Frozen margaritas and frozen daiquiris are hardly the only icy palate pleasers in the bartender’s catalog of drinks. The freezes on these pages range far and wide, calling on spirits and mixes and garnishes from across the spectrum. Cases in point: the tequila cream liqueur in Tequila Frost; the grated ginger in Oona’s Ginger and Lemon; and the licorice stick garnish in Roman Desire.
Before you get started, read about pre-crushing ice for the blender in—drum roll, please—About Ice. It’s also a good idea to turn and read up on the use of sorbet, advice that applies to ice cream as well.