Seattle’s Boozy Slushy Obsession Will Save Us From the Heat Wave. Here Are Our Faves

Keep cool with five of our favorite boozy slushies.

By AJ Rathbun


August 2, 2017

This week might be the hottest of the year and for those of us more acclimated to Seattle’s usually cooler climes that heat can be hard to beat.

One great remedy? The many boozy, icy, slushies that have popped up at bars around town. Cool it down with one of the below.

No Bones Beach Club: Piña Colada
One of the classic blended up beauties, the piña (it’s too hot for the full name) can lean towards dreck-y mush. But not when you escape to have it at this Ballard vegan haven. Here, it delivers a solid and lush dark rum base that shines through and fortifies while matching up with coconut, pineapple and a little sweetness. Rupert Holmes would love it. I dare you to try to drink just one. And no matter how sweltering, pair it with some of the best nachos in town.

Dino’s Tomato Pie: Bluth’s Fortune
A creation of bar manager Jabriel Donohue that nods toward fruity, summertime favorites (as well as the comedically-delicious Arrested Development), this frothy number pairs up Novo Fogo Chameleon cachaça, Speed Craft passionfruit syrup (tangier than most), Giffard’s dreamy banana liqueur, crème of coconut and Angostura bitters. And lots of ice, naturally. It’s flavorful and fun, with a notable pink-purple coloring.

Bok a Bok: Soju Slushy
The Korean spirit soju isn’t naturally a fiery-weather pick. But when tropically wielded with fruit juices and blended with ice, it’s wonderfully refreshing. The ingredients within this White Center Korean fried chicken joint’s slushy machines change regularly, but during my last visit the mix harmonized lychees and passionfruit with the soju. If you’re one who likes to combine heat with heat, pair your slushy with the four-chili hot sauce.

Nacho Borracho: Avocado Margarita
This Capitol Hill hotspot usually has a variety of frosty choices, all of which can do the job when the temperature is creeping dangerously close to three digits. But the avocado marg provides something a little different for your summertime sipping, and sometimes changing things up helps take your mind off the sweat dripping down your back. Also, Nacho Borrcaho serves food until 1:30 a.m., in case you want to eat after sundown.

Heritage Distilling: Gin & Tonic Slushie
While you might think “bar” when searching out your glacial glee, Heritage does a slushy “bevandas” (Italian for “drinks”) menu every summer. While the Pineapple Upside Down Cake sounds delightfully dangerous, the gin & tonic slushy made with local Bradley’s Kina Tonic syrup and Heritage’s Elk Rider or Batch No. 12 gins is our pick. You’ll have to head to Gig Harbor, but and getting out of the city might in itself be cooling (provided you have AC).


Photography by Peachy Juban-Notter

Pastry: An Affair to Remember

Chef Ewald Notter of Dote Coffee Bar makes it easy to fall in love with pastry and chocolate

Most romances unfold in predictable ways. An invitation for lunch, where you share sandwiches in a loud café, silently wishing your bread was crisper, but never giving up on the idea that one day it might be. An awkward laugh as your fingers touch while you both reach across the table for sugar in that…

TRU2814675 homepage-min

Mix It Up. Try old-school cocktails this holiday season

These 10 drinks may not be on the menu at your local bar, but all pack a punch as well as some colorful history

Editor’s note: A version of this story previously appeared in “Seattle” magazine. Impress your guests this holiday season with these 10 concoctions from a vintage bar guide from Glenn Shaw Creations – supposedly from the 1950s – found in an antique shop in Olympia a few years back. Keep in mind that these drinks may…

image0 square-min

Sip, Slurp, Celebrate at Frank’s Oyster House

Let’s be Frank about Champagne

The best bubbles in Washington state may very well be found at an East Coast-style restaurant in Seattle’s Ravenna neighborhood. That, at least, is the opinion of The Champagne Bureau, USA, which has named Frank’s Oyster House and Champagne Parlor as one of the top 10 bars and restaurants in the nation for the quality…

The apiary at The Lodge at St. Edward State Park.

Seattle Buildings Just Let It Bee

There’s a buzz happening throughout the region

You know the Smith Tower as Seattle’s original skyscraper. You know that the 108-year-old, 38-floor tower was once the tallest building west of the Mississippi.   You may not be aware that the 22nd floor is now home to an apiary containing a thriving colony of thousands of honeybees. It is one of several apiaries located…

Diners have several outdoor options on Ballard Avenue Northwest, including at The Ballard Cut.

Dining In, Dining Outdoors in Ballard

Ballard restaurateur Tommy Patrick helped reimagine Ballard’s outdoor dining scene at the start of the pandemic, sparking a trend that’s likely here to stay

In a past reality that seems almost like a dream, Seattle’s outdoor dining existed only in the summer months, when we were all just happy to be in actual sunshine, even if it disappeared as quickly as the tables and umbrellas. Then, during the early days of the pandemic, dining stopped. Everything stopped. From a…

Cake_BlueberryChiffon_Whole copy Cropped-min

First Paris Baguette in Washington set to open in 2023

The quick-service restaurant is coming the the Pacific Northwest

Washington state’s first Paris Baguette quick-service restaurant is set to open in early 2023, courtesy of a local businessman and restaurateur hoping to recapture some of his past. Paul Liu, who immigrated to the Seattle area with his family from South Korea when he was 10, developed a fondness for the internationally recognized neighborhood bakery-café…