Winter may be just around the corner, but that's not stopping a group of renegade mixologists from going glacial. New Yorkers are sipping icy dessert shots, such as the "sake slush" (lychee and sake) and "minted melon ball" (mint, honeydew, and Midori), at Django (480 Lexington Ave.; 212/871-6600), a Mediterranean restaurant in Manhattan. • Down in São Paulo, Naaif (1989 Alameda Lorena; 55-11/3068-8480) adds a cool spin to the caipirinha with a dollop of strawberry or açai (an Amazonian berry) sorbet. • Le Bar du Plaza Athénée (25 Ave. Montaigne; 866/732-1106) in Paris has created an adult version of a childhood treat with its pop-tails: drinks are frozen on a stick and presented in a glass bowl filled with colorful crushed ice. • And leave it to Las Vegas to up the ante when it comes to frosty libations. The strawberry, lemon-lime, and mango-jalapeño sorbet tequila shooters at the MGM Grand's Diego (3799 Las Vegas Blvd. S.; 877/793-7111) have patrons giving Slurpees the cold shoulder.
—Aaron Barker