The Dorian, est. 2015, provides a large, Victoriana-inspired atmosphere for dining and drinking in the Marina. And with the heat taking hold, they’ve started to serve “Frosé,” a blended combination of watermelon, rosé, vodka, lemon, and mint. To adapt a popular saying, it’s “frosé all day.”

Palm House has been relaxing with a taste of the tropics since before sister restaurant The Dorian, and it started the party with its house slushies. Those come in rotating flavors like prickly pear and, for an added kick, with a dash of rum on top.

For timeless kitsch in San Francisco, is there really any comparison to the Tonga Room? Cool off in the historic tiki bar at the Fairmont Hotel with revamped classic drinks like the Fog Cutter and more contemporary cocktails like the Adult Swim, advertised as “more refreshing than a dip in our pool.” Please opt for the drink, rather than the dip: There is no lifeguard on duty.

The team behind Rickhouse built this town’s new-er tiki temple. and it’s further evidence that the form isn’t going anywhere. Frozen drinks like their Mai Tai float, Bird of Paradise, or off-menu Pina Colada put the bar’s blenders to use, and there are bowls aplenty for sharing.

Barman Kevin Diedrich’s cocktail oasis serves plenty of spirit-forward drinks, but there’s a touch of tiki in some of the options served over crushed ice. The Swizzle my Nizzle (Olmeca Altos Blanco Tequila, passion fruit, vanilla, lime, habanero, bitters) is sure to transport drinkers somewhere with a light, tropical breeze.

A Hayes Valley hideaway of national acclaim, Smuggler’s Cove has a treasure trove of rums and a massive menu that doubles as a history of Polynesian pop and historic tiki bars. For a smooth, fully blended frozen refreshment, the Smuggler's Rum Barrel is a popular option. Pay extra to keep the barrel-shaped mug as a souvenir.

This neighborhood bar with dual personalities, one with a sports focus and the other with an emphasis on cocktails, teamed up with custard maker Frozen Kuhsterd for a line of boozy frozen desserts. Called FK Reserve, the fanciful options include matcha strawberry boozy milkshakes made with Kikori whisky.

This friendly neighborhood dive separates itself from the rest with its solid food like burgers and San Diego style California burritos, plus frozen drink machines sloshing around margaritas and piña coladas. Get one, or both with a swirl.

The Morris, from sommelier and mad genius Paul Einbund, is a tribute to wine and dishes like smoked duck. It’s also the home of the Chartreuse slushy, an herbaceous, refreshing adaptation of a fun-time frozen drink but made with a particularly esoteric and delicious liqueur produced by monks.

A New Orleans-inspired restaurant wouldn’t hold water without the Big Easy’s classic drinks. Fortunately, Alba Ray’s has them just right. Get some refreshing — and powerful — Hurricanes and frozen daiquiris at the front bar or at the table with your meal. Sadly for weeknight revelers, they’re only open for brunch these days, but that means the hurricanes are bottomless.

Refreshing blended ice concoctions at this popular Valencia Street watering hole include the “Strange Love,” with Ketel One, raspberry, riesling, Cappelletti, Montenegro, and lime. On warm days, the Beehive opens the windows onto the street, but if that doesn’t cool things down enough, consider the Strange Love a new form of air conditioning they’ve invented.

The slushie machines at this funky, Korean-style Mission eatery are doing some very important work: Mixing drinks like a Blackberry mojito, a yuzu margarita, and POG (pineapple orange guava, of course).