“When the weather heats up, guests look to frozen drinks to cool down. Consumers today are more knowledgeable about spirits and cocktails and they’re more adventurous and willing to try new beverages. So some bar and restaurant operators are going beyond the standard frozen Margaritas and Mudslide.”
Party Fowl’s popular frozen cocktails are highlighted in tip #4.
TIP #4: Batch When Possible
“Batching is definitely the way to go with frozen drinks at busy concepts. Party Fowl, a 140-seat casual restaurant in Nashville that specializes in fried chicken and other local eats, has six boozy slushies on the menu. They are poured directly from the frozen machine, which means little to no prep for bartenders.
“We try to focus on a playful and light environment, and boozy slushies are a perfect way for us to keep our cocktail program from being too serious, but also to elevate the menu from simple, single-pour liquors and beer,” notes manager Josh Henneman. The Port Light cocktail ($11) mixes Cooper’s Craft bourbon with passion fruit, pomegranate and lemon. The Bluegrass Buck ($12) has Cooper’s Craft bourbon, sour mix and both ginger and strawberry syrups, while the Riunite Rita ($14) tops an Olmeca Altos Reposado Margarita with a mini bottle of Riunite Lambrusco upended in the glass.
“The colors are fun and pleasant to the eye, and the flavors are unique,” adds Henneman. One of the most popular frozen sips on Party Fowl’s menu is the Bourbon Bushwacker ($10), an adult chocolate milkshake with plenty of bourbon.”