Morrissey and organized drinks into sections including low-spirited, strong and fiery. Pouring Ribbons arranges its drinks within a grid from refreshing to spirituous and comforting to adventurous. The menu at Ryan Chetiyawardana’s now-closed Dandelyan divided drinks by flavor profile while also plotting them on a graph from lightest to richest and based on the time of day they’re best enjoyed, and the cocktail list at Natasha David’s recently shuttered Nitecap told guests which drinks were “gulpable thirst quenchers” and when to “slow down with a boozy sipper.”
In Singapore, Jigger & Pony’s 56-page ’zine/menu includes a “quick menu” with 24 drinks listed in a grid from lightest to strongest, and Mo Bar at the Mandarin Oriental presents its drinks as the moon traversing the Pacific, transitioning from zero-proof to boozy.
Double Chicken Please’s debut also comes at a time of heightened demand for zero-proof and lower-alcohol cocktails, a push for more responsible drinking, and a decades-long march toward eating and drinking higher-quality ingredients. “People are becoming more discerning. They want a drink that tastes good rather than just being strong and ‘doing a job,’” says Noel Venning, the co-owner of Three Sheets in London. “Instead of the trend coming from high-end bars and working its way out to the public, it’s consumers demanding a healthier lifestyle with less alcohol.”
At Three Sheets, cocktails fall into one of three categories: One Sheet, Two Sheets or Three Sheets. Counterintuitively, the number of sheets indicates the strength of flavor rather than alcoholic potency, but at Venning’s now-shuttered Bar Three, he and his brother Max presented a menu with three light, three medium and three strong drinks.
The approach at Bar Three was straightforward and possibly more useful to guests than sharing a drink’s ABV. “So far, not many people have noticed the ABV detail on our menu,” says Double Chicken Please’s Chan. “We’ll have people come in and say, ‘Oh, which one is spirit-forward?’”
Grown Up Slushies
For the simple syrup:
Bring the water and sugar to a simmer for 2&ndash3 minutes until the sugar has dissolved. Pour into a bowl and set aside to cool.
For the slushie (double or triple as needed, depending on the size of your blender):
Chill your glass(es) in the freezer before making.
Combine everything in the jar of a blender and puree on low at first and then on high until you have a very well-blended creamy blend of everything. Carefully pour into the prepared glass and garnish if desired. Serve immediately.
Slushies, slurpies, slurshies, ices &hellip whatever it is you want to call them, they&rsquore just really, really good.
These very grown up frozen cocktails that I have for you here are your favorite 7-11 childhood treat upgraded&mdashseriously upgraded. With their bright showy color and delicious flavors, I feel like these are almost a necessity for the next party that you have! Wouldn&rsquot a platter of these in all different colors be amazing to carry out to your friends? And really, they could be perfect for lots of occasions, from brunch to BBQs. While hot weather would be a bonus, it is by no means a requisite!
These are definitely made-to-order drinks. Much like a blended margarita or daiquiri, you don&rsquot want to let these sit too long, or they will melt and separate.
You just use whatever fruit you want, the best part being that you don&rsquot need fresh fruit&mdashit must be frozen, so all the pressure of keeping it seasonal is off. Unless, of course, you want to get fancy and don&rsquot mind picking at peak freshness and prepping and freezing. I, though, am buying my fruit frozen in plastic bags for peak convenience! So raspberries in December? Yes! Mangoes in August? Sure!
The other thing we have to address before we get started on making these is the equipment. A blender is a must, and a blender with a serious engine helps a lot. Because the less liquid you have to add to your slushy, the creamier the blend is. And that is what we are going for: an icy blend that is so fine that it is almost creamy. If you have a blender with a less serious engine, no problem! Just exercise patience. You will probably have to scrape down the sides a few times and shake things around a little to make sure everything is blended the way you want it.
Now, onto how you make this delectable frozen cocktail! It is an incredibly simple blend of frozen fruit, ice and vodka with a splash of simple syrup for sweetness and lime juice for zing! You should have some cold water available if the blend becomes too thick, so you can just add a splash to get things moving again.
I like to serve my slushies with a fresh fruit garnish, or just a cute straw and a paper parasol. It&rsquos all up to you. Enjoy the fun!
These are the flavors that I used here: mango, raspberry, strawberry, and blueberry. But you could certainly get really creative with flavors by combining fruits, or adding extra flavor dimensions, like red chili or jalapeno, or fresh herbs like mint, basil or tarragon. Your imagination is the limit!