Boozy frozen drinks have moved beyond the margarita and pina colada to cool off today’s novelty-seeking customers. Operators are using slushy and snow cone machines to churn and freeze everything from frosty mint juleps and sangria to icy Moscow mules and spiked espressos. Summer’s darling, the frose—frozen rose wine mixed with vodka—is now a menu mainstay in many operations. And some bars are freezing spirits in ice pop molds and serving them dunked in a glass of sparkling wine.