The dog days of August are upon us, and it’s the perfect time to offer frozen cocktails. How do you ensure that your frosty beverages are the best?
Start with the right equipment, says Jason Hedges, author of The Seasonal Cocktail, beverage director at Laurent Tourondel Hospitality in New York, and cofounder of Bar-IQ.Com, created this recipe. “A good blender is essential for making a perfectly blended frozen cocktail.”
He also recommends using crushed ice instead of ice cubes for a smoother consistency, “and be sure you don’t overcrowd the blender.” Instead, Hedges says, work in batches if necessary to ensure all ingredients blend evenly.
Meanwhile, the key to a good boozy slushie is understanding the sugar levels, says Christian Orlando, beverage director of the five-unit Black Tap Craft Burgers and Beer. “You may have to add more sugar to the mix to create a perfect consistency, yet you don’t want it to overpower the drink with sweetness.”
Orlando recommends using brighter flavors, fresh citrus juice and a good brand of alcohol to give the cocktail a cleaner and more elevated flavor. “This will result in the best product possible!”
Need some recipes to get a few frozen concoctions flowing? Here are seven we like for this year.
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Brazilian Lemonade
Course Drinks
Keyword cachaca, condensed milk, lime, sugar
4 Limes cut into quarters½ cup Avua cachaça1 cup Sugar6 tbsps. Condensed milk4 ½ cups Water½ cup Ice
Blend all ingredients together until smooth.
Strain, and serve over ice.
Garnish with a few drops of Angostura bitters, mint and dehydrated lime.
Makes four servings. Peruvian-born mixologist and bar consultant Carlos Ruiz created this recipe.
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Frozen Espresso Martini
Course Drinks
Keyword dark rum, espresso, heavy cream, Kahlua, Simple syrup
2 oz. Dark rum1 oz. Kahlua1 oz. Fresh espresso1 oz. Simple syrup1 oz. Heavy cream1 cup Crushed IceFresh whipped cream and cocoa nibs for garnish
Brew a fresh espresso shot and let it cool.
In a blender, add the rum, Kahlua, cooled espresso, simple syrup, heavy cream and crushed ice.
Blend the ingredients until smooth and creamy.
Taste the mixture and adjust the sweetness or coffee flavor if needed.
Pour the mixture into chilled cocktail glasses.
Top with fresh whipped cream and cocoa nibs for garnish.
Jason Hedges, author of The Seasonal Cocktail, beverage director at Laurent Tourondel Hospitality in New York and cofounder of Bar-IQ.Com, created this recipe.
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I Do, Do Yuzu
Course Drinks
Keyword lemon, Lychee, Simple syrup, vodka, yuzu
2 oz. Vodka2 oz. Lychee syrup1 oz. Yuzu juice½ oz. Lemon juice½ oz. Simple syrup½ cup of Ice
Add all ingredients to blender.
Blend until smooth and pour into chilled glass.
Garnish with lychee on a skewer and a mint sprig.
Christian Orlando, beverage director of the five-unit Black Tap Craft Burgers and Beer, created this recipe
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Frozen Strawberry Mint Julep
Course Drinks
Keyword Irish whiskey, mint, Strawberry syrup
2 ½ oz. Triple Dog Irish Whiskey1 ¼ oz. Monin strawberry syrup1 cup of ice
Blend the above ingredients.
Pour into rocks glass.
Garnish with fresh mint bouquet and strawberry.
The mixologists at Triple Dog created this recipe.
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Fro-Levardier
Course Drinks
Keyword bourbon, Campari, orange juice, Simple syrup, sweet vermouth
16 oz. Orange juice8 oz. Rich simple syrup3 oz. Water1 ½ oz. Coopers’ Craft 100 Proof Barrel Reserve Bourbon1 oz. Sweet vermouth1 oz. Campari
Combine all ingredients in a bowl.
Pour into a sealed container and refrigerate for 24 hours.
Pour mixture into an ice cream maker for about 45 minutes.
Scoop finished sorbet back into a sealed container.
Store in the freezer for two hours.
Scoop into a coupe glass.
Garnish with an orange twist.
Brown-Forman mixologist Fitz Bailey created this recipe.
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Frozeddo
Course Drinks
Keyword cinnamon, cinnamon liqueur, Coco Lopez coconut cream, coconut milk, cold brew coffee, espresso liqueur, vodka
1 ½ oz. Reyka vodka1 oz. Borghetti Espresso liqueur1 oz. Grady’s cold brew½ oz. Roots cinnamon liqueur3 oz. Aroy-D coconut milk½ oz. Coco LopezDash of cinnamonCoco Lopez whipped cream for garnish whip 32 oz. of heavy whipping cream with one 15-oz. can of Coco Lopez
Combine all ingredients in a blender with ice.
Blend well until fully incorporated.
Garnish with Coco Lopez whipped cream and cinnamon powder.
Tristan Brunel, beverage director at Prince Street Hospitality in New York, created this recipe for Lola Taverna.
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French Frosé
Course Drinks
Keyword Cognac, rosé, Simple syrup, strawberries, watermelon
1 part D’USSÉ VSOP Cognac3 parts Maison Marcel rosé½ part Simple syrup2 Fresh strawberries2 cubes Fresh watermelon1 cup Ice
Add all ingredients into a blender.
Blend until frothy.
If needed, add water for a smoother texture.
Pour into a stemless wine glass.
The mixologists at D’USSÉ created this recipe.
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