5 Remarkable Frozen Cocktails You Should Make This Summer


Source liquor.com Contributed by Nino Padova

This summer, as the mercury rises and the ice cube trays work double time, we have a bit of advice for you: Befriend your blender. The appliance gets a bad rap in cocktail circles, and while it may have helped usher in a generation of resort-stamped sugar bombs, not to mention a starring role in the 1988 movie Cocktail, the blender, if used thoughtfully, can turn a refreshing drink into a transcendent summer experience. These are frozen cocktails to drink right now.

The Margarita Picante Cocktail

Why let all that sweet melon juice roll down your chin when you can make a cocktail with it? This blended uses a one-two combo of honeydew juice and cayenne-spiked honeydew simple syrup in a drink that’s cold and tasty with a little kick.

1 1⁄2 oz Blanco tequila

1⁄4 oz Triple sec

2 1⁄4 oz Fresh honeydew juice

1 oz Spiced honeydew syrup*

1 oz Fresh lime juice


Cayenne pepper

Add all the ingredients to blender with a cup of ice and blend.  Pour into a rocks glass.  Dust with cayenne pepper.

*Spiced honeydew syrup: Add 1 cup diced honeydew, 1 cup sugar and 1 cup water to a saucepan, muddle then stir for 3 minutes over medium heat. Let cool, and add ground cayenne pepper to taste.

Blackberry Wine Slushy

This month, keep your eyes peeled for farmers’ market blackberries, a great accompaniment to vodka, red wine, orange juice and agave syrup in this bold blended cocktail. If your palate leans sweet, use a fruit-forward wine like cabernet franc or malbec.

1 1⁄2 oz


5  Blackberries

1 oz Orange juice

4 oz  Red wine

1 tsp Agave

Add all the ingredients with 1 cup of ice to a blender and blend.  Pour into a stemless wine glass, and garnish with 2 blackberries.

Chi Chi Organico

This classic Chi Chi recipe unloads a swirl of tropical flavors into one frothy summer stew. Pineapple-infused vodka and pineapple purée mix with cream of coconut and a dash of Angostura bitters in a drink that’s tall, cool and worth the brain freeze.

2 1⁄2 oz Pineapple-Infused Square One Organic Vodka

1⁄2 oz Pineapple puree

1 1⁄2 oz Coco Lopez cream of coconut

1 oz Organic heavy cream

1 dash Angostura bitters

10 oz Ice

Add all the ingredients to a blender and pulse until smooth.  Serve in a highball glass.

*Pineapple-Infused Square One Organic Vodka: Add one slice of organic dried pineapple (with no added sugar) to a 750-mL bottle of Square One Organic Vodka and let stand for 1 to 2 days. Taste daily until you like the flavor. Strain the liquid into a clean bottle. (Make sure to save the pineapple and puree it for the drink.

Daiquiri No. 6

This icy cold variation on the Daiquiri calls for an unusual pairing of fresh grapefruit and créme de cacao to go along with aged rum, fresh lime juice and sugar. The result? A colder and, yes, cooler spin on the classic

1 1⁄2 oz Bacardí Ocho rum

3⁄4 oz Freshly Squeezed Lime Juice

1 tsp Granulated sugar

1 whole Grapefruit, pitted and peeled

1⁄4 oz Dark crème de cacao

Garnish:  Smoked salt rim

Prepare an Old Fashioned glass with a rim of smoked salt.

Blend all of the ingredients in a blender with 1 cup of cracked ice until smooth, and pour into the Old Fashioned glass.


If your love for the Mojito know no bounds, this is the perfect beverage for you. Created by cocktailian Jeff “Beachbum” Berry, this three-ingredient frothy favorite, with light Virgin Island rum, mint-infused simple syrup and fresh lime juice, doubles down on the temperature without giving up any of the fresh balanced flavors of the original.

1 oz Mint syrup

4 oz Light Virgin Islands rum

1 oz Lime juice

18 oz Crushed ice (about 2.25 cups)

Garnish: 1 Mint sprig

Add .25 ounce of the Mint Syrup to each of two chilled cocktail glasses and set aside.

Add the rum, lime juice and ice to a blender and blend until a uniform frappé consistency.

Divide the mixture evenly between the two glasses and top each with an additional .25 ounce of the Mint Syrup.

Garnish each glass with a mint sprig.


1 cup Fresh mint leaves, tightly packed
3 oz Simple syrup (one part sugar, one part water)
PREPARATION: Bring a small saucepan half-full of water to a boil over high heat. Add the mint and blanch until wilted and bright green, about 5 seconds. Strain and add to a blender with the simple syrup. Blend until thoroughly liquefied and strain through a fine-mesh sieve, pressing firmly to extract all the liquid. Refrigerate before using. (Recipe yields about 3 ounces, enough for 6 drinks.)

Blend all of the ingredients in a blender with 1 cup of cracked ice until smooth, and pour into the Old Fashioned glass.

One of the Great Joys of  LIFE & TRAVEL Is  Food


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July 23, 2018 |

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