17 new frozen cocktails to try this summer

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.

Beverage director Anthony Mitchell offers the Daily Shave, a daily-changing cocktail that's showered with feathery ice from a manual Japanese ice shaving machine. On my visit, it was a shaved ice mai tai, and it was delightful.

The adorable new seasonal sidewalk cafe offers a trio of boozy snow cones—a sidecar, limoncello and rosé, with a healthy slug of the fruity, summery wine.

Frontier has a terrific outdoor patio, which is the ideal spot to sip the Rodeo Sweetheart, a fruity frozen cocktail made with Ketel One vodka, dark rum, pineapple, banana and lime.

Lone Wolf has served sgroppinos, sorbet cocktails, since it opened, and for this summer they've added a new flavor—blackberry. It's made with vodka, blackberry lemon sorbet and topped with fizzy prosecco.

When Paul McGee opened Lost Lake in January 2015, he brought along the Tic-Tac-Taxi, a coconut-passionfruit-rum slushie that's a permanent fixture on the menu, and great no matter the season.

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. 

Nonna's, the tiny sandwich shop next to Formento's, is serving lemon ice slushies this summer. The non-alcoholic version is $4, but for $4 more, you can get it spiked with vodka.

Each Sunday, Oak + Char serves frozen sangria by the glass for $6. If you've brought a group of friends, get the $25 pitcher.

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 Hyde Park restaurant offers blended gin and tonics, an icy version of the classic, made with Aviation gin, a housemade celery tonic and lime.

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.

The Logan Square barbecue-poutine restaurant has rotating slushies in flavors like mojito and watermelon margarita.

Sportsman’s Club serves up boozy snow cones all summer. The Sporting Julep Cone is made with bourbon, Branca Menta, Letherbee Besk and mint, and bartenders will also serve special rotating flavors.

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.