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 (aka shaketails) have become wildly popular around the country. Here are a few great places to find them.
Tristan, Charleston. Cocktail popsicles are available in weekly changing flavors like Watermelon, White Balsamic Mojito and Firefly Southern Peach. 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 DC. 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 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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