Freeze your booze
August 13th, 2011
01:30 AM ET
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Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to get our grub on, we listen up.

It’s a tough time for anyone with at least one eye on the wildly fluctuating stock market. So here’s something to make everyone feel better – or at least those adults who want to drink like children, and have valid id in case the bartender asks. Adult slushies (a.k.a. shaketails) have become wildly popular around the country. Here are a few great places to find them.

Tristan, Charleston
Cocktail popsicles, available in weekly changing flavors like Watermelon, White Balsamic Mojito and Firefly Southern Peach, are now being served in the lounge at this Charleston restaurant. The good news - they’re only $3 each. The bad news - they’re only available through Labor Day. Whether you want to down them as an aperitif or an extra chilled happy hour snack is your call.

Holsteins Shakes & Buns, Las Vegas
Located in the super-fun Cosmopolitan, Holsteins has a whole section of “bam-boozled milkshakes on their dessert menu like the Cereal Bowl with vanilla vodka, Cap’n Crunch and Fruity Pebbles. The brand new "sorbet" shake is made with watermelon, bubblegum vodka and, surprise, liquid nitrogen.

The Ritz-Carlton Downtown, Atlanta
Atlanta summers are so hot, it’s no surprise that the local Ritz came up with a super fun adult slushie. That would be their boozy, vibrantly colored snow cones, like Passionfruit with Lemon and Bourbon and the locally minded Moonshine-spiked one with Blackberry and Honey.

Village Whiskey, Philadephia
In July, chef Jose Garces premiered milkshakes at his two-year-old spot, which guests can order spiked or not. The long list of ingredients in the Irish Car Bomb includes rum-soaked devil’s food cake, whiskey-infused chocolate pastry cream and vanilla and chocolate ice creams; to make it even more appealing (to me anyway), it’s topped with a piece of cake.

Burger, Tap & Shake, Washington D.C.
Jeff Tunks, chef at this soon-to-open tavern, coined the term ‘shaketails’ and he’s taking it seriously enough to make almost everything in the drink in-house. The Dr.’s Cure mixes vanilla bean vodka with coffee liquor and vanilla ice cream. I’m not sure how the Teacher’s Pet got its name, but it combines apple brandy, ouzo, root beer with more vanilla ice cream.

La Esquina, Brooklyn
At the brand-new outpost of the groovy Mexican restaurant in New York City, pastry chef Pichet Ong is creating a list of alcohol-soaked ices to serve to the Williamsburg locals. He’ll start with shaved ice and flavor it with tropical fruits like a pineapple margarita, flavored with fresh fruit puree, cilantro, tequila and, as is necessary for all good margaritas, salt.

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Previously – Mint juleps, bourbon slush, benedictine and burgoo with just a smidge of squirrel

© 2011 American Express Publishing Corporation. All rights reserved.

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Filed under: Cocktail Recipes • Content Partner • Food and Wine • Sip • Spirits

soundoff (21 Responses)
  1. sam

    Thats it Teach the kids about it too,Booze is GOOD FOR THEM TOO RIGHT ?
    Hey why not make BOOZECICLES too

    August 31, 2011 at 5:10 am |
    • Bozo

      Man, you must be a blast at parties. Go make yourself a frozen stfu cocktail and contemplate your navel.

      August 31, 2011 at 7:18 am |
      • BoredSecurityOfficer


        September 10, 2011 at 5:39 pm |
  2. Cody_Spook

    When y'all grow up a little, none of this will be that appealing....

    August 16, 2011 at 8:46 pm |
    • jlv

      Says the guy with the goofy name.

      August 19, 2011 at 3:08 pm |
  3. Diane

    To everybody who said it can't be done. Yes, I perfected Beercicles. Frozen goodness on a stick that might pass the open container law on a technicality.

    August 16, 2011 at 7:07 pm |
  4. @New? Nah

    I think you need to market that drink. Sounds AMAZING! It made my inner fatty salivate.

    August 15, 2011 at 4:45 pm |
  5. J

    This article seems like nothing more than a phailed attempt at thinly disguised marketing. Way to go CNN...

    August 15, 2011 at 1:11 pm |
    • FU@J

      Santa Claus is watching YOU.

      August 15, 2011 at 4:53 pm |
  6. Taylor

    If you want to go really cheap (I did this all the time in college) take a freeze-pop, the kind in the plastic tube, bite off and eat the top chunk and then fill the space with vodka. Mush it around and take it like a slushie shooter.

    It tastes great and it can be low calorie if you get the sugar free kind! Ta Da no fancy restaurant needed

    August 15, 2011 at 11:10 am |
  7. thomas

    for the alcoholic on the run....

    August 15, 2011 at 10:37 am |
  8. Santa Claus

    I've been eating Cherries marinated in vodka then frozen for years. I eat them plain, use them as "ice" in my drinks, toss them into smoothies. Makes an amazing banana split topper too.

    August 15, 2011 at 10:37 am |
  9. wanna know

    Do you have crusty drawz?

    August 15, 2011 at 8:38 am |
  10. steeve-o

    You realize one of these examples is from a restaurant that's not even open yet? In other words, have never served one of these drinks...?

    August 15, 2011 at 8:11 am |
    • Chincy Coot what?

      August 17, 2011 at 6:52 pm |
  11. steeve-o

    I remember at Deli Haus in Boston we used to get Guinness ice cream floats.... your choice of chocolate, strawberry, vanilla or coffee ice cream. Man that place was the bomb.

    August 15, 2011 at 8:00 am |
  12. steeve-o

    These aren't new at all... anybody who's been to Miami Beach knows about Wet Willies ... they make slushies with grain alcohol, vodka and other spirits. I swear those things are flammable. they've been around for about 15 years.

    August 15, 2011 at 7:58 am |
  13. New? Nah.

    I've been making "divinity shakes" for my girlfriends for nearly a decade now: Godiva chocolate liqueur , haagen dazs vanilla ice cream, homemade fudge sauce + blender. Drink no more than 1 a year or your waistline will never forgive you :p

    August 15, 2011 at 5:04 am |
    • Swamp Donkey

      If you have ever been to New Orleans, 100s of flavors of daquiris have been available at drive thrus for about 75 years...

      August 15, 2011 at 8:08 am |
  14. Houstonian

    What's so new about this? I was drinking 'drunk' milkshakes 16 years ago. Vanilla milkshake with DiSarno and Kahlua...YUMMY!

    August 13, 2011 at 2:35 am |
    • jlv

      I believe the point was they are making a come back.

      August 19, 2011 at 3:11 pm |
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