5 Frozen Cocktails You Need To Make This Summer

WEEKLY COCKTAIL ROUNDUP: Frozen Cocktail Recipes! 🍹


What do you want to see on the next roundup of recipes? 😬 just drop a suggestion below and I’ll make it happen.

Catch you on next week’s cocktail round-up.

Cheers y’all.

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FROZEN MANGO MARGARITA

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ingredients:

• 2 oz | 60 ml Tres Agaves Blanco Tequila

• 1½ oz | 45 ml Tres Agaves Jalapeno Margarita Mix

• 1 oz | 30 ml Mango Nectar

• 6 Frozen Chunks Mango

• ½ oz | 15 ml Agave Nectar

• 4 Dashes Mango Habanero Hot Sauce

• ¼ Tsp Xanthan Gum

• 1 Pinch Sea Salt

• Mango Fan (Garnish)

• Chamoy + Tajin Rim

  insTRUCTIONS:

  Combine all ingredients except garnishes in a blender with ice. Pour into a chamoy + Tajin rimmed rocks glass. Garnish with mango fan and Tajin

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FROZEN HONEY PAINKILLER

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ingredients:

• 1 oz | 30 ml Pusser’s Rum

• 1 oz | 30 ml Smith & Cross Rum

• 1 oz | 30 ml Black Strap Rum

• 5-6 Pineapple Chunks

• 1 oz | 30 ml Lime Juice

• 1½ oz | 45 ml Pineapple Juice

• 1½ oz | 45 ml Cream of Coconut

• ½ oz | 15 ml Creamed Cinnamon Honey

• Flamed Powdered Cinnamon (Garnish)

• Pineapple Fronds (Garnish)

  insTRUCTIONS:

  Combine all ingredients except garnishes in a blender with ice. Blend until smooth. Pour into a collins glass. Garnish with pineapple fronds and cinnamon powder. Serve and enjoy!

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SANDIA CONGELADA

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ingredients:

• 1½ oz | 45 ml Loca Loka Blanco Tequila

• ¾ oz | 22.5 ml Fresh Lime Juice

• ½ oz | 15 ml Aperol

• ½ oz | 15 ml Agave Syrup

• 4 Watermelon Cubes

• 1 Pinch Sea Salt ¼ Tsp Xanthan Gum (for texture)

• Watermelon Spear Garnish

• Basil Leaf Garnish

• Tajin Rim

instructions:

Combine tequila, fresh lime juice, Aperol, agave syrup, watermelon cubes, sea salt, and xanthan gum in a blender with pebble or crushed ice. Blend until smooth and pour into a Tajin-rimmed rocks glass. Garnish with a watermelon spear and basil leaf.

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FRESA CONGELADA

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ingredients:

• 1½ oz | 45 ml Mi Campo Blanco Tequila

• ¾ oz | 22.5 ml Lime Juice

• ½ oz | 15 ml Campari

• ½ oz | 15 ml Agave Syrup

• 4 Frozen Strawberries

• 4 Dashes Jalapeño Hot Sauce

• 1 Strawberry (Garnish)

• Jalapeno Slice (Garnish)

• ¼ Tsp Xanthan Gum (Texture)

• Salt Rim

instructions:

Combine all ingredients except garnishes in a blender with ice. Pour into a salt-rimmed rocks glass. Garnish with strawberry slice and jalapeño

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PIŃA VERDE

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ingredients:

• ½ oz | 15ml Lime Juice

• ¾ oz | 22.5ml Coco Lopez

• 1½ oz | 45ml Pineapple Juice

• 1½ oz | 45ml Green Chartreuse

inSTRUCTIONS:

Combine all ingredients into a shaking tin. Shake and fine strain (@poormanskitchen) over pebble ice. I was going to serve this in a Collins glass but there was a perfectly good can sitting there. Garnish with a bouquet of mint and add a straw.

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