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Boozy Slushies, Meet Classic Cocktails

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It’s the end of summer, so humor us.

When you think boozy slushies, you may picture a line of humming steel machinery, with whirling windows of all the colors of the rainbow. You may think a drive-thru daiquiri in New Orleans, or yes, even some punch in a pouch.

But at select Southern hotspots, these considerably college-esque concoctions are mingling with the most classic of cocktails. Here are a few boozy slushies we recommend, and none of them have “purple” in the name:

Photos by Durback-Creative Minds at Work and courtesy of Booty's Street Food
Photos by Durback-Creative Minds at Work and courtesy of Booty's Street Food

The Painted Pin’s Moscow Mule Slushie
The Painted Pin, in the Lindbergh area of Atlanta, Georgia, is part upscale bowling alley, part bocce ball court, and part boutique bar. The Moscow Mule slushie stays true to form with its ingredients of vodka, lime, and ginger beer – but slushified of course!

Seven Lamps’ Negroni Slushie and Ciao Bella
Co-owner and Executive Chef Drew Van Leuvan named his restaurant Seven Lamps after the seven principles of architecture, inspired by John Ruskin’s critical essay. And he does slushies. Lowbrow? Hardly. Seven Lamps does a Negroni slushie, and recently has added the “Ciao Bella” to its cocktail menu including Fernet branca, benedictine, apple cider, and angostura bitters.

Eat the Rich’s Frozen Gimlet
At Eat the Rich in D.C., you can shoot back both oysters and slushies, all to a rock soundtrack. Bar manager Rob Tinney serves several of his cocktails slushie-style, including his slushie gimlet – a mix of gin, lime, cane sugar, tarragon, and purple sage.

Booty’s Street Food’s Thyme Bandit
Described by the owners as, “a restaurant for street food geeks,” Booty’s Nola is in the Bywater of New Orleans. Owners Vivion and Farrell feature dishes from their travels across the globe and use only fresh juices and floral extracts in their cocktails, a world away from the smells and stirs of Bourbon Street. Try Booty’s “Thyme Bandit” made with Old New Orleans Crystal Rum, lemon, thyme, and a house herbal simple syrup.

Tongue & Cheek’s Molecular Margarita
You might think of margaritas as the most expected boozy-gone-slushie concoctions but, what if liquid nitrogen is thrown into the mix? At Tongue & Cheek in Miami Beach, bartenders make a “Molecular Margarita,” featuring Milagro Silver Tequila, raspberry simple syrup, and fruit juices, all blasted with liquid nitrogen.