In the summertime, the city’s rife with boozy slushies coming from a machine. Last year, frosé —frozen rosé wine—was the rage. Logan Square’s Parson’s Chicken and Fish has been at the epicenter of the slushie craze. Sipping frozen negronis, and coconut slushies can create long wait times, especially on a holiday weekend. Instead, head up to Andersonville dive bar institution Simon’s Tavern. This summer they offered a glogg slushie—mulled wine, a winter Swedish specialty, but in frozen form. The glogg slushie had no wait time, as well as no pretension. Pair it with their awesome alt-rock jukebox and you have a winner.
