Like being on the beach in Westport.
That’s how one employee describes the new Frost frozen bar, which softly opened in the former Julep cocktail lounge spot at (4141 Pennsylvania Ave.) this week.
Frost specializes in frozen cocktails.
Under “Frozen Assets & Slush Funds” it has a dozen different flavors – from the Citrus Freeze (a combination of lemon, lime and gin) to the Bushwacker (a sweet combo of cacao, rum and coffee). Prices range from $9 to $14 depending on ingredients. Customers can add additional flavors for $2 (strawberry, black cherry, passion fruit, coconut or pineapple), or a floater for $3 (rum, vodka, tequila, whiskey or gin). The owners say they use fresh fruits and “the highest quality ingredients.”
The Frosté is general manager Ali Crownover’s personal favorite – a rosé wine slushie with a splash of vodka.
Frosty Flights are $17 – four 5-ounce frozen cocktails.
It also has classic cocktails such as Tequila Sunrise, Dirty Shirley and margaritas, along with beer, wine, seltzers and mocktails.
Frost also plans to do collaborations with local distilleries and wineries.
Snacks: Miller’s Gourmet Popcorn (buttery movie theater, Everything Bagel or caramel green apple); chips and salsa; mixed nuts; and frosted cannoli crunch (cannoli chips with cream cheese and chocolate chips).
Customers can bring in food, and Frost hopes to partner with a local barbecue food truck to be stationed close-by.
Frost can hold up to 140 people and seat 110. It also has an event space.
Garage doors along the front open to a long, narrow patio, slightly elevated from sidewalk level.
It has more than 15 vintage board games and plans to keep adding to the mix.
Happy hour is from 3 to 6 p.m. Mondays through Fridays with $1 off beer or any frozen drink.
Operating hours are currently 11 a.m. to midnight daily. The hours may be tweaked later.
The owners—Jim Baxter, Chris Rainbolt and Tommy Mueller—bring a range of experiences in the real estate and hospitality industries to their new operation. The group also hopes to open a holiday pop-up bar in the former Becoming space next door by December. It will change themes by season.
“It will be like planning a whole ‘nother bar opening every time you open one,” Crownover says.
