'Sloshies': 102 Frozen Summer Cocktails

Wednesday June 7, 2017

'Sloshies': 102 Frozen Summer Cocktails

With summer just around the corner, it's time to cool down with "SLOSHIES: 102 Boozy Cocktails Straight from the Freezer." (Workman Publishing; June 2017; $14.95) by Jerry Nevins, cofounder of Kansas City's Snow & Co, the #1 frozen cocktail bar in the United States (Paste).

Sloshies are not your typical frozen cocktails. And they are so easy to make: Based on a simple granita technique, they require no special equipment. Just mix the fresh ingredients, stick them in a Ziploc bag in the freezer, and wait until they're slushy (the alcohol doesn't freeze, so they naturally get that perfect icy consistency).

Standouts include: the spiced Frozoni, a frozen version of the classic Negroni; the tart tropical hibiscus-infused Sea-Biscus; the floral Beez Kneez, a medley of apricot, chrysanthemum, and honey; the French American, its citrusy, cognac kick mingling with lively rosé; and the Sunshine Boulevard, a stone-cold shandy starring beer, vodka, and citrus juice.

These are just some of the cocktails guaranteed to jazz up (and cool down) backyard parties, barbecues, or any gathering with family and friends. Inventive and flavorful, with the perfect hit of booze, a sloshie is a far cry from the cloyingly sweet blender cocktails of yore. Move over Frosé -- there are new frozen cocktails in town.

The following cocktails are excerpted from "Sloshies" by Jerry Nevins (Workman Publishing). Copyright © 2017

The Elphaba
The Elphaba  

The Elphaba

With this drink at your next party, you won't need Glinda to make you feel popular. A twist on A Kick to the Peaches, left, this variation subs in Midori melon liqueur for some of the peach.

13 ¼ ounces water
11 ¼ ounces Simple Syrup (page 18)
6 ¾ ounces Stellina Di Notte Prosecco
2 ¼ ounces Stirrings Peach Liqueur
6 ¾ ounces Midori Melon Liqueur

Combine: Place the ingredients in a medium-size metal bowl and stir.

Freeze: Pour the liquid into a large freezer bag and place it in the freezer until frozen, approximately four hours. Alternatively,
pour the liquid into an ice cream maker and proceed per the manufacturer's instructions (see page 11).

Serve: When you're ready to drink, massage the freezer bag by hand until it's a wet, slushy consistency. If it's not breaking up, run the bag quickly under hot water and massage some more.

Yield: Makes at least four drinks.

Gose in the Shell

Get hacked by this triangulation of Tito's vodka, Gose beer, and hibiscus liqueur. Is it a shandy? A frozen flower? Maybe you are a frozen cocktail and it is drinking you.

2 1/2 ounces water
7 ounces Simple Syrup
7 ounces lemon juice
16 1/2 ounces Boulevard Hibiscus Gose Beer
3 1/4 ounces Tito's Handmade Vodka
4 ounces Fruit Lab Hibiscus Liqueur

Combine: Place the ingredients in a medium-size metal bowl and stir.

Freeze: Pour the liquid into a large freezer bag and place it in the freezer until frozen, approximately four hours. Alternatively, pour the liquid into an ice cream maker and proceed per the manufacturer's instructions.

Serve: When you're ready to drink, massage the freezer bag by hand until it's a wet, slushy consistency. If it's not breaking up, run the bag quickly under hot water and massage some more.