5 Frozen Fruity Cocktails in NYC Right Now!
Across NYC, you’ll find unique concoctions that are as delicious as they are Pinterest-worthy! Below are some of the best ones out right now to cool you down in this hot weather.
Known for its fusion of Asian and American Steakhouse cuisine, the Lychee Frosé combines the delicate sweetness of lychee with a refreshing, icy texture. It balances flavor and chill perfectly, providing a tropical escape in every sip. Its unique flavor profile and refreshing qualities make it a go-to choice for those looking to beat the heat with something a little different!
Photo by Daniel Kwak
Lychee Frosé
by Brooklyn Chop House
Ingredients
6 liters Rosé Wine
1 liter Coconut Mix (a blend of creme of coconut and blended lychees)
1 liter Water
1.8 liters Slushie Guys Lychee Mix
Preparation
We freeze the lychee in batches and pour the mixture into the frozen drink machine.
For an at-home version, you can use a blender instead.
This refreshing beverage features Tito’s Vodka, watermelon, basil-infused simple syrup, and lime, making it the perfect complement to the restaurant’s extensive wood-fired pizza menu.
Photo by Gregory DelliCarpini Jr.
Preparation
Mix all ingredients and pour the mixture into a frozen drink machine. Use a blender as well if preferred, add ice to your liking.
One of our “tropical” cocktails that inspires a sense of familiarity while also bringing terroir to your glass and your senses.
Photo by Shannon Sturgis
Preparation
Pour 7 oz. of frozen cocktail into chilled Collins glass.
Float Sorel on top and garnish with mint bouquet and grated nutmeg.
Serve with a straw.
Photo by Evan Sung
Preparation
Combine the following measurements of the ingredients in a cambro to make approximately 8 liters.
Once combined, pour it into the slushie machine, leave for one hour then it’s ready to be served.
Cold Departure
by The Irish Exit in Moynihan Train Hall (New York, NY)
Ingredients
2.6 oz. Dried Hibiscus
101 oz. Teeling Small Batch Irish Whiskey
.7 oz. Saline Solution
1 oz. Habanero Tincture
93 oz. Watermelon Cordial
68 oz. Watermelon Puree, fine-strained
8 oz. Ginger Syrup
76 oz. Lemon Juice
169 oz. Water (for frozen machine)
Preparation
Infuse Teeling Small Batch Whiskey with dried hibiscus for 25 minutes and fine strain.
Combine with saline, habanero tincture, ginger, lemon, and watermelon.
Add the batch to a frozen machine and allow to freeze.
Serve in a wine glass with grapefruit wedge garnish.
The post 5 Frozen Fruity Cocktails in NYC Right Now! appeared first on Chilled Magazine.