SevenFifty Daily | The Future of Frozen Drinks

Frozen cocktails have come a long way from the mass-produced, neon-hued daiquiris of yesteryear—and they keep getting better

 

 Photo courtesy of Kizilkaya.

Photo courtesy of Kizilkaya.

At BevCon 2017 in Charleston, South Carolina, Abigail Gullo, beverage director at Compère Lapin in New Orleans, TJ Lynch, owner of Mother’s Ruin and Loverboy in New York City, and Jerry Nevins, owner of Snow & Co., in Kansas City discussed the past, present, and future of frozen cocktails in a panel moderated by author and Wine Enthusiast spirits editor Kara Newman.