15 Frozen Cocktail Recipes to Cool You Down This Summer
In the summer, nothing tops a tasty frozen treat. Correction: Add a little booze to said frozen treat and nothing can top that. Here are 15 yummy frozen-cocktail recipes to try.
Montrose Digital Archive1/15Affogato Float
10 ounces Goose Island Bourbon County Stout beer
1 1/2 scoops chocolate ice cream
1 ounce chilled espresso
Add half a scoop of ice cream to a mug or pint glass. Fill the glass 1/4 full of stout. Carefully add 1 more scoop of ice cream. Slowly pour remaining stout on top of the ice cream and finish with a splash of chilled espresso.
Courtesy of Brand2/15Frozen Mudslide
1 part Kahla
1 part Absolut vodka
1/2 part Irish cream liqueur
1 part vanilla ice cream
Blend ice, Kahla, vodka, Irish cream liqueur, and ice cream. Rim the inside of a small hurricane glass with chocolate syrup and pour in blended mixture.
Courtesy of Brand3/15White Wine Slush
1 part Skinnygirl Prosecco
1 part light rum
2 parts frozen lemonade
1 part seltzer
Blend ingredients with a little crushed ice and pour into a flute glass.
Courtesy of Brand4/15Mango Vanilla Float
4 to 6 ounces Bud Light Lime Mang-O-Rita
2 to 3 scoops vanilla ice cream
Pour two ounces of Bud Light Lime Mang-O-Rita into a highball or parfait glass. Add ice cream. Top with the rest of the Mang-O-Rita. Garnish with half an orange wheel.
Courtesy of Andrea Correale5/15The Fro-Mosa
4 scoops watermelon sherbet
2 cups champagne or prosecco
1 cup orange juice
1 small watermelon wedge for garnish
1 lime wheel for garnish
Mint sprig for garnish
Blend sherbet, champagne, and orange juice on high for one minute. Pour mixture into a glass and garnish with watermelon wedge, lime wheel, and mint.
Courtesy of Andrea Correale, founder of Elegant Affairs
Montrose Digital Archive6/15Margarita Popsicle
2 parts Sauza Blue Silver 100 percent agave tequila
2 parts DeKuyper 03 premium orange liqueur
8 parts fresh squeezed lime juice (about 8 to 12 small limes, juiced)
4 parts sugar
8 parts water
12 3-ounce disposable paper cups
12 wooden popsicle sticks
Heat water and sugar in a small saucepan until completely dissolved (water will be clear). Let cool. Mix in a pitcher with lime juice, tequila, and orange liqueur. Pour 5 tablespoons of margarita into each cup, place cups onto a baking dish, and chill in freezer. After about two hours, check popsicles. Once frozen enough to support a wooden stick, insert into each popsicle, leaving 1/4 outside to hold on to. Let freeze several more hours or overnight. To serve, peel paper cup away from popsicle, starting at seam, and carefully remove bottom.
Courtesy of Fontainebleau Miami Beach7/15Coconut Batida
2 ounces Leblon cachaça
2 ounces coconut cream
2 ounces condensed milk
1/2 ounce simple syrup
1 cup cracked ice
Toasted coconut, for garnish
Blend all ingredients until smooth. Garnish with toasted coconut.
*Courtesy of Fontainebleau Miami Beach *
Courtesy of Andrea Correale8/15Georgia Peach and Basil Bourbon Slushies
12 mint leaves
3 fresh Georgia peaches, sliced and frozen overnight
Lemon juice
1/2 cup simple syrup
1 cup Black Tea bourbon
Slice peaches and freeze overnight (use packaged frozen peaches for easier preparation). Add frozen peach slices, mint leaves, lemon juice, simple syrup, and bourbon to a food processor and blend, adding ice until a slushy consistency forms. Scoop slush into glasses and garnish with basil and peaches. Serve immediately.
