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.
- 4 Limes cut into quarters
- ½ cup Avua cachaça
- 1 cup Sugar
- 6 tbsps. Condensed milk
- 4 ½ cups Water
- ½ 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.
Frozen Espresso Martini
- 2 oz. Dark rum
- 1 oz. Kahlua
- 1 oz. Fresh espresso
- 1 oz. Simple syrup
- 1 oz. Heavy cream
- 1 cup Crushed Ice
- Fresh 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.
I Do, Do Yuzu
- 2 oz. Vodka
- 2 oz. Lychee syrup
- 1 oz. Yuzu juice
- ½ oz. Lemon juice
- ½ oz. Simple syrup
- ½ 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.
- 16 oz. Orange juice
- 8 oz. Rich simple syrup
- 3 oz. Water
- 1 ½ oz. Coopers’ Craft 100 Proof Barrel Reserve Bourbon
- 1 oz. Sweet vermouth
- 1 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.
- 1 ½ oz. Reyka vodka
- 1 oz. Borghetti Espresso liqueur
- 1 oz. Grady’s cold brew
- ½ oz. Roots cinnamon liqueur
- 3 oz. Aroy-D coconut milk
- ½ oz. Coco Lopez
- Dash of cinnamon
- Coco 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.
- 1 part D’USSÉ VSOP Cognac
- 3 parts Maison Marcel rosé
- ½ part Simple syrup
- 2 Fresh strawberries
- 2 cubes Fresh watermelon
- 1 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.