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 with fresh mint

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, yellow cocktail with garnish

A Snowball’s Chance

Photo by Denny Culbert

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, cocktail with leaf garnish

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, cocktails with edible purple flower garnish

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.

YOU MIGHT ALSO LIKE