5 Frozen Fruity Cocktails in NYC Right Now!

Across NYC, you’ll find unique concoctions that are as delicious as they are Pinterest-worthy! Below are some of the best ones out right now to cool you down in this hot weather.

Known for its fusion of Asian and American Steakhouse cuisine, the Lychee Frosé combines the delicate sweetness of lychee with a refreshing, icy texture. It balances flavor and chill perfectly, providing a tropical escape in every sip. Its unique flavor profile and refreshing qualities make it a go-to choice for those looking to beat the heat with something a little different!

Photo by Daniel Kwak

Rosé Wine

Lychee Frosé

by Brooklyn Chop House

Ingredients

• 6 liters Rosé Wine
• 1 liter Coconut Mix (a blend of creme of coconut and blended lychees)
• 1 liter Water
• 1.8 liters Slushie Guys Lychee Mix

Preparation

1. We freeze the lychee in batches and pour the mixture into the frozen drink machine.
2. For an at-home version, you can use a blender instead.

This refreshing beverage features Tito’s Vodka, watermelon, basil-infused simple syrup, and lime, making it the perfect complement to the restaurant’s extensive wood-fired pizza menu.

Photo by Gregory DelliCarpini Jr.

Liqueur, Vodka

The Water Lab

by Fornino - Brooklyn Bridge Park's Pier 6

Ingredients

• 1 liter Basil-Infused Simple Syrup
• 3 liters Tito’s Vodka
• 1 liter Watermelon Schnapps
• 4 liters Watermelon Juice
• 9 liters Water

Preparation

1. Mix all ingredients and pour the mixture into a frozen drink machine. Use a blender as well if preferred, add ice to your liking.

One of our “tropical” cocktails that inspires a sense of familiarity while also bringing terroir to your glass and your senses.

Photo by Shannon Sturgis

Cachaça, Liqueur

Golden Hues

by Marshall Minaya - Lolita

Ingredients

• 7 oz. Frozen Golden Hues (Mint washed Novo Fogo Silver Cachaca, Velvet Falernum, Cinnamon Syrup, Papaya, Pineapple, Lime Juice, Ginger, Water)
• ¼ oz Sorel (Float)

Preparation

1. Pour 7 oz. of frozen cocktail into chilled Collins glass.
2. Float Sorel on top and garnish with mint bouquet and grated nutmeg.
3. Serve with a straw.

Photo by Evan Sung

Gin, Liqueur

Peach G+T

by Claro

Ingredients

• 1 quart house-made Peach Syrup
• 1 quart Lime Juice
• 1.5 liters Isolation Gin
• 750ml Giffard Peach Liqueur
• 2 liters Fever Tree Tonic Water
• 2 liters Water

Preparation

1. Combine the following measurements of the ingredients in a cambro to make approximately 8 liters.
2. Once combined, pour it into the slushie machine, leave for one hour then it’s ready to be served.

Whiskey

Cold Departure

by The Irish Exit in Moynihan Train Hall (New York, NY)

Ingredients

• 2.6 oz. Dried Hibiscus
• 101 oz. Teeling Small Batch Irish Whiskey
• .7 oz. Saline Solution
• 1 oz. Habanero Tincture
• 93 oz. Watermelon Cordial

• 68 oz. Watermelon Puree, fine-strained
• 8 oz. Ginger Syrup
• 76 oz. Lemon Juice
• 169 oz. Water (for frozen machine)

Preparation

1. Infuse Teeling Small Batch Whiskey with dried hibiscus for 25 minutes and fine strain.
2. Combine with saline, habanero tincture, ginger, lemon, and watermelon.
3. Add the batch to a frozen machine and allow to freeze.
4. Serve in a wine glass with grapefruit wedge garnish.