Seven Frozen Cocktails to Beat the Indian Summer Heat
Save yourself some sweat with these delish drinks.
Coqueta bar manager Joe Cleveland is known for applying innovative chef techniques to drinks—and he knows his way around liquid nitrogen. Poured over cucumber juice ice cubes, Cleveland’s honeydew punch can wick away even the stickiest heat. Created by Joe Cleveland at Coqueta. (Find the recipe here!)
The Royal Red
This strawberry ice cream and Flemish red ale milkshake is greater than the sum of its parts: rich strawberry ice cream offsets the malty and tart beer, while a dose of sherry adds depth. Created by Juliet Pries at the Ice Cream Bar & Soda Fountain.
Best enjoyed on a sunny afternoon in Washington Square Park, this cocktail elevates the Italian ice concept with ginger- and celery-infused Hendrick’s gin mixed with frozen prosecco and cooling cucumber water. Created by Elmer Mejicanos at Tony’s Pizza Napoletana.
Improving on the convenience-store classic, this tall refresher uses a crushed ice base for cherry vodka, apple juice, lime, and sweet orgeat syrup. It’s so much like the original, you may crave a stick of jerky. Created by Gina Butler at Blackbird.
Mezcal-Spiked Fruit Paletas
What happens when the humble Mexican fruit paleta (popsicle) gets into the liquor cabinet? It gets a lot more fun. Fresh fruit like Bing cherries or blood oranges get spiked with the smoked agave sweetness of mezcal. Created by Luis Contreras at Padrecito.
The bar meets soda fountain with a boozy concoction that combines bourbon, sweet vermouth, and cherry syrup with vanilla ice cream. The spiciness of the vermouth will be appreciated when those sunny days turn into foggy nights. Created by Hans Hinrichs at the Corner Store.
St. George Single Malt
Whiskey Bar Gelato
At Gelateria Naia, St. George’s locally made malt whiskey gets a dose of dairy and caramel in a bar of gelato that is best enjoyed at the shop—but they are also available at Bay Area Whole Foods. Created by Trevor Morris.
This article was published in 7x7's September issue. Click here to subscribe.