Cocktail & Other Recipes Preparation Style Frozen

You're Going to Need Frozen Cocktails This Summer. These 3 Are the Ones to Make

Image: Tim Nusog

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.

  • Whiskey Smashed

    Jerry Nevins / Sloshies

    Give your Kentucky Derby party an extra kick with this smashing combination of small-batch Kentucky bourbon and citrus.

  • High on the Hog

    Jerry Nevins / Sloshies

    Ginger, maple and bourbon roll on your tongue while you fight the urge to just eat the bacon garnish first.

  • Fernet About It

    Fernet About It. Tim Nusog

    Lemon and lime start things up, with the herbal notes of fernet bringing up the rear.