If there’s one cocktail that signifies the onset of summer, it’s the frozen cocktail––churned out of a slushie machine or popped in a blender frozen and slushed to order. Icons like the vacation favorite piña colada and frozen daiquiri leave tall shoes to fill, but inventive New York bar teams live up to the challenge. Below, from myriad agave-based options to retooled retro classics to a slushed interpretation of a classic cocktail that’s having a moment from coast to coast––the espresso martini––here now, where to chill off with a frozen drink this summer.
Bar Blondeau in Wythe Hotel, Williamsburg
The Drink: The Frozen Bellini
What’s in it: Lemon juice, grapefruit juice, simple syrup, Citadelle Gin, Juliette Peach liqueur, Giffard Crème de Pêche, white wine, and water
Why you need it: Earlier this month, beverage director Jarett Karlsberg added this frozen take on a classic bellini to the seafood-foward natural wine bar’s small plate menu. Says Karlsberg of his drink, which was inspired by the one served at Cipriani: “Our frozen Bellini is a crushable frozen peach dunked in gin!”
El Ta’Koy at The Dominick Hotel, Soho
The Drink: Frozen Strawberry Margarita
What’s in it: Tequila, strawberry, lime juice, Triple Sec, and agave syrup.
Why you need it: A seasonal riff on the Mexican classic, this past May in anticipation for summer barman Andor Lato unveiled the frosty, salmon pink-hued Frozen Strawberry Margarita, a tequila-laced tipple that snugly fits into the rooftop bar’s tropical cocktail theme. It’s even better poolside, seven stories above.
Bad Roman, Midtown West
The Drink: Tequila Granita
What’s in it: Habanero pepper shaved ice, blanco tequila, lime juice, and Calabrian honey.
Why you need it: With drinks like a pepperoncini martini, the whimsical cocktail program at uptown Italian number Bad Roman is just as unorthodox as its food menu. And when Quality Branded restaurant group creative director Bryan Schneider was scheming a frozen drink to add, he considered the classic Italian dessert, the icy and refreshing granita, which he chose to spike with tequila. But there’s more. His take involves spicy habanero pepper shaved ice, which he tops with a mix made from blanco tequila, lime juice, and Calabrian honey for an unexpected Italian take on the margarita.
Oxomoco, Greenpoint
The Drink: Recuerdame
What’s in it: El Buho Mezcal Espadin, Charanda rum, coconut liquor, pineapple, lime juice, Peychaud's Bitters, and lime zest
Why you need it: Of course the bar program at wood-fueled Mexican staple Oxomoco hinges on agave-based spirits and ingredients. Two months ago, bartender Marino Perez Alonzo added Recuerdame, a Mexican riff on the classic piña colada, fortified with a blend of mezcal and rum. He finishes the frosty spectacle with a heavy dose of Peychaud’s Bitters and freshly grated lime zest.
Sweetbriar, Kips Bay
The Drink: Frozen Espresso Martini
What’s in it: Ten to One Dark Rum, Crystal Head Vodka, coffee liqueur, cold brew, amaretto cream
Why you need it: Barman Tyler Ledbetter of American eatery Sweetbriar took note that espresso martinis are having a moment. He chose to upgrade the beloved libation with premium spirits for his frozen take. Says Ledbetter of his drink, this “frozen espresso martini is balanced, making it perfect to sip alongside your meal or as a post dinner treat.”
Place des Fêtes, Clinton Hill
The Drink: Pomada
What’s in it: Wild fennel syrup, lemon juice, sugar, and Mahón Gin
Why you need it: Behold, a frozen take on the lemony Menorca, Spain staple. Place des Fêtes’ bar team makes a syrup from wild fennel found by the restaurant’s forager. They mix all components and blend it up to serve for a highly refreshing summer intoxicant.
Momofuku Noodle Bar, East Village
The Drink: Dreamsicle Slushie
What’s in it: Soju, water, condensed milk, orange Kool-Aid powder
Why you need it: While East Village Asian iconic Momofuku Noodle bar offers up frozen drinks all year-round, this month just the team added a Dreamsicle to the restaurant’s pre-existing slate of slushie options. Think, a chilly take on the creamy orange classic flavored with childhood throwback, Kool-Aid.
Laser Wolf in The Hoxton, Williamsburg
The Drink: Get Shishlik'd
What’s in it: Reyka Vodka, Aperol, guava, lime juice
Why you need it: What better to complement Israeli skewers than a tropical tipple; the overarching theme of the restaurant’s cocktail list that was designed to juxtapose its steamy, charred grilled meats. Original to its opening cocktail list back in 2022, the bar team leaned on the beloved Aperol spritz for inspiration, creating a version that’s refreshing, without being overly sweet (as is so often the case with so many frozen drinks).
Hero image: Michael Persico / Laser Wolf
Thumb image: Bad Roman
