This perpetually buzzy, modern Korean steakhouse Cote has had a frozen drink swirling for the last four years since its debut. Beverage director Victoria James’ take on the classic frosé ($16) calls for Campari, Aperol, Giffard’s Grapefruit, lemon, and small-production rosé.  

In 2014, Nico de Soto thought that New Yorkers might be amused with a holiday pop-up that involved pimping out his bar, Mace, with Christmas and Santa Claus decorations in every corner. Since then, he has moved Mace from the Alphabet City to this new Greenwich Village spot, and as part of the relaunch, he has introduced a new menu, with one frozen cocktail. His Miami Vice iteration ($19) calls for wasabi and cilantro as prime flavors, split between two slushie layers. The strawberry daiquiri layer incorporates wasabi-infused rum, strawberries, angelica root, vanilla, and lime; while the piña colada layer incorporates bacon-washed rum, pineapple, coconut, plantain, lime, and cilantro.

Greenwich Village’s mini Italian market and bar Suprema Provisions presently serves one frozen cocktail that cuts its ties to Italy. It’s a frozen mezcal paloma ($16), with Rockey’s Liqueur, grapefruit, and an Aperol float.

Serial restaurateur Ravi DeRossi recently unveiled Soda Club as an ode to natural wine (over 250 bottles) and hand-made pasta. The team also offers two to three rotating boozy slushie options ($8), which started off as word-of-mouth specials amongst regulars. Drop in from 5 to 7 p.m. for an orange (wine) creamsicle (orange wine syrup, peach, coconut cream), vincotto frosè (red wine syrup, strawberries), and a sangria slushie (sangria, salted mango, banana).

East Village agave specialist the Cabinet takes the classic route with its frozen margarita ($12). And while the cozy bar leans toward mezcal as its spirit of choice, this drink is made with tequila, in addition to dry curaçao, lime, and salt.

Eddy Buckingham and chef Paul Donnelly’s hip Southeast Asian eatery the Tyger has a namesake frozen cocktail: The Tyger Strype ($17). On the list since the restaurant opened last year, this drink is designed to look like tiger stripes incorporating tequila, white tea, activated charcoal, peach liqueur, lemon, and smoke for its black layer, while the orange layer is made from tequila, Maraschino, mango, lemon, honey, and cardamom. Pro tip: Should you fancy one color over the other, you can order it as a solo drink.

There’s always a number of frozen drinks on offer at fried chicken-and-waffle slinger Sweet Chick. While slushie cocktail options fluctuate — and often incorporate a margarita, a piña colada, and a frozé — the team also offers a limited special, like the one available now: a frozen apple swirl libation spiked with Cognac and apple brandy, laced with Mike’s Hot Honey ($12).

Inspired by New York’s art and music scene in the 1980s, Thief is the new Williamsburg bar from barman John McNulty (Katana Kitten). And alongside snacks like mini vegan corn dogs, McNulty is serving a killer take on frozen Riesling, aka Friesling ($12). His version — which is balanced and not overly sweet — calls for Riesling, Rockey’s liqueur, white grape juice, vodka, lemon, lime, and orange.

The whimsical ice cream wizards over at OddFellows, Sam Mason and Mohan Kuman, are jumping into the frozen cocktail game. Their DUMBO location just started swirling a strawberry and peach-flavored frosé slushie ($10) spiked with bergamot liqueur and orange wine.

Hip, art deco-designed cocktail bar Elsa is helping Cobble Hill denizens cool off via three frozen libations ($14). While the classic Painkiller has been on the menu for years, the bar also serves a Coffee Drink (vodka, coffee, almond milk, brown sugar, Cognac, vanilla) and the newest of the bunch is the tequila-spiked Peppered Strawberry-Rhubarb Margarita, and later this month comes Honeydew Bees Knees (gin, honeydew melon, absinthe, lemon, honey).

As part of its new Nicolas Cage-themed cocktail menu, popular Boerum Hill cocktail bar Grand Army has added a boozy ice coffee to its menu. Inspired by New Orleans-style iced coffee, beverage director Robby Dow and head bartender Ally Marrone created a dairy-free iteration ($16) with almond milk, Guinness, Branca Menta, cold brew, mezcal, vodka, and vanilla. 

Ivy Mix’s lauded, Latin-themed cocktail bar and snack spot in Boerum Hill is serving a frozen drink that’s been on the menu since 2016. Inspired by Mexican tamarind popsicles and lollipops that street sellers in Mexico vend, the Oye Como Vas ($14) calls for cachaça, lime juice, ancho chili syrup, vanilla syrup, tamarind, and mango.

Not many bars in Carroll Gardens can claim a spacious backyard garden, which gives this four-year-old drinking den an especially big draw during summer months. And it’s also the perfect backdrop for a frozen libation. Swing by for the bar’s take on frozé ($13), which calls for grapefruit vodka, Aperol, assorted citrus, and rosé.

Chef TJ Steele’s rustic Oaxacan number in Gowanus proffers two to three frozen libations ($8-$12) at any given time. Fashioned by beverage director José María Dondé, the current selections to choose from right now include fermented pineapple tepache colada, a seasonal agua fresca (it’s currently rhubarb-strawberry), and a classic Tommy-style (meaning agave in place of orange liqueur) mezcal margarita.