During the summer there’s no better way to enjoy the warm weather than with a delicious and refreshing frozen beverage. Whether you’re sipping on a margarita or blending up a batch of frosé, these frozen cocktails are a festive and sure fire way to beat the heat. So pull out your blenders, and make sure to have plenty of ice on hand, because here are the best recipes for frozen cocktails for summer 2019.
2 oz tequila
1 oz triple sec
1 oz lime juice
1 lime cut into wedges
Using a lime wedge wet the rim of the glass and dip into salt dish until it’s an evenly coated. Combine all ingredients into a blender. Blend until smooth and pour into salted glass. Garnish with a lime wedge.
1 can of Stella Rosa Platinum
1 can limeade concentrate water
1 1/2 cups orange juice
1/2 cup Corralejo Silver Tequila
Sea salt and limes for garnish
2 cups of ice
Add 2 cups of ice and pour Stella Rosa Platinum into blender. Pour tequila, limeade, and orange juice into blender and process until mixture is smooth. Pour into glasses, add sea salt and lime slices for garnish.
1.75 oz pineapple-infused rum
1 oz pineapple juice
.75 oz lime juice
1.25 oz Coco Lopez
.25 oz St. Germain
Shake, strain into rocks glass with crushed ice. Garnish with pineapple leaf and vanilla bean, finish with freshly grated nutmeg.
12 parts Three Olives Rosé Vodka
18 parts frozen pink lemonade concentrate (thawed, not diluted)
Combine ingredients in a pitcher. Pour ingredients into a blender and add up to 12 cups of ice. Blend until all ingredients are fully incorporated. Serve in a wine glass and garnish with a lemon wheel. Serves 12.
1 bottle of rosé
1 bottle of lemonade (enough to fill a standard 12 piece ice tray)
1/3 cup simple syrup
2 tablespoons fresh lemon juice
Fill the ice cube tray with lemonade (a 20 oz bottle of your choice) and freeze. Pour the rosé, simple syrup and lemon juice in a blender and blend. Freeze blended rosé mixture for 3 hours or more. Add rosé mixture from freezer in a blender with a 2-4 lemonade ice cubes and blend until slushy. You can add more lemonade ice cubes as desired for a more slushy consistency and lemonade taste. Pour into a glass and garnish with mint.
1/4 cup sugar
1 cup orange juice
1 teaspoon heavy cream
1 bottle champagne or prosecco
Orange slices for garnish
Rim champagne flutes with an orange slice and dip the rim into sugar. In a tall glass, combine orange juice and heavy cream and stir together until combined. Pour into champagne flutes and top off with champagne. Garnish with an orange wedge.
2 oz Corralejo Blanco
1 oz Hibiscus syrup
.5 oz orange juice
.5 oz lime juice
2 dashes pickled jalapeno tincture
Combine ingredients in a blender with ice. Blend until mixture is smooth and pour into a tall glass. Garnish with an orange wedge.
1 oz Aperol
.5 oz Broker’s Gin
1 oz lemon cordial
4 oz fresh lemonade
Combine all ingredients in blender. Serve in coupe glass and garnish in lemon and an orange slice.
1.5 oz Fords Gin
.25 oz Tempis Fugit créme de cacao
1 oz banana puree
1.5 oz coconut cream
Chocolate syrup and dehydrated banana chips for garnish
Combine all ingredients into a blender with ice. Blend until smooth. Pour into a glass with chocolate swirl on the inside and garnish with banana chips.
12 mint leaves
3 fresh Georgia peaches, sliced and frozen overnight
Juice from 1/2 a lemon
1/2 cup simple syrup
1 cup black tea bourbon
Slice peaches and freeze overnight (you can use packaged frozen peaches for easy preparation). In a food processor, add frozen peach slices, mint leaves, lemon juice, simple syrup and bourbon and blend, adding ice until a slushy consistency forms. Scoop slush into glasses and garnish with basil and peaches. Serve immediately.
1 part lemon juice
1 part gin
2 parts Aperol
2 parts sparkling water
Sparkling wine to top
Combine all ingredients into a blender and blend until smooth. Pour into a wine glass and top with sparkling wine. Garnish with an orange slice.
1 cup Kelvin Citrus Slush (may be substituted with frozen lemonade concentrate)
.5 White peach purée
.5 Green apple purée
3 oz Clos du Bois North Coast Chardonnay
Blend all ingredients together and serve chilled.
2 cups prosecco
1.5 cups lime juice
.25 cups vodka
Mint sprigs, for garnish
In a blender, combine prosecco, strawberries, lime juice, and vodka. Fill the blender about halfway full with ice. Blend until the mixture is slushy, then divide slushies between glasses and garnish with mint.
1 oz Stella Rosa Black
1 oz lemonade
.5 oz orange juice
1 orange slice
1 lemon slice
.5 chopped strawberry
Mix each pop individually in mixing cups. Fill popsicle molds (silicone is best). Place molds in the freezer for about 5 hours. Remove from mold and enjoy on it’s own or serve dipped in a glass of wine or champagne.
1.5 oz rosé
.5 oz Plantation 3 Star Rum
.25 oz Clear Creek Kirschwasser
.25 oz Novo Fogo Cachaca
1 oz strawberry basil syrup
.5 oz ghost citrus lemon infusion
2 oz water
Combine all ingredients into a blender with ice. Blend until smooth and pour into a rocks glass. Garnish with a strawberry slice.