Four boozy big-gulps for your blender.
Without liquid nitrogen, the chilly potion of dedicated dorks, it’s impossible to freeze alcohol, which means the booze-popsicle is an elusive, unattainable pleasure. But on long, hot days, the blended liquor slushy is a fine, one-button alternative. Making frozen drinks at home requires minimal foresight, but there are a few tricks that help step up your potables immeasurably: juices should be fresh-squeezed, simple syrup should be made ahead and your blender has got to be strong enough to chop ice. We asked four classy New York spots to create recipes for regular kitchens that are hard to fuck up and stand apart from the common, spoonable slush. Watch them make their drinks above and check out the recipes below.
FROZEN GIN N JUICE
Roberta's Pizza, Brooklyn, NY
Yield: 2 drinks
Directions: For simple syrup: Combine 1 cup sugar and 1 cup water in saucepan. Simmer, stirring, until sugar has dissolved. Allow to cool and bottle. Pour 3 oz. gin, 1 oz. triple sec, 3 oz. fresh-squeezed orange juice, 1 oz. fresh-squeezed lime juice and 1 oz. simple syrup in blender. Fill blender halfway with ice, blend until smooth, adding water if necessary. Garnish with orange twist and a straw.
Pair with: Jay Rock f. Ab-Soul, Kendrick Lamar and Schoolboy Q, “Say Wassup”; pretzel nuggets
ADAM'S RUM RUNNER
The Drink, Brooklyn, NY
Yield: 2 drinks
Directions: Blend 1 cup frozen mango, ½ cup frozen raspberries, ½ cup frozen pineapple, 1 cup fresh-squeezed orange juice, 1.5 oz. fresh-squeezed lime juice and 5 oz. rum in blender until smooth.
Pair with: Buju Banton, “Love Sponge”; cheese arepa
HOLLY GOLIGHTLY
The Sackett, Brooklyn, NY
Yield: 2 drinks
Directions: Blend 6 oz. prosecco, 4 oz. ginger beer, ½ cup frozen cherries and ½ cup ice in blender until smooth.
Pair with: Jessie Ware, “110%”; chocolate graham crackers
LIMEADE SLUSHY
Momofuku Noode Bar, New York, NY
Yield: 2 drinks
Directions: For simple syrup: Boil equal parts water and sugar, optionally, with mint leaves. Allow to cool and set aside. Mix 8 oz. fresh-squeezed lime juice, 8 oz. simple syrup and 4.25 oz. soju. Pour mixture into ice cube trays and freeze overnight. Blend ice cubes in a blender. Garnish with lime wedges or mint sprigs.
Pair with: 151 Feva Gang, “Kush Groove”; Bánh mì
