According to Jason Parker, president and co-founder of Seattle-based Copperworks Distilling, an elevated slushie achieves just the right balance of sugar and base alcohol, combined with natural ingredients like lemon juice and fruit purées, to reach a Brix level of approximately 17. This balance allows the slushie to freeze properly without causing the sugar-induced headaches often associated with overly sweet, artificially flavored beverages made with crushed ice, such as the infamous 7-Eleven Slurpees. Craft slushies are also made in high-quality commercial slushie machines, which creates a smooth, rounded mouthfeel compared to the crunchier texture of a drink made with shaved ice, like tiki cocktails. Here are a few craft slushies to try:
Bauman’s Cider | Portland, Oregon
Bauman’s Cider | Portland, OregonThroughout the summer, Bauman’s on Oak will be offering two slushie flavors that will rotate regularly with flavors like Peach Mango Bourbon and Berry Citrus Coconut. According to Chris Leimena, “Cider works so well in slushies because of the diversity of flavor. You can change things up depending on what you’re going for. The lower ABV is nice too as it keeps it light and easy, just a fun way to enjoy something cold and delicious on a hot afternoon.”
Aria Classic Dry Gin | Portland, Oregon
This summer, Aria Portland Dry Gin is featuring their “Summer of Sour” cocktail flights, each built on a simple formula: two parts Aria Dry London Gin, one part fresh citrus, and one part flavored syrup from local producers like BG Reynolds or Portland Syrup. Among these refreshing sours, one standout is a slushie cocktail. Co-founder Ryan Csansky explains that the concept is designed to show how one basic recipe can create a wide range of flavors simply by swapping ingredients. “Cocktails should not be intimidating, but fun,” he says. Aria’s sours are a perfect example of that playful spirit.
Portland Cider Company | Clackamas, Oregon
From early spring through fall, Portland Cider’s Clackamas taproom serves up rotating cider slushies that change nearly every week. These frozen blends often highlight seasonal ciders, ranging from classic flavors to cocktail-inspired creations like the Blood Orange Margarita, made with their draft-only blood orange cider. For those craving a drier option, some ciders shine solo as a slushie, much like a frosé. Want an extra kick? Add a flavored vodka float on top.
Radiator Whiskey | Seattle, Washington
Radiator Whiskey’s latest creations deliver personality, craftsmanship and a touch of nostalgia. Foregoing the conventional frosé, the Ballard-based bar features two slushie machines with names as iconic as their flavors: Sir Mix-a-lot and Ice Cube. Sir Mix-a-Lot represents a modern take on the classic Gold Rush — bourbon, lemon and honey. This cocktail pairs well with the bar’s signature burnt ends. For those seeking a non-alcoholic slushie, Ice Cube keeps things fresh with Watermelon Wave, a blend of watermelon, lime and agave. A spirited splash can be added for those who would like to create a bespoke boozy version of this drink. This refreshing burst of summer pairs seamlessly with the burrata salad, or chicken and waffles.
Copperworks Distilling Co. | Seattle, Washington
At their cocktail bar and tasting room in Kenmore, Copperworks Distilling’s Kenmore bar and taproom offers two slushies on their featured cocktail menu. The Plum Gin Slushie combines Copperworks Plum Gin, lemon and Bittermens Elemakule Tiki Bitters — perfect for a refreshing sip after jogging or biking the nearby Burke-Gilman Trail. For a heartier option, try the Whiskey Slushie, made with Copperworks whiskey, lemon, ginger and aromatic bitters. Both slushies pair perfectly with fresh summer fare prepared onsite by De La Soil, the new farm-to-table restaurant operating within the Copperworks Kenmore space.
Yonder Cider | Seattle, Washington
Known for ciders infused with fruits, herbs and spices, Yonder Cider leans into bold, complementary flavors for their rotating slushie lineup. At both their Ballard and Cashmere locations, up to two slushies are typically on tap at a time. Popular combinations include Pineapple Paloma and Negroni-Inspired slushies. Or, in a collaboration with Fast Penny Spirits, consider the Daily Disco Slushie, which will be released at Yonder’s Annual Anniversary Party in Ballard this August. It’s a bold blend of cider, amaro and citrus with a lively refreshing kick.
Wilridge Vineyard Winery & Distillery | Yakima, Washington
Paul Beveridge, winemaker and distiller, crafts wines as well as fine brandy, grappa and other spirits. He uses organically and biodynamically grown grapes, apples, pears, plums, apricots and other fruits from the Wilridge Estate Vineyard and Orchard on Naches Heights near Yakima, Washington. To highlight their estate’s bounty, Beveridge offers a rotating lineup of craft cocktails and slushies at the tasting room. Rotating slushies include Grapparita — a margarita made with grappa — Frozen Rosé and Sangria slushies crafted with either white or red sangria combined with one of their brandies. Future plans call for transforming some of their keg cocktails, like pear brandy lemonade and apple cranberry, into refreshing slushies.
Make Your Own DIY Slushie
While a true craft slushie requires the use of a slushie machine, here’s a frozen delight that can be made at home.
Sun Dappled Slushie
Makes 1
INGREDIENTS
3 cups of ice
3½ ounces of Dappled Citrus Tonic Water (about half a can)
3 ounces Aria Gin
½ ounce New Deal Cascadia American Bitter Liqueur
1 ounce Portland Syrups Yuzu Syrup
1 ounce fresh lemon juice
Frozen blueberries (10-12 whole berries)
Edible flowers for garnish
DIRECTIONS
Combine all ingredients except the Dappled Citrus Tonic Water in a blender. Blend until smooth and thick. Add 3½ ounces of Dappled Citrus Tonic Water to the blender, then gently stir to combine. Pour into your preferred glass and garnish with edible flowers.
