Frozen Cocktail Recipes

Summer is the perfect time to spotlight frozen drinks on your menus. They also offer a unique and fun on-premise experience as guests are unlikely to make these types of cocktails at home. 

Here are some pro tips for perfect frozen cocktails:

• Freeze Your Fruit: This makes your drink thicker and colder without extra ice, keeping it frosty and undiluted.
• Pre-Chill Your Alcohol: Store your spirits in the freezer so they don’t melt the ice when blended.
• Use a High-Powered Blender: No slushie machine? No problem! Keep ingredients below the 2/3 line for a smooth blend.
• Sweeten Smartly: Use simple syrup instead of granulated sugar for a smoother mix. 
• Use Crushed Ice: Crushed ice blends easier and doesn’t overwhelm the blender like large ice cubes.

Check out the collection of frozen cocktail recipes below to help your guests get through the hot summer months!

And if you think your bar or restaurant has the best frozen cocktail out there, be sure to enter our Best Frozen Cocktail contest by July 8!

 

Sorel Strawberry Slushie

Ingredients: 

1.5 oz Sorel

0.5 oz dark rum

1 oz simple syrup

0.5 oz lime juice

8 frozen strawberries

Mint

Directions:

1. Blend until smooth.
2. Garnish with fresh mint.

 

Keeper's Heart Aperitif

Ingredients: 

700ml Keeper’s Heart Irish + American

100g Orange Oleo

575g Giffard Aperitif Syrup

280g Cane Sugar

100g Rosa Vermouth

500g Grapefruit Juice

Directions:

1. Whisk whiskey, sugar, and grapefruit juice until sugar is dissolved.
2. Add all other ingredients.
3. Load into a blender with ice or freeze it before serving.

 

Missionary’s Downfall

Ingredients: 

1 oz Demerara Syrup

1 oz Super Lime

2 oz Super Pineapple

2.5 oz White Rum

1 cup Frozen Pineapple

5-7 Mint Leaves

1 cup Crushed Ice

Directions:

1. Mix liquors together and blend with pineapple, mint, and ice.
2. Garnish with mint sprigs, pineapple fronds, and pineapple.

 

 

Frozen Strawberry Guava Mimosa

Ingredients:

1/2 oz. premium vodka

3 oz. sparkling white wine

1/2 oz. Monin Guava Purée

3 oz. Monin Strawberry Fruit Smoothie Mix

Garnish: edible flower(s), strawberry slices

 

Directions:

 

1. Fill serving glass full of ice.
2. Pour ingredients into blender cup in order listed.
3. Add ice from serving glass, cap, and blend until smooth.
4. Pour back into serving glass, add garnish and serve.

 

Empress Frozen Lychee-tini

Created by Colleen, @sprinklesofcocoa

Ingredients: 

3 oz Empress 1908 Indigo Gin 

3 oz Lychee Syrup

1 cup Lychee

1 oz Fresh Lime Juice

Scoop of Ice

​​Garnishes: Lychee, Lime Wheels & Mint Sprig

Directions:

1. Add all ingredients to a blender and blend until smooth and slushie.
2. Scoop into a martini glass.
3. Garnish with a lychee, lime wheels, and a sprig of mint. 

 

Frozen Spicy Agave Chamoyrita

Ingredients:

1 1/2 oz. tequila

3/4 oz. Monin Spicy Agave Sweetener

3 oz. margarita mix

Top with:

2 oz. Chamoy

Directions:

1. Fill serving glass full of ice.
2. Pour ingredients into blender cup in order listed.
3. Add ice from serving glass, cap, and blend until smooth.
4. Pour back into serving glass, add garnish and serve.

 

Ilegal Frozen Jamaica 

Ingredients:

2 oz Ilegal Mezcal Joven

2 oz jamaica syrup

1 oz lime juice

1.5 cups of ice

Directions:

For the Jamaica syrup:

1. Add a handful of dried hibiscus flowers to 1 quart of water.

2. Bring to boil.

3. Strain.

4. Add equal parts sugar.

5. Stir until sugar is dissolved.

For the cocktail:

1. Blend and garnish with lime

 

 

Ginger Piña Colada

Ingredients:

3 oz Fresh Victor Pineapple & Ginger Root

2 oz rum (authentically made with aged Puerto Rican rum)

2 oz Coconut Cream (ie. REAL Ingredients, Coco Lopez, etc.)

8 oz crushed iced (crushed makes it easier on the blender, but not required)

Garnish: Orange Slice or pineapple wedge

Directions:

1. In a blender, add all ingredients with crushed ice into the service glass.
2. Dump into blender.
3. Blend until smooth and return to glass.
4. Add garnish and serve.

 

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