There’s no better balm to a sweltering hot summer day than a boozy slushie. It’s the perfect marriage of childhood trips to the corner store Icee machine and your adult imbibing sensibilities.
Boozy slushies have gone beyond hangover-inducing sugar bombs-plus-alcohol to well-crafted summertime favorites. Rosé wine and classic cocktails like negronis have been transformed into icier versions of themselves, and summer is all the better for it.
Here are eight boozy slushies you should have on your radar this summer.
1) You can turn any cocktail on Arbella’s menu into a frozen delight: Using liquid nitrogen, bartenders will freeze your drink at the point of service. Popular slushies include the Smokey the Bear, made with habenero-infused mezcal, aperitivo, lemon and yellow Chartreuse, and the Funky Chicken, a sweet, spicy and sour cocktail with Mexican lollipop infused-rye, lemon puree, beer and Tajin powder. The bar also serves a frozen mimosa, “frinot grigio,” “friesling,” frosé and a frozen margarita. 112 W. Grand Ave., 312-846-6654, arbellachicago.com
2) As a kid, it was always a treat: Do you remember when you opened up your lunchbox and found a Capri Sun in all its metallic-pouch glory? Bar Siena is creating its version of that childhood staple in the No. 2, made with Effen vodka, Luxardo bitters, elderflower liqueur, lemon and chamomile, garnished with a basil leaf and served in a plastic pouch. 832 W. Randolph St., 312-492-7775, barsiena.com
3) Lovers of Italian ice can buy a pouch of lemon zest or strawberry-kiwi Italian ice at the BomboBar’s walk-up window and upgrade with a can of Babe Rosé Bubbles. Just don’t go walking around with your boozy bev because open-container laws are still a thing. Chill out at the restaurant’s sidewalk cafe instead. 832 W. Randolph St., 312-967-7000, bombobar.com
4) A day by the lake would surely be made better with a frozen slushie in hand, and luckily, Shore Club has a couple of varieties to choose from. Frosé All Day is made with Hangar 1 vodka, rosé and peach puree. The clumsily named Frozignon Blanc is made with Nobilo sauvignon blanc, lemongrass-infused vodka, fresh citrus and dehydrated kiwi. The Cold Fashioned comes with Old Forester bourbon, fresh citrus, angostura and orange bitters. 1603 N. Lakeshore Drive, 312-635-8058, shoreclubchi.com
5) When you can’t be bothered to be entirely outside, the retractable roof at Octavio Cantina & Kitchen has you covered, literally. Sit at the expansive bar or in one of the booths while sipping the restaurant’s frozen cocktails. The Mezcal Firing Squad is made with Banhez mezcal, Angostura bitters and house-made hibiscus grenadine, and is garnished with a lime wheel. The Playa Blanca Margarita is made with Libelula Tequila, Combier triple sec, coconut creme and lime, and is garnished with a blood orange crisp. 5310 N. Clark St., 773-293-1223, mrgchicago.com/restaurant/octavio
6) If you’re not feeling frozen wine or cocktails, head over to Urbanbelly for the frozen Kirin Ichiban beer that’s popular in Japan, served in a pint glass with a foamy, soft serve-like top, or the Frosé, here made with rosé cider from Michigan-based Virtue Cider, topped with a watermelon wedge and a gummy bear. 1542 N. Damen Ave., 773-904-8606, urbanbellychicago.com
7) Shaved snow is a Taiwanese dessert I wish were more prevalent in Chicago. Noyane is putting out boozy version, dubbed Spiked Snowballs, with four flavors to choose from: bourbon peach, coconut rum, passionfruit gin and chocolate vodka. The drink is served in a Chinese to-go container. 101 E. Erie St., 312-667-6796, noyane.com
8) When you like a story with your drink, head over to Mott St for the Sailor’s Wage, made with Smith and Cross Navy Strength rum, Amaro Alta Verde, pandan-infused demerara syrup, lime juice and coconut water. It’s named after the rum ration given to Royal Navy sailors. Or if you’re into sake, try the Toji’s Treasure, which borrows its name for the title of the a sake brewery’s head brewer. Toji’s Treasure is made with City of London Dry Gin, Rihaku Dreamy Clouds Nigori Sake, jasmine green tea syrup and lemon juice. 1401 N. Ashland Ave., 773-687-9977, mottstreetchicago.com
Twitter @GraceWong630
