Forget what you know about super sweet slushies. These frozen drinks are refreshing for sure, but sophisticated flavors and relatively streamlined presentation make it clear they’re strictly for those with grown-up sensibilities.
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Created by Eric Giger and prepared in Sycamore Den’s slushie machine, this drink pays homage to two coffee cocktails: the Irish Coffee at The Buena Vista in San Francisco, as well as the frosty version at Erin Rose in New Orleans. The base is cold-brew coffee from San Diego’s Dark Horse, plus Jägermeister, aged rum and honey. Finally, the drink is topped with whipped cream made with cacao and garnished with grated cinnamon.
At this oyster saloon from Iron Chef’s Jose Garces, the cocktail program developed by Erich Weiss features drinks that pay respect to Philadelphia lore and the oyster saloon’s storied past. That includes this Swizzle, made with apricot eau-de-vie, El Dorado rum, orgeat, lemon juice, Carpano Bianco and Angostura bitters, served over crushed ice.
At this duo of urban wineries, of course wine is the key ingredient in this pink drink. Specifically, it features Texas cinsault rosé and syrah, along with a dash of simple syrup. The concoction is topped with merlot for good measure.
(image: Sarah Jacober)
This bar is well-noted for its year-round rotation of booze-spiked slushies, including some out-there flavors. This one, from proprietor T.J. Lynch and newly launched with a new Everyday Brunch menu, is a frozen Paloma at heart (tequila, lime, grapefruit, agave) but gets a twist thanks to a spicy drizzle of chile molasses in the glass.
If you’re not familiar with the ICEE, it’s a frozen carbonated drink found at a wide range of convenience stores and fast-food joints. This variation, made with whiskey, Coke and ice, fits right in at the outdoor venue at First Tennessee Park, home of the Nashville Sounds baseball team, especially during a sweltering hot summer game.
Note: It’s not really at the airport. But this restaurant-within-a-restaurant at Baby’s All Right features Thai cuisine and bold-flavored drinks, such as this cocktail made with frozen grapefruit lemonade, mate and vodka. It’s ideal for pairing with Thai-style fried chicken sliders during happy hour.
Head bartender David Earle describes this drink as a marriage between a Sazerac and New Orleans shaved ice, which gets better as it melts. It’s made with Old Overholt rye, jaggery simple syrup for richness and a spritz of absinthe plus Peychaud’s bitters over shaved ice, served in a coupe with a lemon peel garnish and a straw.
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Mixing your cocktail