The icy cocktail—starting with the mint julep—was once a symbol of wealth and class. Then came the invention of the blender, and by 1940, frozen daiquiris were being offered up at bars for 50 cents a pop.
In the years since that civil age, the blender has become a ubiquitous household appliance, popping up on every wedding registry and countertop in America. College kids down Styrofoam cups filled from a wall of what amounts to spiked slushies in glow-in-the-dark colors and flavors like wild berry blast. One South Carolina bartender referred to the trend of blended drinks as “the worst affront to polite society in all of the history of everything."
But what’s old is new again. And thankfully for the grownups, frozen cocktails are having a moment. Forget the sickly-sweet neon slushies of 70s-style Tiki bars, these boozy summertime indulgences are now legitimate cocktails—welcome not just poolside—but in some of the city’s most fashionable bars. Several talented mixologists who are making it their mission to elevate the slushie shared their favorite recipes with The Daily Beast.