13 Frozen Cocktails To Try This Summer
Frozen Palomas
Pour the grapefruit juice into ice cube trays and place in the freezer for at least 2 hours or until frozen solid.
When you’re ready to make the frozen palomas, combine grapefruit ice cubes, lime juice, tequila and agave in a high-power blender.
Blitz until the frozen palomas are a slushy-like consistency. If they taste too tart, add a bit more agave. If they are too thick, add a splash of grapefruit juice.
Serve in glasses with a salt rim and garnish with a grapefruit wedge.
Add all the ingredients to a high-powered blender and blitz to combine.
Dip the rim of the glass into a little lime, then dip it into the chilli salt to create a salt rim.
Pour into a margarita glass and garnish with a lime wedge.
Cointreau
@CharlieMcKay
Aperol Slushy
Mix the Aperol, orange juice, lemon juice and half the fizz in a large bowl.
Transfer it to a shallow container and put it in the freezer, gently stirring every 30 minutes until it has a slushie texture – it will take about 2 hours.
After an hour, add the other half of the fizz into the mixture.
Remove from the freezer after another hour, stir well and garnish with orange slices to serve.
Lime & Strawberry Frosé
Pour the rosé into a wide, shallow tin. Slide it into the freezer and leave it to freeze overnight. It won't set completely because of the alcohol.
While the rosé freezes, put the sugar in a pan with 20ml of water. Gently heat till the sugar dissolves – try not to stir it too much as you can end up with sugar on the sides of your pan and not in your syrup. When the sugar has dissolved, turn the heat up and boil for 2 minutes.
Add the strawberries to the syrup (keep a few back for garnishing). Take the syrup off the heat and let it sit for 30 minutes. Strain the syrup through a sieve into a bowl (don't press on the strawberries, as this will make your syrup cloudy) and chill until cold. Discard the leftover strawberries.
When you're ready to make the frosé, scrape the frozen wine into a blender. Add the strawberry syrup. Blend together for a few minutes until smooth. Pour back into the tin and freeze again for 2 hours. You should end up with a thick, slushy mixture that's a bit like a milkshake.
Juice the lime and stir it into the slushy mixture. If it's too solid, pulse it all together in a blender for a few seconds. Divide the frosé between four chilled glasses and garnish with fresh strawberries to serve.
Little Moons Iced Latte Mochi Martini
Put the vodka, espresso, coffee liqueur and ice into a blender and blitz until smooth.
Pour it into a martini glass and garnish with a Little Moons Iced Latte mochi ball and 3 coffee beans.
Finish with a dusting of cocoa powder on one side of the glass.
Frozen Mango Margaritas
Add ingredients to a Nutribullet and blend until smooth.
Rub the rim of the glass with lime juice then dip it in the chilli salt to garnish. Pour in the margarita to serve.
Frozen Mojitos
Add all of the ingredients into a powerful blender and blitz until smooth.
Pour into tumblers and garnish with a lime wedge.
Frozen Peach Bellinis
Combine all ingredients in a high-speed blender and blitz until smooth.
Serve in chilled cocktail glasses and top with a frozen peach slice.
Frozen Gin & Tonic
Make tonic water cubes by pouring the tonic into ice cube trays. Freeze until solid.
Add the frozen tonic cubes to a blender then add the gin and lime zest. Blitz until smooth.
Serve with a lime wedge.
Wild Peach Frosé
Blitz all the ingredients in a blender and serve in a wine glass.
Garnish with a peach slice.
Strawberry Daiquiris
Blend all of the ingredients together until smooth. Add a splash of water if it’s too thick.
Pour into two margarita glasses to serve.
Frozen Pina Colada
Blitz all the ingredients in a blender and pour into a paloma glass.
Garnish with a wedge of lime.
Milly Fletcher
Zwilling
Frozen Blackberry Bourbon Margaritas
Wash the mint, shake dry and remove the leaves from the sprigs. Sort and wash the blackberries and allow to dry.
Add the ingredients to a blender in the following order: bourbon, blackberries, sugar, mint and, lastly, the ice cubes. Blitz until smooth.
Pour into margarita glasses and garnish with a few blackberries and mint leaves.
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