7 Frosty Frozen Cocktails

The dog days of August are upon us, and it’s the perfect time to offer frozen cocktails. How do you ensure that your frosty beverages are the best?

Start with the right equipment, says Jason Hedges, author of The Seasonal Cocktail, beverage director at Laurent Tourondel Hospitality in New York, and cofounder of Bar-IQ.Com, created this recipe. “A good blender is essential for making a perfectly blended frozen cocktail.”

He also recommends using crushed ice instead of ice cubes for a smoother consistency, “and be sure you don’t overcrowd the blender.” Instead, Hedges says, work in batches if necessary to ensure all ingredients blend evenly.

Meanwhile, the key to a good boozy slushie is understanding the sugar levels, says Christian Orlando, beverage director of the five-unit Black Tap Craft Burgers and Beer. “You may have to add more sugar to the mix to create a perfect consistency, yet you don’t want it to overpower the drink with sweetness.”

Orlando recommends using brighter flavors, fresh citrus juice and a good brand of alcohol to give the cocktail a cleaner and more elevated flavor. “This will result in the best product possible!”

Need some recipes to get a few frozen concoctions flowing? Here are seven we like for this year.

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Brazilian Lemonade

Course Drinks

Keyword cachaca, condensed milk, lime, sugar

Ingredients

• 4 Limes cut into quarters
• ½ cup Avua cachaça
• 1 cup Sugar
• 6 tbsps. Condensed milk
• 4 ½ cups Water
• ½ cup Ice

Instructions

• Blend all ingredients together until smooth.
• Strain, and serve over ice.
• Garnish with a few drops of Angostura bitters, mint and dehydrated lime.

Notes

Makes four servings. Peruvian-born mixologist and bar consultant Carlos Ruiz created this recipe.

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Frozen Espresso Martini

Course Drinks

Keyword dark rum, espresso, heavy cream, Kahlua, Simple syrup

Ingredients

• 2 oz. Dark rum
• 1 oz. Kahlua
• 1 oz. Fresh espresso
• 1 oz. Simple syrup
• 1 oz. Heavy cream
• 1 cup Crushed Ice
• Fresh whipped cream and cocoa nibs for garnish

Instructions

• Brew a fresh espresso shot and let it cool.
• In a blender, add the rum, Kahlua, cooled espresso, simple syrup, heavy cream and crushed ice.
• Blend the ingredients until smooth and creamy.
• Taste the mixture and adjust the sweetness or coffee flavor if needed.
• Pour the mixture into chilled cocktail glasses.
• Top with fresh whipped cream and cocoa nibs for garnish.

Notes

Jason Hedges, author of The Seasonal Cocktail, beverage director at Laurent Tourondel Hospitality in New York and cofounder of Bar-IQ.Com, created this recipe.

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I Do, Do Yuzu

Course Drinks

Keyword lemon, Lychee, Simple syrup, vodka, yuzu

Ingredients

• 2 oz. Vodka
• 2 oz. Lychee syrup
• 1 oz. Yuzu juice
• ½ oz. Lemon juice
• ½ oz. Simple syrup
• ½ cup of Ice

Instructions

• Add all ingredients to blender.
• Blend until smooth and pour into chilled glass.
• Garnish with lychee on a skewer and a mint sprig.

Notes

Christian Orlando, beverage director of the five-unit Black Tap Craft Burgers and Beer, created this recipe

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Frozen Strawberry Mint Julep

Course Drinks

Keyword Irish whiskey, mint, Strawberry syrup

Ingredients

• 2 ½ oz. Triple Dog Irish Whiskey
• 1 ¼ oz. Monin strawberry syrup
• 1 cup of ice

Instructions

• Blend the above ingredients.
• Pour into rocks glass.
• Garnish with fresh mint bouquet and strawberry.

Notes

The mixologists at Triple Dog created this recipe.

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Fro-Levardier

Course Drinks

Keyword bourbon, Campari, orange juice, Simple syrup, sweet vermouth

Ingredients

• 16 oz. Orange juice
• 8 oz. Rich simple syrup
• 3 oz. Water
• 1 ½ oz. Coopers’ Craft 100 Proof Barrel Reserve Bourbon
• 1 oz. Sweet vermouth
• 1 oz. Campari

Instructions

• Combine all ingredients in a bowl.
• Pour into a sealed container and refrigerate for 24 hours.
• Pour mixture into an ice cream maker for about 45 minutes.
• Scoop finished sorbet back into a sealed container.
• Store in the freezer for two hours.
• Scoop into a coupe glass.
• Garnish with an orange twist.

Notes

Brown-Forman mixologist Fitz Bailey created this recipe.

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Frozeddo

Course Drinks

Keyword cinnamon, cinnamon liqueur, Coco Lopez coconut cream, coconut milk, cold brew coffee, espresso liqueur, vodka

Ingredients

• 1 ½ oz. Reyka vodka
• 1 oz. Borghetti Espresso liqueur
• 1 oz. Grady’s cold brew
• ½ oz. Roots cinnamon liqueur
• 3 oz. Aroy-D coconut milk
• ½ oz. Coco Lopez
• Dash of cinnamon
• Coco Lopez whipped cream for garnish whip 32 oz. of heavy whipping cream with one 15-oz. can of Coco Lopez

Instructions

• Combine all ingredients in a blender with ice.
• Blend well until fully incorporated.
• Garnish with Coco Lopez whipped cream and cinnamon powder.

Notes

Tristan Brunel, beverage director at Prince Street Hospitality in New York, created this recipe for Lola Taverna.

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French Frosé

Course Drinks

Keyword Cognac, rosé, Simple syrup, strawberries, watermelon

Ingredients

• 1 part D’USSÉ VSOP Cognac
• 3 parts Maison Marcel rosé
• ½ part Simple syrup
• 2 Fresh strawberries
• 2 cubes Fresh watermelon
• 1 cup Ice

Instructions

• Add all ingredients into a blender.
• Blend until frothy.
• If needed, add water for a smoother texture.
• Pour into a stemless wine glass.

Notes

The mixologists at D’USSÉ created this recipe.