MG EXPERIENCE LUXURY
MG EXPERIENCE LUXURY
FROSÉ
FROZEN FESTIVAL LEMONADE
Slush Fun
Hotel San José , a staple of Austin, Texas’s iconic South Congress Avenue, is a popular place for drinking in style, especially on the photogenic courtyard. The hotel’s slushy signature drink achieves a depth of flavor by incorporating lem- onade ice cubes. “Frosé is the perfect summer drink to enjoy in the court- yard surrounded by the bamboo and wisteria,” says Gaby Sierra Gelhar , general manager, Hotel San José & Austin Motel. “It expertly combines rosé wine, mint, and lemon—a recipe that hasn’t changed—and will always be on our menu for a hot Austin day.”
FROZEN BLOOD-ORANGE NEGRONI
Bambino , a newcomer to East Austin’s lively social scene, serves an inspired frozen take on an Italian classic. “Our frozen negroni is skewed a touch lighter on bitterness, balanced by the cinnamon and coffee notes,” says Eva Suter , beverage director. “We wanted it to have the bitterness, brooding spirit, and depth of the classic negroni, while delivering the bounce and friendly appeal of a frozen cocktail.”
ingredients Makes 4–6 servings
ingredients Makes six servings
4–5 strawberries, quartered 1 ounce mint simple syrup 1 dash rose water 1 cup crushed ice Lemon slice and/or strawberry for garnish
With its scenic views of the Mississippi River and downtown New Orleans, Hot Tin is one of the Crescent City’s most popular rooftop spots for al fresco drinks. “Our frozen lemonade isn’t just a refreshing treat—it’s a nod to the beloved strawberry lemonade at JazzFest,” says chef and owner Brian Landry . “Inspired by the vibrant atmosphere and iconic flavors of the festival, our version adds a unique twist with mint simple syrup, a hint of rose water, and the floral notes of Cat- head Honeysuckle Vodka, blending nostalgia with a sophisticated flair.”
1 750 ml bottle of rosé 1 20–ounce bottle of lemonade (enough to fill a standard ice cube tray) 5.4 ounces simple syrup 2 tablespoons fresh lemon juice 4–6 mint sprigs directions Fill an ice cube tray with lemonade and freeze until solid. Combine rośe, simple syrup, and lemon juice in a blender, and blend until evenly mixed. Freeze rośe mixture for 3 hours or more (so it starts to freeze). Add rośe mixture into the blender with 2–4 lemonade ice cubes and blend until slushy. Add additional lemonade ice cubes to reach a desired consistency and taste. Pour into a high tumbler glass, and garnish with mint sprig.
9 ounces Still Austin Gin 2.5 ounces Campari 2.5 ounces sweet vermouth 5 ounces Fruitful Mixology blood-orange liqueur 1 ounce lemon juice 1 drop vanilla extract 2 drops cinnamon bitters ⅛ teaspoon cold-brew concentrate 8 ounces sweet-orange tea (e.g. Tazo brand) 7 ounces fresh orange juice Edible flowers and/or orange peel for garnish
Frozen cocktails are a playful way to imbibe while keeping cool, and leading mixologists are putting a sophisticated spin on icy drinks
for mint simple syrup Add 2 bunches of mint with 6 cups of water and 6 cups of sugar in a pot. Bring to a boil. Add 1 extra bunch of mint once it starts boiling. Steep for 10 minutes. Strain into an airtight container and chill. directions Add all ingredients to a blender, and blend on high speed (for 30–60 seconds) until a smooth and slushy consistency is reached. Pour into a Collins glass. Garnish with lemon slice and/or a strawberry.
BY ERIC GROSSMAN
A perfectly prepared frozen cocktail instantly transports the drinker to another place, usually one that’s warm, possibly with a beach view. Slushy and cooling, the best “frozens” combine pleasing textures with inviting flavors, to achieve the kind of complex yet balanced concoction that makes you want to have another sip. The hospitality industry has taken notice—well-made frozen cocktails can be enjoyed at a growing number of venues. While most places previously depended on batched
mixtures and pre-made powders, it has become common to encounter frozen drinks made with previously unthinkable ingredients, such as rosé wine and infused ice cubes. Mansion Global Experience Luxury chatted with cocktail consultants from a range of notable bars and lounges to learn how to make their favorite frozen cocktails perfect for summer sipping. Pro tip: always use the best, freshest ice available—and don’t be surprised when guests at your summer parties ask you to whip up another pitcher.
for tea / juice ice cubes Brew tea, let it cool, then combine with orange juice. Pour the mixture into an ice cube tray, freeze overnight. directions Combine all ingredients in a blender, add tea/juice ice cubes. Start at a lower speed to break down the ice, gradually increasing speed for 2–3 minutes until smooth. Serve in a frozen margarita glass or jam jar. Garnish with edible flowers or orange peel.
ingredients Makes one serving
2 ounces Cathead Honeysuckle Vodka 3 ounces lemonade
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