[dropcap]W[/dropcap]ho needs Pepco when you can subsist on a steady diet of Vegemite and frozen cocktails for an entire week?! Don’t pretend like you haven’t been doing the same.
When climate change overwhelms you and your hair, there are frosty cocktails to help cool that internal flame.
- Black Jack strikes The Velvet Hour ($12) with rum, Velvet Falernum, Averna Amaro, mango, ginger and Goslings float. Sounds like it’s so refreshing, it’ll have you speaking Latin. 1612 14th Street NW, Washington, DC. 202.986.5225
- In Blue Duck Tavern’s land Before Thyming ($14), there was Prairie Vodka, St. Germain, lime and pear juices, and a fizzy Champagne float. If only it saved the dinosaurs! Park Hyatt Washington, 24 and M Streets NW, Washington, DC. 202.419.6755.
- Bandolero’s El Mata Amigos frozen margarita ($10) in a deceivingly innocent shade of pink is not your amigo at all, as one of these will knock you on your ass. Another round, please! 3241 M Street NW, Washington, DC. 202.625.4488
- The Ritz-Carlton, which keeps you warm during the winter with their signature s’mores, will keep you cool with their five-star air-conditioning and icy snow cones ($14, pictured above) in several vodka and herb-infused flavors all summer long. 1150 22nd Street, NW, Washington, DC. 202.835.0500
- If the Ritz is too ritzy for you–you know, with their clean glassware and all, Barcode has drunken snow cones for half the price ($7) served in paper cones. They’re served on the outdoor patio which boasts three bars on Fridays. 1101 17th Street NW, Washington, DC. 202.955.9001
- Assaggi Osteria is filling the late Casa Nonna’s void by offering four growed-up frozen granitas ($9) like Gewürztraminer, Müller-Thurgau, Lagrein and Pinot Noir. You can make this refreshing “ice water” at home with Chef/owner Domenico Cornacchia’s recipe when you finally get your power back!
Assaggi’s Gewürztraminer Granita
- 25 ounces water
1 cup sugar
20 ounces Gewürztraminer
1 bunch fresh tarragon leaves
- 25 ounces water
Combine all of the ingredients in a saucepan. Cook over low heat and stir until the sugar is dissolved. Increase the heat and simmer slowly for three minutes. Remove and cover the saucepan and let cool to room temperature. Freeze the white wine mixture in a bowl. Mix the granita with a fork or whisk every hour. The alcohol in the wine will keep your Granita from freezing into a solid block of ice. When the granita forms small crystals, approximately five hours later, it is ready to serve. Scrape the surface of the granita with a fork and serve in chilled glassware. Garnish with a fresh sprig of tarragon. Serves 6.