Frozen Cocktails, Frosé Cocktails, & Frozen Dessert-Paired Cocktails

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We have everything you need under the sun!

Frozen cocktails, frosé cocktails and cocktails that are paired with frozen desserts…

They’re perfect to enjoy these last couple weeks of summer!



Rosé Affogato
Created by Luis Hernandez and available at the Seamstress Rosé Bar until August 10th

Rosé Affogato

1/2 oz Strawberry-Infused Campari
Sparkling Rosé
Berry Ice Cream
Place one scoop of berry ice cream in a coupe glass. Pour in infused Campari and top with sparkling rosé.

To make Strawberry-Infused Campari, take 1 pound of strawberries sliced and cored per 750 ml bottle of Campari and let sit for 3 days to infuse.


Created by James Cottenham and available at Infirmary

Head to Infirmary on the UES for a glass of their Frozé, which includes Campari to offset the sweetness of the rosé. It will be available all summer long for $8 a glass!



James’ Peachtree Fizz

James Peachtree Fizz

2 oz. NOLET’S Silver Gin
1 oz. Peach Puree
3/4 oz. Fresh Lemon Juice
1/2 oz. Simple Syrup
1 Fresh Egg White
1 dash Fee’s Peach Bitters
1 oz. Fever Tree Club Soda

Add all ingredients except the club soda into a shaker and vigorously dry shake. Add 4/5 ice cubes and shake, shake and shake some more till you have a nice creamy froth. Double strain ingredients into a highball and top with club soda. Garnish with peach wedge.

Paired with the Palm Court Summer Verrine, a Peach and verbena tea sorbet, raspberry and rose compote, ginger crumble, peach flower, crystalized rose petals, pink grapefruit pearls, juniper pound cake.


Gin Blush + Hibiscus/Violet Vacherin

Gin Blush + Violet Vacherin

2 oz. NOLET’S Silver Gin
1 oz. Chambord
1 oz. Raspberry Puree
1/2 oz. Lemon Juice

Shake all ingredients with ice, strain and serve in champagne flute or coupe glass and garnish with a raspberry.

Paired with the Hibiscus/Violet Vacherin, a Lychee and Rose Ice-cream, Raspberry and Rose Coulis, Coconut Cream Gelee, Violet Chantilly, Crystalized Flowers, blackcurrant peals, juniper pound cake.


Created by Julie Reiner, and served at Clover Club (NYC)


0.75 oz. Campari
2 oz. Bulldog Gin
0.75 oz. Cinzano 1757
2 oz. Lemon Juice
1.25 oz. Simple Syrup
2 whole Strawberries
Blend all ingredients (making sure tops of strawberries are cut off) with 1.5 cups of ice until smooth and pour into a tall glass. Garnish with a strawberry and orange twist.



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