A classed-up version of the thick, frothy orange shake of mall food court fame.
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This recipe from Adam Bernbach of Estadio in Washington, D.C. offers flavors not often enjoyed in frozen drinks. Chamomile may be calming in cups of tea, but with bourbon and grapefruit it offers nuanced flavor to a drink that packs a tart punch.
This recipe from Adam Bernbach of Estadio in Washington, D.C. is a decidedly grown up take on the frozen drink. Campari and lime temper the sweetness from the strawberries, and gin cuts through with a touch of herbs.
It's hot enough to even consider the quickie mart slushie, those neon-colored sugar concoctions that taste nothing like the flavors they're named for. Why would I go that route when just a few ingredients in the fridge can give me far healthier and much tastier results? To make this strawberry and watermelon slush, I just dropped the diced fruit in my blender, added some citrus juice to help the blender move, a little honey for sweetness, and then it's straight to the freezer.