Summer is the time for cold drinks, froze if possible. Yet getting frozen drinks right at home can be surprisingly difficult. I played around with a few options, then wrote about it for the Seattle Weekly. I didn't get a chance to mention this, but it's important to keep a few other things in mind: sweetness and acidity. With frozen treats, it can be harder to balance out the sweetness level, since our perceptions of it will change as the drink warms up. I tend to go a bit lighter on sugar than most, for that reason and because super-sweet stuff just isn't that refreshing. Acidity too can be very pronounced when a drink is really cold, which is one reason to think a bit about the type of sparkling wine you might use (maybe not a bone-dry Cava).