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. Lime
- 1 ½ oz. Pineapple
- 2 oz. Coconut cream
- ½ oz. Wray & Nephew Jamaican overproof rum
- 1½ 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 Water
- ½ cup Sugar
- 1 tbsp. Grapefruit zest
- 1 tbsp. Chopped fresh rosemary
- Juice of 4 Pink grapefruits
- 1 bottle Kim Crawford rosé
- Rosemary 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 tequila
- ½ oz. Ojo de Tigre mezcal
- ¾ oz. Lime juice
- ¾ oz. Agave nectar
- 1 oz. Mango puree
- 5 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 gin
- 1 ½ oz. Raw honey syrup 2 parts raw honey to 1 part hot water
- 1 ½ oz. Fresh lemon juice
- 1 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 Cognac
- 1 part Crème de pêche or peach schnapps
- 1 part Peach purée
- 1 part Fresh lemon juice
- ½ part Simple syrup
- 1 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 rum
- 1 oz. Coconut cream
- 1 ½ oz. Pineapple juice
- Dash of nutmeg
- Dash of bitters
- 3 drops Ube purple yam extract
- 2 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 gin
- 1 part Lemon juice
- 1 part Agave syrup
- 1 whole Passion fruit per serving
- 2 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.
