With the dog days of summer looming, it can only mean one thing — crowded bar patios filled with patrons seeking refuge from the sun and, most importantly, looking for an ice-cold cocktail to keep them refreshed. But bartenders don’t have to rely on tried and true standbys like Margaritas or Piña Coladas to keep their guests happy. Try some of these blended cocktail alternatives that will not only satiate a guest’s parched palate but also offer a clever way to keep cool. 
Wicked Razz
Created by Archie Almodovar at W Hotel San Diego’s Beach Bar.
1 ½ ounces 10 Cane Rum
1 spoonful of white cane sugar
Juice of two lime wedges (slightly less
than a tablespoon)
1 ¼ ounces raspberry puree
Dash of simple syrup
7 leaves of mint, off the stem
Blend with a handful of ice. In a tall glass, garnish with a sugar cane stick.
Passion Colada Daiquiri
Created by Adam Seger of Chicago’s Nacional 27.
2 ounces Beverage Artistry Passion Colada, thawed
Juice of 1 lime
1 ½ ounces dark rum
Add equal parts of mix and ice into a blender. Blend until frothy, pour into chilled glass and serve.
White Zinfandel Cocktail
Courtesy of Vita-Mix.
4 ounces White Zinfandel
½ ounce vodka
½ cup canned whole cranberry sauce
1 cup ice cubes
Place ingredients into a blender in the order listed. Secure lid and blend until smooth. Garnish with a cherry. Serve immediately.
Pineapple Express 13
Created by Victoria D’Amato-Moran, Cent’Anni Cocktail Consulting.
2 ounces organic vodka
2 grilled pineapple wheels
1 ounce pineapple juice
3 large fresh basil leaves
1 ounce fresh lime juice
1 ounce agave nectar
2 cups ice
Add all fresh ingredients into a blender, add ice and blend for two minutes. Pour into a Hurricane glass. Garnish with a pineapple wedge and basil leaf.
Frozen Wildberry Mojito
Courtesy of Monin.
2 ounces Monin Wildberry Fruit Purée
½ ounce Monin Mojito Mix
1 ½ ounces rum or vodka
½ ounce fresh lime juice
3 mint leaves
2 cups ice
Combine all ingredients in blender in the order listed. Blend until smooth and pour into serving glass. Garnish with a mint sprig or lime wheel.
Springbok Frozen
Courtesy of Amarula Cream.
2 ounces Amarula Cream
1 ounce crème de menthe
2 scoops vanilla ice cream
Blend ingredients with crushed ice until slushy and pour into a tall glass. Garnish with a sprig of fresh mint and sprinkle of chocolate.
Black Cherry Lemonade
Courtesy of MarkeTeam Inc.
2 ounces Cruzan Black Cherry Rum
2 ounces lemon sour
2 ounces Sprite
¼ ounce grenadine
Combine all ingredients in blender cup. Blend with ice and pour into Hurricane glass. Garnish with lemon wheel and cherry skewer.
Passion Fruit Margarita
Courtesy of Torani.
1 ¼ ounces Torani Passion Fruit syrup
1 ½ ounces Jose Cuervo Gold Tequila
2 ½ ounces Margarita mix
½ ounce fresh lime juice
1 ¼ cups ice
Combine all ingredients in a blender pitcher and blend until smooth. Pour ingredients into a 12-ounce Margarita glass. Garnish with a salted rim and lemon and lime wheels.