Cool off with these 10 frozen cocktails this summer.
Ingredients
- 1.5 oz. Monkey Shoulder Blended Malt Scotch Whisky
- 0.75 oz. fresh pineapple puree
- 0.75 oz. coconut liqueur
- 2.5 oz. coconut water
- 0.3 oz. fresh lime
- 1 pineapple slice
- cinnamon
Preparation
Add all ingredients (except pineapple slice and cinnamon) to a blender filled with ice. Blend then strain. Serve in tall glass. Garnish with pineapple slice and cinnamon.
Ingredients
- 2 oz. Maestro Dobel Tequila
- 1 oz. triple sec
- 1 oz. fresh lime juice
- .75 oz. agave nectar
- 1 oz. guava puree
- ¾ cup ice
Preparation
Combine all ingredients in a blender. Blend and pour into desired glass. Serve.
Ingredients
- ½ cup sugar
- ¾ cups water
- 2 cups ice
- 1 ¾ cups lemon juice
- 1.5 oz. Tito’s vodka
- 4 oz. Oolong tea
- 1 lemon wedge
Preparation
Combine sugar and water in a cup and let sit until sugar is fully dissolved. Combine ice, lemon juice, and 1 ¼ cups sugar solution in a blender. Blend until nice and slushy. In a separate cup, pour vodka and tea. With the cup tilted at 45 degrees, slowly turn it while you pour in the lemonade slush. This will provide a nice spiral effect in the drink. Top with a lemon wedge.
Ingredients
- 2 parts lemonade
- 2 parts iced tea
- 1 part bourbon
- 1 lemon wedge
Preparation
Blend all ingredients with ice in a blender until smooth. Garnish with a lemon wedge.
Ingredients
- 0.75 oz. lime juice
- 0.75 oz. coconut liqueur
- 0.5 oz. Dubois Cane Syrup
- 15 drops Hellfire Shrub (bitters)
- 1.5 oz. Bols Genever (gin)
- Angostura Bitters
- fresh mint bouquet
Preparation
Combine ingredients with crushed ice in a blender and buzz for five seconds. Pour entire contents over fresh crushed ice. Top with four dashes of angostura bitters and large mint bouquet.
Ingredients
- 1.5 oz. Southern Comfort
- 1 oz. dark cacao liquor
- 1 oz. Hershey’s Chocolate Syrup
- 3 oz. condensed milk
- 1 pineapple slice
Preparation
Blend all ingredients with ice. Pour into a glass and garnish with pineapple slice.
Ingredients
- 2 oz. Guinness Draught
- 1 oz. Bacardi OakHeart Spiced Rum
- ½ oz. dark crème de cacao
- ½ oz. chocolate syrup
- ½ oz. Monin Salted Caramel Syrup
- 2 scoops vanilla ice cream
- whipped cream
- spoonful of extra crispy bacon crumbles
Preparation
Swirl the inside of a glass with some of the caramel and chocolate syrups. Blend together the beer, rum, crème de cacao and ice cream, and pour into glass. Garnish with whipped cream, more caramel and chocolate syrups, and bacon crumbs.
Ingredients
- 2 cups water
- 1 lb. 8 oz. peaches (fresh, unpeeled)
- 4 Tbsps. honey
- 2 Tbsps. lemon juice
- 1/4 tsps. vanilla extract
- 4 Tbsps. peach schnapps
- 1 cup Champagne
- mint or fresh peach slice
Preparation
Start by bringing the water to a boil in a medium-large saucepan. Add the peaches and honey, and simmer for approximately 30 minutes (or until peaches are broken down and deliciously mushy). Remove from heat and allow to cool completely.
Once peach mixture is cooled, push it through a fine sieve or strainer. Pour the strained liquid into a glass casserole dish (or bowl). Stir in the lemon juice, peach schnapps, champagne and vanilla extract. Freeze for approximately one hour (depending on the strength of your freezer), scraping the ice crystals that form at the edges with a metal spatula every 10-20 minutes. Once the entire mixture is evenly frozen to a grainy, icy texture, you’re good to go.
Serve scooped into chilled glasses, and garnish with mint and/or a fresh peach slice. Feel free to experiment with the amount of Champagne you use. (The recipe still works well with a more generous serving.)
Ingredients
- 2 cups green grapes (plus a few for garnish)
- 2 lemons, peeled and seeded (plus a few slices for garnish)
- 2 kiwis, peeled (plus a few slices for garnish)
- 2 large oranges (or more, depending on how many cups needed) with flat bottoms
- 1 Tbsp. honey or sugar
- 3 cups ice
- 1 cup vodka or tequila
- bamboo skewers
- straws
Preparation
Slice a half-inch section from the top of each orange and carefully hollow out using a knife. Dig out any remains with a spoon. Once oranges have been transformed into cups, rinse off and let chill in the fridge. Skewer sliced lemons, kiwis and grapes. Set aside for garnish. Place grapes, lemons, kiwis, honey, ice, and vodka in blender and mix until smooth. Pour into orange cup and top with fruit skewer and straw.
Ingredients
- ½ fresh bananas
- 1 oz. Carnation Evaporated Milk
- 1 oz. coconut cream
- 1 oz. orange juice
- 1.5 oz. brandy
- ½ cup of ice
- 1 maraschino cherry
Preparation
Place all ingredients except for the cherry into a blender and blend until smooth. Garnish with the cherry and serve immediately.