Cool Ideas For Frozen Cocktails
Summer is winding down, but there’s still plenty to warm weather to be enjoyed and frosty drinks to be sipped. We’ve amassed quite a few unique frozen cocktail recipes this year, here are seven we like.
Piña Verde
Ingredients
½ oz. Lime1 ½ oz. Pineapple2 oz. Coconut cream½ oz. Wray & Nephew Jamaican overproof rum1½ oz. Green Chartreuse
Instructions
Flash blend (pulse-mix the ingredients together in a blender) until all the ingredients are blended smoothly.
Pour into a Collins glass.
Garnish with a mint sprig and nutmeg.
Notes
Dustin Rodriguez, master bartender at The Bamboo Club in Long Beach, CA, created this recipe.
Grapefruit Frosé
Ingredients
½ cup Water½ cup Sugar1 tbsp. Grapefruit zest1 tbsp. Chopped fresh rosemaryJuice of 4 Pink grapefruits1 bottle Kim Crawford roséRosemary sprigs and grapefruit wedges to garnish
Instructions
In a small saucepan bring sugar and water to a boil, simmer 10 minutes.
Add grapefruit zest and rosemary, cover and let infuse 1 hour.
Mix in grapefruit juice and rosé, strain through a fine sieve.
Freeze, mixing every few hours until solid.
Serve garnished with rosemary and grapefruit wedges.
Notes
he mixologists at Kim Crawford created this recipe.
Something Spicy With Tequila
Ingredients
1 oz. Milagro Blanco tequila½ oz. Ojo de Tigre mezcal¾ oz. Lime juice¾ oz. Agave nectar1 oz. Mango puree5 dashes Chili tincture
Instructions
Combine all ingredients in blender.
Pour straight from slushee machine.
Garnish with lime wheel and sprinkling of Tajin spice and a small straw.
Notes
The mixologists at Sweet Liberty in Miami created this recipe.
The Bee’s Freeze
Ingredients
2 oz. Barr Hill gin1 ½ oz. Raw honey syrup 2 parts raw honey to 1 part hot water1 ½ oz. Fresh lemon juice1 cup Ice
Instructions
Combine ingredients in a blender and blend.
Serve in a honey bear glass.
Garnish with a dried lemon wheel.
Notes
The mixologists at Gin Lane in Montpelier, VT, created this recipe.
Frozen Pêche Sidecar
Ingredients
2 parts D’Ussé VSOP Cognac1 part Crème de pêche or peach schnapps1 part Peach purée1 part Fresh lemon juice½ part Simple syrup1 cup Ice
Instructions
Add all ingredients into a blender.
Blend until smooth and frothy.
Pour into a sugar-rimmed coupe glass.
Notes
The mixologists at D’Ussé created this recipe.
Ube Colada
Ingredients
2 oz. Don Papa rum1 oz. Coconut cream1 ½ oz. Pineapple juiceDash of nutmegDash of bitters3 drops Ube purple yam extract2 cups of ice
Instructions
Add all ingredients into a blender.
Blend into smoothie consistency.
Pour into Hurricane glass.
Garnish with an edible flower.
Notes
The mixologists at Don Papa created this recipe.
Summer Lemonade Ginita
Ingredients
3 parts Beefeater London Dry gin1 part Lemon juice1 part Agave syrup1 whole Passion fruit per serving2 ½ parts Lemonade for topping up
Instructions
Blend gin, lemon juice and agave with ice.
Pour into glass and top with lemonade.
Garnish with fresh lemon and passion fruit.
Notes
The mixologists at Beefeater created this recipe.
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