Brain Freeze

Tacolicious reinvents the slushie

There was a time when the frozen, booze-spiked blended drink was exclusively the purview of joints on the Vegas Strip and bars at Cabo resorts.

No longer. Tacolicious has acquired a slushie machine, and the bartenders are ready to usher this spring-break special into a new era. But don't expect blue razz–the frozen creations at Tacolicious are much more inspired.

The frozen margarita ($9) is made from Pueblo Viejo tequila, fresh lime juice, agave syrup and a dash of triple sec. Served in a salt-rimmed glass, the texture like soft sorbet, it's neither too sweet nor too strong. You can also try a flight ($9), which comprises three 4-ounce pours: the classic, a spicy version amped up with a habanero-mango purée, and a third spiked with tamarind.

The Piña Colada, which elsewhere has a flavor reminiscent of suntan lotion, is transformed here. It's an icy mixture of fresh coconut water, coconut milk, pineapple juice and Barbancourt rum ($9), the glass rimmed with a mixture of coconut, sugar and salt.

The bar has also been experimenting with a frozen Cuba Libre (Mexican Coke, lime juice and Barbancourt rum), with plans to expand into Daiquiri country once summer fruit returns.

Haters are gonna hate, but that's okay–more frozen drinks for the rest of us.

2031 Chestnut St. (at Fillmore St.); 415-346-1966 or tacolicioussf.com