Forget going fancy: sometimes something very fruity and very icy will do. Cool down this holiday weekend with these super-cool drinks.”>
Slushie cocktails are the Rodney Dangerfield of the cocktail world: endlessly amusing but they get no respect.
While they may not get the attention of many craft bartenders or cocktail snobs they can be undeniably satisfying to drink on a miserably hot and humid day. (Under those circumstances Id rather be sipping a frosty and fruity concoction with an umbrella than some frou-frou drink that calls for four kinds of bitters and an absinthe rinse. Just saying.)
In the UK, witness the ascendancy of the fros, a slushie with ros as its base. Londons Evening Standard noted that the concoction had emerged as the latest drink of choice for sun worshipping Instagrammers, with wine-lovers taking to their apps to show their appreciation for a bottle of frozen blush.
Of course, in many parts of the US July 4th kicks off the hottest part of the summer and is the perfect excuse to pull out the blender or ice crusher.
You can pick up some mixological credit by using a traditional mallet and canvas Lewis bag to crush your ice. Warning: You may break a sweat employing these old-timey methods. But they come in handy if youre at a place, say a remote beach or a lake in the middle of the woods, without reliable power to run a blender.
If youre looking for something truly special, something that you wont find at every Independence Day barbecue try SushiSambas Avocado Batida. It calls for, you guessed it, avocado puree as well as cachaa and a chocolate spirit.
It was dreamed up by the restaurant chains inventive lead bartender Richard Woods, who took top honors in Bombay Sapphires Worlds Most Imaginative Bartender Competition in the UK and Ireland. No, it doesnt taste like guacamole. The avocado gives it a rich and creamy texture like an adult soft serve ice cream. Your guests will have a hard time identifying whats in it but will certainly be asking for seconds.