Freakshakes are exciting and all, but sometimes we just want a nice glass of wine—a nice glass of wine with a shot of ice cream in it, of course. From wine shakes to spiked snow cones, here are the boozy frozen treats we're most enthusiastic about this season.
Beer Float at Ox & Son, Santa Monica, CA
The hot drink on chic Montana Avenue near the beach is the Cara Cara Cardamom beer float, which combines Almanac Valencia Golden Blonde Ale brewed with orange blossom honey and fresh Valencia oranges—and dry-hopped with tangerine-scented Mandarina Bavaria Hops. Thanks to Ox & Son beverage director Tyler Ott, this drink is also topped with homemade cardamom ice cream and candied cara cara garnish, made by cooking thin slices of cara cara orange in a cardamom-infused simple syrup and dehydrating them. Got all that? Trust us, you've got to taste this thing.
Prosecco & Ice Pops at the Conrad, New York City
At the Loopy Doopy Rooftop Bar high above Manhattan at the Conrad New York, you can sip your Prosecco with an alcohol-infused, fresh-fruit ice pop served inside a crisp glass of bubbly from the bar’s very own tap. Current Prosecco and Ice Pop flavors on the menu range from a Blackberry Gimlet with Citadelle Gin; Red Plum Sour with ginger and Clyde Mays Whiskey; or the Pick-Me-Up Pear made with hangover-reducing Asian pear, sage and Doc Herson’s Natural Absinthe. They all go down deliciously as you gaze out at the New York harbor.
Wine Shake at Vince Young’s Steakhouse, Austin
When sipping a hearty cab, you probably aren’t thinking, “Wow, this would really taste great with a big blob of vanilla ice-cream mixed in.” But maybe you should? This popular off-the menu liquid mash-up at Austin's Vince Young Steakhouse was actually conceived during a planning session for a James Beard House dinner. The private label Eleven Ten Cabernet Sauvignon “Wildcatter,” Spring Mountain, 2009 is blended with vanilla ice cream, and to really push it over the top they can add a drizzle of chocolate syrup. Because why not?
Lemon Drop Snow Cone at Café Gratitude, Newport Beach, CA
At health-conscious Gracias Madre in West Hollywood, mixologist Jason Eisner focuses on agave-based spirits, but at their sister Vegan eatery Cafe Gratitude down in the OC (that’s Orange County), he's playing with all the booze—as long as it's organic. One of his latest concoctions is a Lemon Drop Snowcone with grape-based vodka and lemon-ginger-basil granita, proving that the cafe's philosophy of “sacred commerce” isn’t all about detoxing.
Nolet Strawberry Milkshake at The Blind Rabbit in Jacksonville, FL
Next time you step into the well-known Jacksonville burger and whiskey joint, The Blind Rabbit, don’t overlook the Nolet Strawberry Milkshake concocted by bartender Adam Willinger. Not only is there a steep pour of Nolet's Silver Dry Gin, but you'll also get puréed strawberry, four scoops of vanilla ice cream and four leaves of chopped fresh basil, all blended and garnished with whipped cream, a strawberry and basil leaf—because you need your greens, right?
The Hard Root Beer Float at Umami Burger, Las Vegas
Set inside the buzzing SLS hotel off the strip, this beloved burger palace is offering gamblers a Hard Root Beer Float to take the edge off any losses. Made with French vanilla bean ice cream from Coolhaus and Coney Island Hard Root Beer, this should have you back at the slots in no time. You can also find the float in other Umami Burger locations around the country including San Francisco, New York and Chicago.
Frozen Ice Cream Drinks at Big Bar, Chicago
Several beyond-boozy ice cream cocktails are on the menu at Chicago's Big Bar, tucked inside the Hyatt Regency. Bananas in BIG Bar is made with banana liqueur, Kahlua, Frangelico and ice cream, while the Blizzard of ’67 blends Malibu rum, Kahlua, Baileys, ice cream and chocolate. Both are served frozen, so don’t drink too fast or you might suffer from a brain freeze and forget to look down on the stunning city views.
Boozy Slushies at Compere Lapin, New Orleans
According to the bartenders in NOLA, a “daiquiri” means any boozy slushie that comes out of a machine. At Compere Lapin, they have a double machine, so the challenge is to find two great tastes that work together. The Miami Vice is made by combing the Strawberry Daiquiri, flavored with black pepper syrup, and the Pina Colada, flavored with basil syrup and all-spice liqueur. The crew is also planning boozy snow cones made with aged rum and amontillado sherry (considered a “patio pounder” in these parts). Also on the horizon: frozen Brandy Crustas paired with pink Champagne slushies, to make an ultra-refreshing version of a French 75 cocktail for the dog days of summer.
Odder Pops at The Church Key, West Hollywood
You might recognize the crew at Sunset Boulevard's Church Key from the Bravo show Best New Restaurant—where they were competing last year—as you sit and enjoy your Watermelon and Tequila Odder Pop, made tableside. The flavors change constantly to fit the season or holiday, and depending on when you visit you might find anything from Peppermint Julep to frozen Irish Coffee Liquid Nitrogen Odder Pops on the menu.
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