We’d gladly take sweltering temperatures over the last winter New York gifted us, but there’s no denying the fact that summer in the concrete jungle leaves us on the lookout for two things at the end of a work day: a buzz and a cool down. Enter the boozy slushie, a frozen treat whose generous alcohol to ice proportions and brain freeze capabilities are sure to please in any 80 degree and above situation. Our favorite part? Their makeup encourages a quick sipper. Here are five spots across town where you can check in and chill out.
The Woods: Classics get an ice-cold twist at Landhaus at The Woods, where a new outdoor bar and renovated courtyard serve as grounds to showcase a lineup of frozen tiki favorites, from painkillers and mojitos to margaritas and bourbon-spiked Arnold Palmers. In between sips, take advantage of the food menu, which features revamped bar bites (think crispy duck wings and lamb burgers) well into the wee weekend hours.
The Press Lounge: If you’re jonesing to feel like a kid again, head to this Hell’s Kitchen rooftop hangout, where Pavan Liqueur, cachaca, sparkling water, honey and blueberries are frozen and upheld together for the Pavan Sangria Popsicle. They melt fast, so go ahead and have two — between the venue’s fire pits, sprawling pool and skyline views, you’re going to want to stay a while.
Gotham Bar & Grill: The bar at this Union Square institution takes a tropical turn under the helm of head bartender Jeremy Hawn, whose Combava Swizzle is a vodka-based nod to the favored, fruit-forward tiki category. For his version, Hawn fills a Collins glass with shaved ice before swizzling together kaffir lime-infused Hangar 1 vodka, coconut milk, lime, simple syrup, Velvet Falernum and topping it with an umbrella-adorned orange wedge.
The Beach at The Dream Downtown: When the imported sand or any of the private cabanas at this 4,800 square foot space don’t offer enough of a tropical escape, sunbathers can sip their way to one with a fleet of booze-infused Kelvin slushies, from the Blackberry Rum with Brugal, ginger slush, and blackberry, to the Colada, with Mount Gay Black Barrel, ginger slush, and caramelized pineapple. Guests can also add Ginger Snakebites to any beer or cocktail, making for an instantly gratifying mini cool down.
Donna: At Donna, a frozen drink machine is stocked with the house Brancolada, bar manager Jeremy Oertel’s refreshing take on the beach vacation go-to. For a pina colada that even the most dubious cocktail enthusiast can get on board with, Oertel creates complexity by adding mint-heavy, bitter, and bartender beloved Branca Menta to a familiar blend of Appleton Special Gold Rum, coconut cream, pineapple juice and orange juice.
By Nicole Schnitzler
(Photos from Left: Ginger Mai Tai at The Woods by Michael Tulipan; Pavan Sangria Popsicle at Press Lounge; Frozen Arnold Palmer at The Woods by Michael Tulipan; Piña Colada; Frozen Mojito at The Woods by Michael Tulipan)