Inspired by the better-bar trend, some operators are enlivening frozen cocktails with fresh, seasonal ingredients; premium spirits; and whimsical spins like adult popsicles and push-ups.
At ADC, the rooftop pool lounge of the Donovan House in Washington, D.C., frozen specialty cocktails “are flying off the roof,” said Kevin Haiz, a marketing consultant to the hotel. “We sell a couple hundred drinks a night.”
Three frozen drink machines pump out vodka, rum and tequila creations with varied flavors, like the Sake Garden, which blends pink grapefruit vodka, muddled cucumber and fresh lemon, lime, ginger and grapefruit juice, priced at $11.
“The fruity flavors are what really go,” Haiz said.
The summer attraction at Tipsy Parson in New York City is frozen Lynchburg Lemonade, priced at $13. It is served in a metal julep cup that frosts on the outside when the frigid machine-dispensed libation is added.
“We have a following of people who come in regularly to hang out in our two front window seating areas and drink frozen drinks,” said general manager Stephen Savage.
At Brooklyn Bowl in Brooklyn, N.Y., two drink machines pump out frozen margaritas made with 100 percent blue agave tequila, orange liqueur and fresh lime and orange juices. They are priced at $8 per glass, $30 per pitcher.
“We decided we would not have individual blenders, we would not muddle fruit, but we would pour really honest drinks out of the best things you could stock your bar with,” said Charley Ryan, co-founder of the sprawling complex of dining, bowling and live music, which holds up to 600 customers.