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.
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
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!
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.
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
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.
Not all great bourbon comes from Kentucky, and this Old Fashioned proves it. I reach for an Old Fashioned whenever I want to know what a whiskey is really made of. Three ingredients, nothing to hide behind, so whatever is in the bottle comes through clean. First up is TINCUP 10 Year, made in Colorado on Rocky Mountain water. What sets it apart is the blend. There is Stranahan's single malt whiskey in there alongside the bourbon, so it drinks grain-forward and light at 84 proof, with cherry, pastry dough, and sweet fruit syrup carrying right through the sugar and bitters. Want a higher proof pour? Reach for Pendleton 1910 out of Hood River, Oregon at 90 proof. It brings more maple, clove, rye, and warm baking spice, with a longer oak finish on the back end. Same recipe, two very different drinks, and not a Kentucky zip code between them.