From vegan milkshakes to beer slushies the evolving taste of cold summer drinks

The malted milkshake likely saw its origins in the United States in the early decades of the 20thcentury, when a scoop of ice cream was first plopped into a malted milk drinkand blended until smooth and icy.

Today, the variety of milkshakes and slushie iced drinks, using both spirits and beer, is wide. From frozenmargaritas and machine-churned Bellinis at national chain restaurants to the classic shakes found at take-away ice cream shops and the amped up versions at restaurants and bars.

The milkshake is a staple at Sweet Scoops in Elmira, where co-owner John Tsintaris says 32 flavours can be mixed into hundreds of combinations.

"My personal favourite is banana cream pie mixed with chocolate-peanut butter," he says.

Shakes, adds Tsintaris, are on demand at his shop and currently make up about 12 per cent of his sales. He notes that they recently started offering vegan milkshakes as well.

Venues like Holy Shakes and Lady Glaze Doughnuts in Belmont Village take the flavours and combinations to entirely different levels. Lady Glazeputs a doughnut "lid" on their milkshakes for extraextravagance.

The shake menu at Mel's Diner in Kitchener employs the old-school word "Emporium" to set the tone for their classic ice cream-based beverages. The diner will sell about 300 hand-dipped shakes on a busy summer Saturday.

Take-out bakery Sweet Lou's Cookies sells shakes too, a version of which comes in a deposit-required glass milk bottle filled with local Eby Manor Golden Guernsey milk, a few scoops of ice cream, cookie crumbles and a Torani sauce.

Owner Lou Gazzola says milkshakes at his late-night venue represent about 20 per cent of his walk-in orders.

Many other venues such as burger chains like The Works Craft Burgers and Beer sell milkshakes, but some QSR outlets like Meltwich in Waterloo and Kitchener will add a shot of liquor to their five "Spiked Milkshakes." For example, a strawberry shake with spiced rum, chocolate-peppermint with vodka or a shake with Canadian rye.

How about a slushie-smoothie hybrid?

Boozy shakes and slushies are a popular summer drink at local businesses.

In Cambridge, Stephanie Soulis owns and operates Little Mushroom and says their Boozy Mocha Milkshake has become a seasonal hit.

"It's Forty Creek cream, coffee liqueur blended with local Rock Our World chocolate ice creammade with oat milk and topped with whipped cream. We can also make it vegan," Soulis says.

This summer, Ramshackle Industries, which owns Old Man & Son and Pollo Morta among other venues in Stratford, is opening a pop-up shake shack.

"It's coming soon, and it's called SugarHorse with ordering through Pollo Morta online. There are 15 flavours from Key Largo Montegowith key lime and rum to It's My Party,a birthday-cake shake with vanilla vodka," according to owner Jess Votary.

There are also slushie-smoothie hybrids for summer sipping. Abbey Rush at Proof Kitchen and Lounge in Waterloo has created Smokeshowrum is infused with smokey ancho chilies, tequila, orange blossom syrup, coconut cream and blended with ice.

"It's that refreshing summer drink that's different from a frozen Margarita. It has a bit more zing and with the smokey notes and the tropical quality, it has a different flavour profile. Customers say, 'That sounds funky. I think I'll try that,'" says Rush, who adds that the beverage is not as fine a blend as a slushie, andit's nicely balanced with a salt rim.

The cocktail menu at S & V Uptown in Waterloo connects with local businesses. The T-Swizzle, a drink created by bartender Aaron Hatchell, is an homage to the Cambridge retail store The Witty & Co., for instance.

"The cocktails at S & V Uptown are inspired by local businesses that have been affected by COVID-19 and are rooted in sustainability," Hatchell says.

He starts with yellow Chartreuse (an ancient French liqueur that is usually green) and adds rum, banana liqueur, pineapple and a "float" of Angostura bitters. The concoction is blended in a classic Fanta pop bottle and garnished with dehydrated pineapple. You can check out the full recipe below.

Guelph's Gin Mill prepares "Boozy Slushies" and "Boozy Freezies." While in Waterloo The Jane Bond has a regular Tuesday night slushie cocktail, according to bartender Melissa Baumonk, that draws on the seasons as well as the 25-year-old bar's history.

"We're trying to use local Ontario produce as much we can. Last week, I made a drink with Ontario peaches and blackberries. It's kind of a throwback cocktail we used to have on the menu, but I just froze it," Baumonk says, who adds that their recent feature is a Gimlet slushie with gin, basil, cucumbers, lime and lemonade.

Slushie beers would likely win a gold medal if entered into a quirky beverage competition, and they've made their way to Waterloo Region.

"There are a genre of sour beers new to Ontario called slushies or smoothies," according to Marc Lecompte of Waterloo's Sidewalk Beer Shop. "They need to be agitated, and they contain unfermented fruit to make them thick."

Lecompte describes the new drink as "controversial" because they are not shelf stable at room temperature.

"If they are left unrefrigerated, that unfermented fruit pure could begin to ferment and could cause the can to explode," he says.

According to Jane Bond bartender Zach Hovinga, that has not been a problem with Epoch peach, strawberry and Meyer lemon sour-ale slushie from Third Moon Brewing of Milton.

Hovinga says simply remove the icy can, which should be stored upside down, from the fridge and gently roll it on the counter to "agitate" it before pouring it.

"They're very tasty and very good for the season," he says. "And they are wildly popular."

Frozen T-Swizzle byAaron Hatchell ofS & V Uptown

Ingredients
1 oz. yellow Chartreuse
oz. cinnamon infused Wray & Nephew overproof rum
oz. Briottet banana liqueur
oz. pineapple juice and oz. lime juice blend
Angostura bitters
1 cup ice
Pineapple for garnish

Method
In a blender, add the Chartreuse, rum, banana liqueur, pineapple-lime juice and 1 cup of ice. Blend for 15 seconds. Funnel mixture into an antique bottle, add a few dashes of Angostura bitters on the top and garnish with dehydrated pineapple.