A brand-new book from the founder of Snow & Co., an all-frozen drink bar located in Kansas City, Mo., focuses on exciting, sophisticated drinks that will put that same-old frozen Piña Colada to shame: Sloshies: 102 Boozy Cocktails Straight from the Freezer (Workman, $14.95), by Jerry Nevins.
Our perception of frozen drinks, Nevins wisely notes, has lately been colored by what he calls the “Daiquiri bar” style of blender drink. And that’s not necessarily a good thing. Those drinks are often made with overproof or grain alcohol, plus a bright, unnaturally colored syrup or a jug of branded pre-mix. “While the resurgence of cocktail culture is evident across the country, the frozen cocktail has not kept pace,” says Nevins.
The drinks in Sloshies are based on a simple granita technique (no giant Slushie machine required). Nevins notes that when Snow & Co. was born, “there were very few road maps for the granita-style cocktail,” so they started by making simple adjustments to the drinks. Frozen cocktails, they soon found, require a different balance of the spirits and ingredients.
First, to allow a drink to freeze and, second, because frozen drinks taste different than the same cocktail at room temperature: “Flavors aren’t as sweet when frozen. Aromatics get dialed down, and the temperature generally acts as a mute.”
These three drinks are made the same way: in a Ziploc bag stashed in the freezer. However, if you have access to an ice cream or gelato maker, that works even faster.
Mixing your cocktail