*Courtesy of Andrea Correale, founder of Elegant Affairs *
Courtesy of Brand9/15Berry Explosive Raspado
4 parts Milagro Silver tequila
1 part fresh lime juice
2 parts agave nectar
8 raspberries
12 blueberries
4 fresh mint leaves
6 dashes peach bitters
Blend all ingredients until smooth. Fill two glasses with crushed or shaved ice and pour mixture over. Top with raspberries and blueberries to garnish.
Courtesy of Brand10/15Bourbon Butter-Pecan Milk Shake
1 1/2 packed cups butter pecan ice cream
1/2 cup whole milk
1 1/2 parts Maker's Mark bourbon
2 tablespoons toasted pecans
1/4 vanilla bean, scraped, seeds only, or 1/4 teaspoon pure vanilla extract
1 tablespoon Lyle's Golden Syrup or maple syrup.
Puree all ingredients on your blender's highest speed until smooth and creamy. Pour into a large pint glass or two 8-ounce glasses. Serve immediately.
Courtesy of Haus11/15Frida Gallo
1 scoop of vanilla ice cream
1 ounce simple syrup
1 ounce espresso
2 ounces Tanteao coco tequila
Mix ingredients in a cocktail shaker and pour in a coupe glass. Top with a dash of chocolate bitters and a sprinkle of milk chocolate. Garnish with a Haribo Happy Cola gummy.
Courtesy of Haus mixologist Rael Petit
Courtesy of Alie Ward and Georgia Hardstark12/15Skinny Amaretto Cappuccino Granita
2 cups Nescafé Dolce Gusto Skinny Cappuccino, cooled
2 ounces amaretto liqueur
1/4 cup crushed almonds
Prepare two skinny cappuccinos and let cool slightly. Blend with amaretto on high for 1 or 2 minutes or until frothy. Pour into a shallow freezer-safe dish (such as a loaf pan) and cover. Let set for 3 to 4 hours, stirring a few times with a fork to mix and fluff. Before serving, fold in crushed almonds, then scoop into dishes and top with almonds for garnish.
Courtesy of Alie Ward and Georgia Hardstark
13/15Sea-Salted Limoncello Pops
1 1/4 cups water
2/3 cup sugar
Zest from 1 large lemon
Pinch of sea salt
1 cup freshly squeezed lemon juice
1/2 cup Villa Massa limoncello
1 teaspoon flaked sea salt
In a large saucepan, combine water and sugar over low heat until dissolved. Grate zest on top, add pinch of sea salt, stir, and cool to room temperature. Add lemon juice and the limoncello, stir and pour into popsicle molds. Cover with aluminum foil and freeze for 2 hours. Make a slit in foil and place the sticks into molds. Freeze an additional 6 hours or overnight. Run molds under warm water for 2 to 3 seconds only (no more!) for easy removal. Just prior to eating, sprinkle with flaked sea salt and serve. Makes 6 to 8 large popsicles.
Courtesy of Maria Nelson, pinkpatisserie.net
Courtesy of Brand14/15B&W Pops
1 package of prepared instant vanilla pudding
1 ounce Kahla
2 ounces Absolut vodka
1 ounce Irish cream liqueur
Blend all ingredients until smooth, 1 to 2 minutes. Pour into a popsicle mold and freeze for about an hour, or until mixture is solid enough to hold a popsicle stick. Insert popsicle sticks and freeze pops overnight. To release popsicles, run hot water on outside of molds for several seconds. Makes 8 to 12 popsicles.
Courtesy of Nadia G, host of Cooking Channel's Bite This With Nadia G15/15Bourbon Vanilla Milk-Shake Shooter
1 cup good-quality vanilla ice cream
1/2 cup whole milk
1 ounce boubon
1/2 fresh vanilla bean, split lengthwise and seeds scraped
Combine the ice cream, milk, bourbon, and vanilla in a blender until smooth. Serve icy cold in shooters alongside your favorite cookies.
Courtesy of Nadia G, host of Cooking Channel's Bite This With Nadia G
