The days are getting shorter and the temperatures are dropping, but summertime isn’t over yet. Make the most of the last few weeks of the season with one (or 27) of these delicious frozen cocktails. From frosé to Dole whips to boozy popsicles, these Boston bars are ready to give you a brain freeze — and a buzz.Read More
Drink All These Frozen Cocktails Before Summer Ends
It’s a never-ending beach party at these Boston bars — well, at least until autumn
Frozen Burro Colada at the Painted Burro
Beloved Davis Square haunt the Painted Burro has had its frozen burro colada on the menu every summer since it opened seven years ago. Owner Joe Cassinelli’s recipe for a classic pina colada uses Pango Rhum, Coco Lopez, and pineapple puree.
Frozen Negroni at Colette
With the success of the frosé at Colette’s sister restaurant, Frenchie, the team at Colette — Porter Square’s new French bistro — knew it needed a signature frozen drink of its own. Beverage director Chris Keith chose the Negroni. His frozen take on the classic is made with Fords Gin, Carpano Antico vermouth, Campari, and orange juice.
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Boozy Freeze Pops at Variety Bar at Bow Market
Looking for boozy freeze pops? Head to Variety Bar at the Comedy Studio in Bow Market, where bar manager Sasha Go creates adult versions of the childhood favorite in dreamy flavors like lychee rum punch. At $5 for a large pop or $3 for a mini, they’re also a steal.
Poptails at Harvest
Harvest puts a unique spin on frozen cocktails with its “poptails,” cocktails paired with matching popsicles. Flavors include a spicy margarita with a mango jalapeno popsicle (pictured), a mojito with a mint lime popsicle, and an espresso martini with a Vietnamese coffee popsicle. If that wasn’t enough to get you there, each poptail is designed to be paired with one of Harvest’s $5 tacos. The poptails and tacos are available on Harvest’s covered patio from 2:30 p.m. to 5:30 p.m. weekdays and during brunch on the weekends.
Mudslide at the Automatic
Cambridge hangout the Automatic is making retro cocktails cool again, and the coolest of all is the frozen mudslide. It’s made with vodka, Irish cream, coffee, and chocolate, and it’s served in a tall glass liberally laced with chocolate syrup. The menu’s descriptor of “frozen awesomeness” is accurate.
Cobra’s Fang and Paloma at State Park
State Park has not one but two frozen options on its menu. For something sweet and tropical, go for the cobra’s fang, a Tiki favorite made with rum and passionfruit. Or if you’re in the mood for something more refreshing and bitter, the paloma is a classic mix of tequila and grapefruit. If the weather is good, enjoy your drink on the outdoor patio.
Frozen Banana Grapefruit Daiquiri at Little Donkey
Little Donkey keeps a frozen cocktail on its menu year-round, coming up with seasonal twists to match the weather. The current summer offering is a frozen banana grapefruit daiquiri, a tropical combo of white rum, banana liqueur, and grapefruit, white grape, and pineapple juices. It’s adorably served in a repurposed sake jar covered in pandas, complete with a paper umbrella.
El Floridita at Casa Caña
Upgrade your typical daiquiri for Casa Caña’s el floridita, a mixture of white rum, lime juice, grapefruit juice, simple syrup, and maraschino liqueur. It’s a frozen version of the Hemingway daiquiri, named for the Havana bar where this classic was invented. The recipe is a perfect match for Casa Caña’s colorful Cuban vibe.
Ay Bay Bay Frozé at A4cade
A4cade’s cocktails are notoriously fun and over-the-top — what else do you expect from a bar surrounded by arcade games? The ay bay bay frozé, on the “Kid at Heart” section of the menu, is made with Short Path Summer Gin, triple sec, blueberry, lychee, hibiscus, rosé, and citrus, and it packs a fruity, tangy punch — the perfect choice to sip on while you take on your friends in Mario Kart or Skee-Ball.
Blackberry Basil Mule at Lulu's Allston
Allston hangout Lulu’s keeps summer boredom at bay by rotating its frozen cocktail weekly. Past offerings have included frozen painkillers, frozen margaritas, and a frozen Negroni. Currently Lulu’s is blending up a blackberry basil mule with Bird Dog blackberry whiskey, basil simple syrup, lime juice, and ginger beer.
Lemon Icetail at Lookout Rooftop
The Envoy Hotel’s Lookout Rooftop is resurrecting a childhood treat into a glorious, boozy adult form: Italian ice. The lemon icetail is made with Reyka vodka and served just like the lemon ice you used to eat as a kid, in a round carton with a wooden spoon. Except you get to enjoy this one with spectacular views of Boston Harbor.
Slush du Jour at Committee
Committee varies its frozen cocktails regularly, offering a “slush du jour” all summer long. For example: a classic frosé (pictured) with vodka, lemon juice, simple syrup, strawberry puree, and rosé, as well as a passionfruit vodka mai tai with dry Curaçao, lime, vanilla, Greek wine, and golden falernum.
Foamy Freezes at Trillium Brewing Company
Trillium Fort Point is blending up “foamy freezes” made with Trillium sour beers and fresh fruit juices. The flavor rotates daily, but expect delicious combos like pina colada and strawberry banana peach.
