A frose by any other name

I’ve been pretty lucky this year in that I’ve had a chance to write more than a few stories on fun and interesting subjects. This piece for the July/August 2016 issue of Market Watch magazine was no exception. After a long, dark New England winter, getting an assignment to write about highly crafted frozen cocktails was like a boozy, slushy dream come true. This piece taught me that the key to a successful frozen drink is fresh out of the blender (hence the giant blending machines at these establishments), just in case you were thinking of trying any of these at home.

Read a PDF version of the article here: mw0716_bartalk-frose



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