Best frozen cocktails in NYC
To really get into the tiki spirit, you must try the Penichillin, a frosty riff on the famed cocktail Penicillin at Attaboy: With a strong Scotch base and punchy ginger, lemon and honey notes, it’s several notches above your typical frozen drink.
At this airy Nolita drinkery, co-owners Timothy Lynch and Richard Knapp bring in a rotating cast of star bartenders to sling classic and contemporary drinks. Of particular note is the daily-changing frozen, made in a slushy machine named Kathleen Turner: Past crowd-pleasing flavors range from white sangria to a classic Negroni to watermelon-honeydew.
With its fatty foods and blender drinks, the Commodore would hardly qualify as a destination for dieters—the house libation is a frozen piña colada, which arrives in a tall Hurricane glass topped with a hefty amaretto float.
The hippest neighborhood in Queens has a literal Highwater mark. Bright and breezy, the Highwater is a tropical oasis for both the down-to-earth and the down-to-fuck. With a kiss of kitsch, the flashy, turquoise Blue Macaw, served for two in a copper pineapple, tastes like cotton candy–flavored bubble gum in the best, cutest way, an evocation amplified when imbibers chew the cocktail’s fresh pineapple chunks.
Venue says Tropical Vibes + New Menu = A Good Time at The Highwater Astoria! Come brunch with us weekends, 11am-4pm! Happy Hour M-F 4-7pm.
Bourbon, coffee liqueur, brandy, coffee, milk and sugar combine to make this a boozy slushie a drink that goes down very, very easily. Slurp one down while taking in the fun honky-tonk atmosphere of this Williamsburg bar.
With a name like Connolly’s, you’d expect the booze of choice at the dark-wood bar to be Guinness. But the draw of this by-the-surf Irish pub is, of all things, a piña colada. The potent icy drinks come discreetly in Styrofoam cups—easy to sneak onto the beach—with a boozy floater for a buck extra, but the friendly bartenders are known to pour the added shots with a smile and an “on the house.”
There are a trio of all-season frozens on offer at this Williamsburg bar, including the Jungle Blizz-ird and the Colada Bird, but the must-order is the Brancolada, a creamy concoction made with golden rum, coconut cream, pepperminty Branca Menta and pineapple and orange juices.
The team behind Mother's Ruin opened another casually hip bar in the East Village. Drink frozen or on-the-rocks cocktails while munching on pizza. Drink the slushy Ah Dinnae Ken with whiskey, cider, lemon and cinnamon.
Starting off as a sandwich shop, this restaurant’s chef and owner, Michael Jacober, was inspired by Crown Heights’ culinary ethnicity and switched his epicurean gear to create a Caribbean menu. The result: a cozy, aquamarine-colored eatery that’s all about Jamaican fare with brunch, lunch and an extensive island-sourced spirits menu, showcased in cocktails and frozens like this black-rum–splashed frozen dark and stormy.
This hotel rooftop has you set if you’re chilly on summer nights (snag a seat near the hearth to keep you toasty) or heated on balmy summer days. For the latter, cozy up to a Miami Vice, a layered hybrid of an overproof piña colada and a frozen strawberry daiquiri.
Kelvin Slush Co.'s natural ginger slush and Bacardi dark rum give this classy slushy some extra potency. Sit on this East Village cafe’s outdoor patio and take in the summer sun and you've got yourself a perfect afternoon.
The amount of Hawaiian shirts you'll see encapsulates the playful spirit of the 1950s Palm Springs-themed bar, which is calibrated to be as likeable as possible. Of course, there are three flavors of slushies on tap: The most “on brand” is the Aperol Seltzer, which comes out half melted but doesn’t taste half bad thanks to the rich, citrusy mix of the bittersweet liqueur and sparkling wine.
The closest thing to tropical beach vibes might be at this bayside bar, set with an outdoor deck, tiki bar, live music and weekend DJ sets. Enjoy seafood appetizers like baked clams, crab cakes and tequila shrimp, or just settle in with a daily-changing frozen as you watch the sun set over the water.
Like its sister haunt, Reunion Surf Bar, this 3,000-square-foot space taps into a sunny West Coast aesthetic with house-made pine communal tables and surfboards from the owners' personal collections. At a white-ash bar, beverage director Aviram Turgeman serves fittingly tropical cocktails, including this slushed Paloma, sporting Cuervo Tradicional Silver and grapefruit and lime juices inside a pink-peppercorn–rimmed glass.