Whether it’s a boozy popsicle, frozen fruit dipped into vodka, or an iced-out cocktail, frozen drinks are here for us this summer. As the heat rises, so does our urge to sip on a chilled drink - and what better than a frozen cocktail on a hot summer day? And we’re not the only ones who agree. Research conducted by Data Bridge Market Research said that the frozen drinks market is expected to take a hike in the period of 2021 to 2028.
In an interview with Los Angeles Drinks Guide, Hillary Hestead, Bartender at False Idol San Diego said “Frozen drinks are making a comeback, just in time for the summer”.
Not only are frozen drinks delicious to sip on, but they also make for a mean Instagram shot. The best part? You can turn any of your favorite cocktails into a frozen one just by blending it with loads of ice. But for those of you who want to try something new in the frozen drinks world, here are some of our favorite frozen cocktails to help curb the summer heat. We’ve already given them a shot, it’s your turn now.
Recipe by Dark Horse Rosé adapted by Drizly
3 Dark Horse Rosé Wine Ice Cubes
3 oz Strawberry Syrup
1 oz Lemon Juice
Combine ingredients except for ice in a blender. Fill the serving glass half full with ice, pour into a blender and blend until smooth. Pour the blended beverage into a serving glass. Garnish with a lemon wedge or sliced strawberries.
Frozen Peach Margarita
Recipe by Olive
6 very ripe peaches, peeled, stoned, and cut into chunks
240ml tequila (Try Maestro Dobel Anejo, 95 points, Bartender Spirits Awards)
Cointreau or Grand Marnier 120ml
4 tbsp sugar syrup
5 limes, 4 juiced, 1 cut into slices
The day before serving, tip all the ingredients except the lime slices into a freezer-proof box. Stir in 150ml water and freeze until you need it. Put 8 glasses in the freezer 20 minutes before you want to serve. To finish, tip everything into a liquidizer or food processor and whizz until smooth (do this in batches if you need to). Divide the margarita mix between glasses and top with lime slices.
Frozen Cherry Beer-ita
Recipe by Mantitlement
3 oz. tequila (Try Aguamiel Reposado Tequila, 94 points, Bartender Spirits Awards)
1 1/2 oz. fresh lime juice
1 1/2 oz. triple sec (Try Dekuyper Triple Sec Liqueur, 88 points, London Spirits Competition)
2 oz. cherry brandy
2 c. ice cubes
2 (7 oz.) beer bottles such as Corona
Add all the ingredients except the beer into a blender along with 2 cups of ice. Blend until all the ice is incorporated and the mixture is thick. Divide between 2 highball or margarita glasses, filling no more than 3/4 full. Turn a beer bottle over into the drink so it sits by itself in the glass.
Recipe by A Fork’s Tale
6 oz can frozen orange juice
12 oz can frozen lemonade
46 oz pineapple juice
4 cups freshly brewed sweetened tea
2 ½ cups bourbon (Try George Remus Straight Bourbon Whiskey, 90 points, Bartender Spirits Awards)
4 cups water
Combine orange juice, lemonade, pineapple juice, sweet tea, water, and bourbon in a large container.
Freeze overnight until slush is firm. Scoop slush into a glass. Add just a little ginger ale to each glass for a fizzy touch.
Raspberry Gin Frozen Cocktail
Recipe by Taming Twins
300g frozen raspberries reserve and a couple of frozen raspberries to garnish
4 tbsp lime cordial
2 lime juice
50 ml gin (Try Kinsale Gin, Gin of the Year, Bartender Spirits Awards)
250 ml soda water
Lime wedges and some whole frozen raspberries
Put all of the ingredients into a blender and blend until very smooth. Top up with more soda water if you'd prefer a thinner consistency.
Triple-Layered Piña Coladas
Recipe by Delish
3 oz. rum (Try Port of Entry Rum, 91 points, Bartender Spirits Awards)
1 1/2 c. pineapple
3 tsp. agave syrup
3 tbsp. coconut cream
3 oz. lime juice
1 c. ice
12 strawberries, chopped
2 small peach, chopped
Strawberries, for garnish
Toasted sweetened coconut, for garnish
Fill the blender with 1/3 of the rum, pineapple, agave nectar, coconut cream, lime juice, and ice. Set aside. Repeat two more times, first adding strawberry, and then peach. Blend the mixture and pour into serving glass in layers starting with the base mix, then strawberry mix, and lastly peach. Make sure to chill each layer before adding the next.
Orange Sherbet Mimosa Punch
Recipe by Liquor.com
1 bottle (750 mL) Champagne, chilled (Try Champagne Delamotte Brut Blanc de Blancs, 90 points, Sommeliers Choice Awards)
4 cups fresh orange juice, chilled
2 cups ginger ale, chilled
1 1/2 quarts orange sherbet
In a large punch bowl, gently stir together the Champagne, orange juice, and ginger ale. Add the orange sherbet in generous scoops. The sherbet will slowly melt into the punch. Ladle into rocks glasses (which are easier to ladle into than Champagne flutes).