NYC cocktail bars turn out showy slushies

07/11/2013 | New York Times (tiered subscription model), The

Some high-end restaurants in New York City are adding a seemingly low-end contraption to their bars -- a slushy machine -- which mixologists are using to create frozen cocktails that go above and beyond the typical margarita or daiquiri. Saul Ranella, cocktail director at Battery Harris, makes a frozen version of a Dark and Stormy using a toasted ginger reduction.

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