Soft Serve Mimosa at Buttermilk & Bourbon
Buttermilk & Bourbon’s soft serve mimosas are a menu favorite for good reason. A swirl of fruity soft serve sorbet is paired with a can of Bollicini prosecco to create your own cold and creamy cocktail. Sorbet flavors rotate daily; recent options have included pineapple mango, pink lemonade, and watermelon.
Frolita at Lolita Fort Point
No list of frozen cocktails is complete without a margarita or two, and there’s nowhere better in town to get one than Lolita. Lolita’s frolita is made with blanco tequila, house orange liqueur, lime, and grapefruit juice. If you stay for dinner, you’ll also be welcomed to the table with a frozen grapefruit granita; say yes to the optional shot of tequila on top and you’ve got a frozen cocktail to share.
Tequila Take the Wheel at Citrus & Salt
You can take your pick of frozen cocktails at Citrus & Salt: All of the margaritas are available frozen, and there are also soft serve mimosas (like at sister restaurant Buttermilk & Bourbon, see above) and a boozy Dole whip. Or try a signature cocktail like the frozen watermelon-flavored Becky juice or the spicy tequila take the wheel (pictured), which comes with a tequila sunrise popsicle.
Frosé at Back Bay Social Club
Back Bay Social Club puts a tropical twist on the classic that jump-started the frozen cocktail trend. Its frosé is made with rum, sparkling rosé, lime juice, and pineapple juice for an extra-refreshing patio cocktail. The restaurant also offers a second frozen cocktail that rotates daily.
Freezling at Sonsie
You’ve heard of frosé, but how about freesling? Sonsie bucks the pink trend by blending up some sweet and fruity Riesling wine. The frozen treat is served with a sprig of mint and a peach gummy.
Bushwhacker at Loretta's Last Call
Loretta’s Last Call, Fenway’s hot spot for Southern food and country music, is reviving a retro favorite with its frozen bushwhacker cocktail. This cross between a mudslide and a pina colada is made with coconut rum, crème de cacao, dark rum, coffee brandy, and milk. Topped with chocolate syrup and coconut shavings, it’s a frozen dream come true.
Frozen Cocktails at the Colonnade Hotel’s Rooftop Pool & Bar
The Colonnade Hotel’s Rooftop Bar knows that there’s nothing better than a frozen cocktail when you’re sitting poolside. The menu has five different summery offerings to suit your mood. Go with a classic frosé (pictured), or get more adventurous with the mango mamacita (tequila, mango, and a tajin rim).
The Pollinator at Shore Leave
Shore Leave is no stranger to beautiful cocktails, but the Tiki bar has taken its garnish game to a whole new level with the Pollinator, a collaboration with local florist Boston Pollen. The green frozen cocktail (made with Monkey 47 Gin, lemon, oat orgeat, and Japanese melon) is floated over pink aromatic tonic for a gorgeous layering effect. It comes served on a bed of fresh flowers.
Pina Colada at Hojoko
If you like pina coladas…you will love Hojoko’s version of this tropical classic, which is blended with marshmallow fluff and garnished with a toasted marshmallow. Or try the Japanese Caucasian, a frozen mixture of vodka, cold brew, coffee brandy, and condensed milk.
Lion’s Tail is one of the best spots in town for a craft cocktail, and the frozen offerings are predictably top-notch. Choose from a frozen version of Lion’s Tail’s popular Negroni (house gin infused with hibiscus tea and strawberries, Campari, sweet vermouth) and the bar’s take on Nantucket favorite the Figawi wowie (vodka, blueberry, sea salt shrub, limoncello, mint syrup).
Kirin Slushie at Banyan Bar & Refuge
Frozen wine may be all the rage, but beer lovers don’t have to feel left out at Banyan, where Kirin beer is blended into a refreshing, ice-cold slushie. This Japanese favorite has been on the menu since Banyan opened.
Lush Puppies at Backyard Betty's
Backyard Betty’s is known for its kitschy, nostalgic vibe, and now it has frozen cocktails to match. Manager and bar director Mike Baxter tracked down the last vintage Slush Puppie machine in the Northeast to give Southie a grown-up taste of a childhood favorite. Dubbed “lush puppies,” the cocktails pair traditional Slush Puppie flavors like watermelon, blue raspberry, and fruit punch with flavored Deep Eddy vodkas.
Frozen Beach Club Cocktails at Publico Street Bistro & Garden
Publico is taking summertime fun to a whole new level on its patio, which has been transformed into Publico Beach Club for the season. The urban oasis is filled with bright nautical decor and maritime props to complement a menu of summery food and drinks, including three frozen cocktails: spiked lemonade, a dark and stormy, and frosé. Tune into the restaurant’s social media for notifications of special events like summer movie nights.
If you have happy memories of ordering a Dole whip in Disney’s Magic Kingdom, then you’ve got to head over to Blossom Bar for its boozy version of this classic. Ran Duan tops the iconic pineapple soft serve with Don Papa rum and lime juice to create a delicious and nostalgic cocktail.