If you’re looking for a delicious way to beat the heat this summer, look no further than frozen cocktails.
These frosty drinks will keep you cool, whether you’re chilling poolside, manning the grill at a backyard barbecue or simply hosting friends for a seasonal soiree. Here, four frozen cocktails from the pros that will give you a reason to dust off that blender.

Frozen Mojito
Frozen Mojito
Courtesy of Geno Marron, Dune Burgers on the Beach at The Ritz-Carlton Key Biscayne in Miami, FL
Ingredients:
- 4 oz. Lime Juice
- 1 oz. Agave or Simple Syrup
- 7 Mint Leaves
- .5 oz. White Rum
- .5 oz. Bacardi Orange
- .5 oz. Bacardi Limon
- .5 oz. Bacardi Peach
Preparation: Add all ingredients to a blender with ice and blend. Garnish with the mint leaves.

A Snowball’s Chance
A Snowball’s Chance
Courtesy of Bryson Downham, Toups South in New Orleans, LA
Ingredients:
- 1.5 oz. London Dry Gin
- .5 oz. Carpano Bianco
- .25 oz. Suze
- 2 tbsp. Blood Orange or Strawberry Granita or Italian Ice
- Prosecco (to Top)
Preparation: Add gin, Carpano Biano and Suze to a mixing glass with ice. Stir and strain into a coupe. Add the blood orange or strawberry granita or Italian ice. Top with prosecco.

Welcome to the Jungle
Welcome to the Jungle
Courtesy of Jordan Deis, Compère Lapin in New Orleans, LA
Ingredients:
- 1.25 oz. Pineapple Rum
- 1.25 oz. Overproof Rum
- 1.25 oz. Hibiscus Syrup
- 2.5 oz. Pineapple Juice
- .5 oz. Lime juice
- .33 oz. Salers Gentian Liqueur
- .75 oz. Cap Corse Blanc Vermouth
- .75 oz. Lime Cordial
- .75 cup Ice
- Fresh Mint Leaves (to Garnish)
Preparation: Blend all ingredients, except for the mint. Garnish with mint and serve.

Tropic Like It’s Hot
Tropic Like It’s Hot
Courtesy of Sally Gatza, L.A. Jackson Bar in Nashville, TN
Ingredients:
- 1.5 oz. Vodka
- 1 oz. Coconut Cream
- .5 oz. Aperol
- .5 oz. Passion Fruit Puree
- .25 oz. Lime Juice
- .25 oz Lemongrass Syrup*
- 1 cup Ice
- Orchid (to Garnish)
*Lemongrass Syrup
Heat equal parts sugar and water to form a simple syrup. Cut lemongrass and slap between palms to express oil, then steep in simple syrup overnight.
Preparation: Combine all ingredients, save for the garnish, in a blender, and blend until smooth. Garnish with an orchid.