Stay Cool With Slushie Cocktails

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.

Avocado Batida

Created by Richard Woods

1.5oz Avocado puree
.75 oz Monin orgeat syrup

Garnish:
Handful of maize cancha or corn nuts

Glass:
Collins glass

Directions:

Peel and blend 8 avocados with 250 ml of water to make the puree, which lasts one day. Add all the ingredients to a Collins glass, fill with crush ice and swizzle (or stir vigorously). Garnish with a handful of maize cancha or corn nuts.

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Like an Independence Day fireworks show the classic Three Dots and A Dash, is a no-fail crowd pleaser. Our recipe comes from all-star San Francisco bartender Martin Cates new book Smugglers Cove, which is also the name of his excellent tiki bar.

The drink, which will probably necessitate a liquor store run to find some of the ingredients, is definitely worth the extra work. Its a refreshing mix that calls for citrus juice, rum, rhum agricole from Martinique and a few other flavorful spirits.

The drink was invented by one of the fathers of tiki Donn Beach and, according to Cate is Morse code for victory.

Three Dots and A Dash

Contributed by Martin Cate

.5 oz Fresh orange juice
.5 oz SC Honey Syrup*
.25 oz John D. Taylors Velvet Falernum
.25 oz St. Elizabeth Allspice Dram
1.5 oz Rhum agricole vieux (Duquesne lev Sous Bois or J.M Gold)
.5 oz Blended aged rum (Appleton Estate Reserve or Real McCoy 5 Year)

Glass:
Pilsner

Garnish:
Three maraschino cherries and a pineapple chunk speared on a cocktail pick, or three maraschino cherries on a cocktail pick plus a pineapple frond.

Directions:

Add all the ingredients to a blender. Fill with 12 ounces of crushed ice, flash blend, and pour contents into a pilsner glass. Garnish with three maraschino cherries and a pineapple chunk speared on a cocktail pick, or three maraschino cherries on a cocktail pick plus a pineapple frond.

SC Honey Syrup*

Ingredients:

1.5 cups Honey
1.5 cups Water

Directions:

Heat the honey in a saucepan over medium heat until runny and not viscousnearly to a boil but not quite. Add the water to the hot honey and whisk together. Immediately remove from the heat. Let cool. Store in a lidded bottle or other sealable container in the refrigerator. The syrup will keep, refrigerated, for several weeks.

One icy drink that you can order even in the most serious of mixology bars is the traditional Cobbler. Its a simple formula that basically works with any spirit or wine. Our recipe comes from Frank Caiafas The Waldorf Astoria Bar Book and is so easy and delicious you should commit it to memory. And its perfect if you have to make a last-minute drink for your July 4th guests.

Cobbler

Contributed by Frank Caiafa

Ingredients:

2.5 oz Any spirit
4 oz Wine or sherry of choice
.5 oz Simple syrup (one part sugar, one part water)
2 Orange and lemon wheels

Glass:
Goblet

Garnish:
Citrus wheel and seasonal berries and fruit

Directions:

Add all the ingredients to a shaker and fill with ice. Shake and strain into a goblet filled with crushed ice. Garnish with a citrus wheel and seasonal berries and fruit.

Read more: http://www.thedailybeast.com/articles/2016/07/02/stay-cool-with-slushie-cocktails.html