Credit: Provided
It looks like the days of Phrosties are over now that Charles Schumer announced he’s coming after the underground alcoholic slushies, but that doesn’t mean you have to deprive yourself of boozy, frozen slurpable treats this summer. Zack Silverman of Kelvin Natural Slush Co. told us, “Of course we will be sad to see the ‘Phrosties’ go but we’re happy to help people make their own.” He shared recipes for his favorite frozen, DIY cocktails.
Kelvin, which has won food awards in the past, is known for using all-natural, high quality herbs and fruit purees. That’s not exactly a Phrosties trademark, but we don’t think it’s a bad thing that Silverman suggests using rum and ginger instead of Kool-Aid mix and Everclear.
Frozen Dark and Stormy
Makes 4 servings.
Ingredients:
1/2 cup (4 oz) dark rum (recommended: Gosling’s Black Seal Bermuda Black Rum)
1/3 cup fresh lemon juice (approx. 2 lemons)
8 cups ice
Spiced ginger simple syrup (see recipe below)
Spiced ginger simple syrup ingredients:
1/2 cup water
1/2 cup cane sugar
1 piece (approx. 4-inches) fresh ginger (peeled and rough chopped – approx. 1/2 inch x 1/4 inch pieces)
8 cloves
1 star anise
Spiced ginger simple syrup recipe:
Bring water to low simmer. Add sugar and stir until sugar dissolves.
Add chopped ginger, cloves and star anise to liquid. Steep for 25 minutes.
Strain (squeeze out as much liquid as possible from the ginger) and chill.
Instructions:
Add spiced ginger simple syrup and other ingredients to blender. Blend until smooth.
Frozen Lemon Mint Julep
Makes 4 servings.
Ingredients:
1/2 cup (4 oz) bourbon (recommended: Knob Creek)
1/3 cup fresh lemon juice (approx. 2 lemons)
8 cups ice
1/3 cup fresh mint leaves (approx. 30 leaves)
Lemon mint simple syrup (see recipe below)
Lemon mint simple syrup ingredients:
1/2 cup water
1/2 cup cane sugar
1/2 fresh lemon sliced
1/4 cup fresh mint leaves (approx. 10 leaves)
Lemon mint simple syrup recipe:
Bring water to low simmer. Add sugar and stir until sugar dissolves.
Add sliced lemon with peel (do not squeeze lemon juice) and mint. Steep for 10 minutes.
Strain (squeeze out as much liquid as possible from the lemon and mint) and chill.
Instructions:
Add lemon mint simple syrup and 1/4 cup fresh mint sprigs to blender. Blend until mint is finely chopped.
Add other ingredients to blender. Blend until smooth.
Garnish with fresh mint sprigs.
Follow Andrea Park on Twitter: @andreapark
