Call it the summer season of slush.
New York Metropolis’s eating places and bars are embracing frozen cocktails like by no means earlier than, providing all method of the chilly concoctions, say business professionals. The increase has gone past the basic and newer favorites, such because the frozen margarita or the wine-based frosé drink, to incorporate extra revolutionary, icy mixtures of alcohol and mixers.
And ingesting spots that by no means beforehand served frozen drinks, together with craft cocktail bars that usually shunned the slushy and sometimes overly candy choices, are becoming a member of the bandwagon.
“It’s survival,” mentioned Sother Teague, beverage director of Amor y Amargo, a craft bar in Manhattan’s East Village neighborhood. Mr. Teague has borrowed a frozen-drink machine from one other bar and is rolling out a slushy, strawberry-flavored model of the Negroni, a basic Italian cocktail.