Analogue serves fantastic Cajun food, and this summer they've added a frozen daiquiri machine like you see all over New Orleans. But these aren't the sugary concoctions you get on Bourbon Street—instead there's a classic Hurricane, made with rum, lime, grenadine and orange curacao, and a frozen Ramos gin fizz, with gin, lemon, lime, cream and orange flower water.
Celeste's fourth floor is a lush garden space, and it's the only spot in the bar where you can get frozen drinks, like the Electric Pisco Colada, made with pisco, roasted pineapple puree, housemade coconut milk and Creme de Noyaux, an almond-flavored cream liqueur.
Paul McGee's Game Room menu at the new Chicago Athletic Association names its drinks by style, like the Highball, Collins and Frozen, a cocktail made with gin, blackberry, lemon, Fernet and mint. While the options will rotate, there will always be a frozen drink on the menu, which is ideal after working up a sweat playing bocce.
Each summer, Mott St. serves shaved ice cocktails on its patio. This year, there are three new ones to try—watermelon juice with mezcal, chili and salt; guava, honey shrub and triple sec; and a daiquiri-inspired cocktail, made from rum, lime and chili.
Parson's is famous for its boozy, icy negroni slushie, and each summer the restaurant plays around by putting new cocktails in the machine. This year, that means a margarita, as well as a frozen version of the Purple Drink, made with red wine, port and orange blossom water.
The British-Indian-themed bar serves funky frozen mango lassis, made with yogurt, mango, honey and bitters and spiked with rum, Batavia Arrack and Ancho Reyes chile liqueur. The drink is garnished with sweet paprika and mint, and it’s super boozy but refreshing.
Wood beverage director Tommy Lansaw is making Negroni Push Pops with Campari, Caorunn Gin, sweet vermouth and grapefruit and orange juices. The pop will be available through the end of June, and he'll be adding new variations for the rest of the summer.