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Frozen cocktails are everywhere in NYC this summer. In addition to the restaurants and bars that have been spouting them off for decades, we’ve seen plenty of new varieties, both at recently opened operations and longtime favorites where it previously seemed like slushie machines has a snowball’s chance in hell of earning space among their craft cocktails, microbrews and refined wine programs.
The leading reason for the frozen’s new ubiquity, according to many bartenders we’ve spoken with, is the city’s ongoing Open Restaurants program, which enables sunny outdoor seating areas where none existed before. A close second is newattitudes about the official drink of summer. And that enthusiasm is making equipment a little harder to come by in NYC.