I now have on demand margaritas in my freezer - this is both wonderful and dangerous. The recipes i tried were easy and tasty, and the chapters based on flavor profiles were handy.

Nice book of lots and lots of cocktail recipes, nicely organized by type of recipe. Looks like it might make a nice gift book.

this book is awesome for a cocktail party with friends or even to make a batch of for an after dinner treat or even with dinner or for special occasions.Also the names like Fetch, Cloud 9 and Catcher and the Rye are so fun and sassy it is sure to please anyone. Not only that but with a couple tweaks they easily can be mocktails! Lastly the division of different sections makes the book have something for everyone.

Looking forward to the summer to try these recipes out. Full review to come nearer publication.

Sloshies by Jerry Nevins is an excellent guide to making frozen cocktails for the beginner or for those that want more yummy recipes. The book starts by giving the recipes of the syrups and infusions, how to keep the ice cold, and the glasses used. All with lots of photos. Then it shows lots of recipes complete with pictures, what to garnish it with, and even what glass to use. It gives the reader even hints to make it easier or what to watch for. This book makes it very helpful and a great recipe and guide book in one. The hints and how-tos in the beginning is great. The recipes look so yummy! I like the fact they tell you everything you need to know for that drink, even the glass to use! In the back of the book, you can pick what recipe by the liquor you want to use. Great book, thanks NetGalley for allowing me to read this book, I did learn a lot.

SLOSHIES; 102 Boozy Cocktails Straight From the Freezer by Jerry Nevins

I was given my copy via Net Galley, Jerry Nevins and the Publisher for a fair and honest review.

This book is an excellent resource to own if you like Frozen cocktails. I am not a good fit for this book because I do not drink alcoholic drinks. I requested it because my husband does enjoy getting ideas for new drinks and for entertaining guests who we invite for dinner and this is the wrong time of year to want a frozen drink with it being freezing cold with snow. I will keep some of these recipes in mind to make for guests and my husband maybe starting in June when summer starts. I have an eighteen year old son who was unlucky to develop Type I Diabetes when he was six years old. My youngest son is going to be sixteen in June. I don't want to set an example of drinking alcohol for them to model or fall into the example of drinking alcohol, because they are both at the ages where I worry about underage drinking. I feel as though I want to teach them by example that it is okay not to drink alcohol and be normal and well adjusted.

This book has some unique recipes and would be fun reading experience for most people. I may have some sweet tasting sloshies leaving out the alcohol. I am sure there are recipes that will appeal to everybody. Enjoy!

A great idea book for different frozen drinks. However many of the ingredients are not easily obtainable.

Since the last purely fun cookbook that I read was Day Drinking by Kat Odell three months ago, I figured I was due to read something absolutely frivolous and carefree. Sloshies was my book of choice, and I was ever so glad that I picked it up. This book was so much fun that I gulped down all 165 pages in under 24 hours.

The first thirty or so pages of the book provide some background on Snow & Co, the author’s frozen cocktail bars, and detail how to be successful in crafting a frozen cocktail. The author’s hope is that his book provokes the cocktail world to make frozen cocktails as amazing as anything else inside their bars, made with focus and care similar to that seen in the contemporary craft cocktail scene. Frozen cocktails are different than standard cocktails because you need to balance spirits and other ingredients in a way that will allow the mixture to freeze correctly using common equipment. And the equipment Is fairly simple: the suggestion is to start with the freezer bag method – just a ziplock freezer bag and a freezer – and some additional equipment such as jiggers, juicers, strainers, an immersion blender, and jars for infusions. I loved that they had pictures of the glassware alongside the short paragraphs describing the basic purposes of the glassware. In this section, the author also included an awesome chart of three types of basic syrups and six types of infused syrups (based on 16 ounces of simple syrup). He also included three pages of recipes for infused liquors. There were some really clever ideas on “Frozen Flair” such as stenciling the top of the drink with colored sugar and garnishing with infused fruit skewers or flower blossoms.

The over one hundred pages of recipes are organized by flavor profile: tart, sweet, spiced, and floral. The majority of the recipe titles are really clever, with lots of pop culture references like “LaunchPad McQuack,” “Vesper’s Variation,” “Winter is Coming,” and “Gandalf’s Staff.” Along the left hand side of each recipe is a snarky or clever headnote, the alcohol by volume percentage, the recommended serving glass, and the recommended garnish. The ingredients are listed in order of cost – least expensive first, most expensive last, with whole milk listed dead last. The thought process behind that was that if you made a mistake early on, it wouldn’t be as costly as if they were listed in a different order. Alcoholic ingredients are in bold and underlined. The ingredient list names specific brands of liquor but, according to an earlier call out box, that is more to indicate what is used at the Snow & Co. bar than to tie the hands of the home bartender. The home bartender is free to make brand substitutions as appropriate. That is good to know, since several of the recipes use local Kansas City ingredients like Boulevard Beer. The measurements can get a little odd; measurements often include fractional ¼ or ¾ ounces. For the most part, the recipe steps are pretty standard and simple: combine, freeze, serve. Recipes with whole milk have an extra “blend” step to prevent curdling. But kudos to the author for writing each recipe so it could stand alone, without reference back to the front matter or to other recipes. The last recipe – or three – of each section is alcohol free so that designated drivers and other abstainers from alcohol can get some benefit from the book as well.

Appendix #1 lists five different tried and true combinations of cocktail flavors plus two more free-form variations of flavor combinations. Appendix #2 discusses the beauty of serving flights of frozen cocktails, as well as some of the specifics on how to pour them and keep them from getting soupy. There are also eight suggestions for flight patterns, which are all very interesting. Appendix #3 is simply an alphabetical list of the frozen cocktails in the book, while Appendix #4 is a list of the frozen cocktails organized by liquor. Closely examining Appendix #4 provides an excellent overview of the wide variety of liquors used in the frozen cocktails: alphabetically the liquors range from absinthe to X-Rated Liqueur, and include five types of wine, at least two types of whiskey, two types of rum, two types of vermouth, and four types of vodka.

There is a two-page spread of full-color food photography at the beginning of each recipe chapter, usually showing four to six drinks. This gives a good idea as to what some of the finished products should look like. Most of the recipes have comical little illustrations on them, which make the book really fun.

I was very impressed by the range of creativity of the recipes in this book. I was really concerned that several recipes would be just slight variations on each other, but that was rarely the case. And when it was, the author was very up front about it. The ingredients used were pretty amazing: everything from Italian prosecco and limoncello to American craft ales and shrubs. Of course, I found my favorite craft cocktails in frozen form: the Bellini (A Kick to the Peaches), the Manhattan (The Rockefeller), and the Negroni (Frozoni). After reading an entire book on Bloody Marys, I was a little shocked to see that their frozen version included milk, but I suppose I’ll just have to try it before passing judgment on it. A few of the ingredients may be hard to find - like hibiscus liqueur, jasmine liqueur, falernum liqueur, and some of the specific shrubs - but there are more than enough recipes with strictly common ingredients, especially when you consider that they encourage substitutions, that pretty much anyone can find something that would appeal to them in this book.

Although I have marked several recipes as “must try,” I have yet to test any of the recipes from this book. When I do, I will update my review.