Food & Beverage

2014 Recipe File: Innovative Frozen Cocktails

By Mary-Kate Dunphy Aug 11, 2014 1:00am

Spirits Food & Beverage

When it comes to cocktails, your customers are used to shaken, stirred and straight up. This month, amplify menu offerings with innovative frozen drinks that turn a hot profit.

Nightclub & Bar has put together a list of frozen cocktails that will fully immerse your customers in the summertime experience and help them forget the end is creeping closer.

The J-Stroke on Ice Created by Chelsey Dunkel, Head Mixologist at Bounce Sporting Club, NYC 1 oz. Burnt Ginger Damerara Syrup 2 oz. of BSC’s Banana Infused Jameson 3 Strawberries Dash Coconut Water Simmer strawberries with a touch of coconut water, press and double strain 3 ounces into a mixing glass. Chill the mixture. Pour onto shaved ice. Garnish with a fresh sliced strawberry.

Tattoos Envy Cocktail created by mixologist, Moses Laboy 2 oz. SKYY Infusions Coconut 1 tablespoon Greek yogurt 2 chunks fresh pineapple 1 teaspoon passion fruit 1 oz. simple syrup Dehydrated pineapple garnish Put pineapple, Greek yogurt, passion fruit and simple syrup in a blender and blend at high for 30 seconds. Put in shaker and add SKYY Infusions Coconut. Shake vigorously and double strain into a cocktail glass. Lay dehydrated pineapple garnish atop the cocktail.

Cantaloupe Tea Daiquiri Created by tea sommelier James Labe 1 1/2 oz. Numi Emperor’s Pu-erh Tea 1 1/2 oz. Van Gogh BLUE Vodka 3 oz. Frozen Cubed Cantaloupe 1 oz. Coconut Milk Splash of Lemon Juice Steep tea at 4X normal strength for 2 minutes, then remove tea bag and chill liquid for later use. Combine and blend ingredients in blender, adding a splash of lemon for each serving. Serve on the rocks, garnish with Lemon Wedge.

Citrus Smoothie Created by Bohemia 2 oz. Blood Orange Puree 1 oz. Cherry Liquor 1 oz. Bohemia 1 1/2 oz. Silver Tequila Blend all the ingredients together. Pour in wine glass and top with Bohemia. Garnish with Hawaiian black salt and cherry.

Smirnoff Frozen Fruity Cocktail Created by Smirnoff Vodka 1 1/2 oz. Smirnoff Cherry Flavored Vodka 1/2 oz. Sour Mix 1 oz. Orange Juice 1 oz. Grapefruit Juice 1 dash bitters Combine all ingredients in a blender with ½ cup ice; blend until smooth. Pour into a chilled glass then garnish with a cherry, lime wheel and orange slice.

Spicy Frozen Raspberry Margarita Created by Blue Nectar Silver 4 oz. frozen raspberry purée (see recipe below) 2 oz. Blue Nectar Silver tequila Lime wheel, for garnish For the purée: 1 package frozen raspberries (8 oz.) Fresh jalapeño slices, to taste (start with four, adding more as desired) 6 oz. fresh lime juice 4 oz. triple sec Purée berries and jalapeño slices in a blender; once at desired level of spice stir in fresh lime juice and triple sec. Make the purée; then shake over a portion over ice, together with Blue Nectar Silver. Pour into glass, and garnish with lime wheel.

Kahlúa Bushwacker Created by Kahlua 1 oz. Kahlúa 2 oz. cream of coconut 1/2 oz. Malibu 1/2 oz. Hiram Walker Dark Crème de Cacao 2 oz. milk Combine all ingredients with ice in a blender. Blend well and serve in a specialty glass.

TY KU–sicle Created by TY KU 1 1/2 oz. TY KU Citrus Liqueur 1 oz. Pineapple Juice 1/2 oz. Sugar Free Vanilla Syrup Blend with ice. Kiwi garnish.

Spirits Food & Beverage