In the July/August 2017 issue, we turn our attention to one of the greatest perks of summertime: frozen cocktails. To continue the celebration, we’ve rounded up some of our favorite blender recipes. Whip up a batch of one of these frosty treats, kick back and take the edge off of that summer swelter.
How you serve a classic cocktail when the thermometer’s hovering around the century mark?
Blended Aperol Spritz
Give that spritz a whirl in the blender.
Brazilian Cachaca Batida
A tropical blend of cachaça, coconut and sweetened condensed milk.
Classic Piña Colada
It doesn’t get more summery than the frozen Piña Colada.
With strawberry and coconut water, this frosé from Baci e Vendetta is downright heavenly.
Extra Fancy’s Frozen Gin & Tonic
A frozen G&T made with cooling cucumber.
Fernet Piña Colada
What’s better than a frozen Piña Colada? One made with a float of Fernet.
An ice-cold smack of mint and absinthe, delivered in slushy form.
Frozen Moscow Mule
Because the Moscow Mule is even better frozen.
Tall as a Tree and Twice as Shady
This fresh and fruity blended Scotch sipper from Paul McGee is a modern delight.
Passion Fruit Frosé
Frosé meets passion fruit in this breezy treat.
Riffing on the popular Bay Area cocktail Carter Beats the Devil, bartenders at Hawker Fare found plenty to work with using the drink’s blueprint of tequila, mezcal, lime and chili.
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