When the temperature gets so high that on the rocks just won’t cut it, we’ve found some frozen cocktails to keep you cool.
Dark ‘n’ Stormy
Streetbird Rotisserie,2149 Frederick Douglass Blvd., Harlem
Marcus Samuelsson’s new restaurant devoted to restoring chicken’s reputation was already one of summer’s must-hit spots. Then, just yesterday, they dropped a delicious-looking Insta of frozen lemonades, in pomegranate and mango flavors, and more importantly a frozen version of that Bermuda delicacy, the Dark ‘n’ Stormy. So if the lauded mac ‘n’ cheese and retro hip-hop setting weren’t enough of a draw, use this as your motivation.
Bar d’Eau,246 Spring St., South Village
This under-the-radar rooftop bar won’t stay that way muchlonger because the guys behind GoldBar have taken overBar d’Eau on the seventh floor of Trump SoHo, serving thefrozen version of what, in our opinion, is the drink of summer: the piña colada ($17). It’s made with two kinds of rum, Cana Brava and Smith & Cross Jamaican, plus pineapple juice,coconut cream, lime juice and angostura bitters, perfect to sip by the waterfall pool with a great view of Lower Manhattan.
Sweetwater Social,643 Broadway, Greenwich Village
Yes, it’s an underground bar, but as we’ve learned this week summer isn’t all beach weather. Bartender and formerSoutherner Justin Noel took his inspiration for the cocktailfrom some of his favorite summer flavors. Not too sweet,Comfortably Southern is made with Elijah Craig bourbon whiskey, VeeV vodka, peach puree, white tea-black pepper syrup and lime.
Sangria Swirl Margarita
Javelina,119 E. 18th St., Gramercy
Has anyone thought to mash up sangria with a margarita before? This cocktail ($14) is definitely in keeping with the Tex-Mex ethos: The base is a frozen margarita made with El Jimador Blanco tequila, swirled with sangria made from red wine, apple brandy, peach schnapps, orange Curacao, and orange, pineapple and cranberry juices. We’re planning to spend our siestas fiesta-ing here.
Alta Linea, 180 10th Ave., Chelsea
Start your balmy summer outings at the new courtyard restaurant of the High Line Hotel, focused on Italian small plates and drinks. The seasonal spot by the team behind L’Apicio has your number with a frozen Negroni ($14) made with Campari, Carpano Antica Formula red vermouth, Greenhook Ginsmith gin and citrus slush from Kelvin Natural Slush Co. While away an afternoon under their white umbrellas with a plate of frito misto or funghi misti bruschetta (pickled mushrooms, lemon gremolata, fried egg and Parmesan).
Eva Kis is on Twitter @thisiskis, where she talks about pop culture, cats and media almost as much as food.