It's true, fall is right around the corner (😭). But it's still a heat wave out there, and there are lots of opportunities to soak in all the fun summer has to offer. During these last few weeks of summer, it's imperative to squeeze in as a much sun, sand, BBQs, and day drinking as possible. And what better way to do that then bring out the trusty Vitamix or Magic Bullet and whip up some frozen cocktails for a crowd (or for just the two of you!)?
Frozen cocktails are refreshing treat—almost like getting a popsicle when you're a kid (and if you're a popsicle fan as an adult, there are tons of boozy options out there to choose from). Frothy, frozen drinks are super refreshing when temperatures rise, and fresh fruit adds some health benefits if you're going for more of a spiked smoothie kind of vibe. Many recipes tend to be on the sweeter side so it can sometimes be like having your drink and your dessert too (perfect combo in our book). The best thing about frozen cocktails? They're SO easy to make and to clean up after. Just throw all your ingredients together, turn on your blender, and you're ready to go.
Here are some of our favorite frozen cocktails to ride out the rest of the summer!
Hibiscus Honey Mint Julep
Created by Jenny Bullistron, Honey and Birch
1 1⁄2 parts Maker’s Mark bourbon
In a large glass or cocktail shaker, muddle together the simple syrup and fresh mint leaves. Add the Maker’s Mark bourbon and distilled water and mix together. Fill a julep or rocks glass with crushed ice. Pour the bourbon mixture over the crushed ice. Stir, fill to the top with more crushed ice. Garnish with chunk of honeycomb and mint sprig.
*For Hibiscus Honey Simple Syrup
- 3⁄4 parts water
- 3⁄4 parts honey
1 part dried hibiscus flowers
In a small pot, combine the water, honey and hibiscus flowers. Bring to a boil, then simmer for 10 minutes, stirring occasionally. Place a strainer over a bowl and pour the syrup into it to strain out the flowers. Shake the strainer a little bit to get all of the syrup out. Discard the flowers and allow the syrup to cool before using.
Created by Pamela Wiznitzer, Mixologist
2 parts Tres Agaves Blanco
1⁄2 part Coconut Water
Combine all ingredients in blender with ice. Blend and pour into a classic margarita glass. Garnish with a thin watermelon slice.
*For Hibiscus Simple Syrup
Boil hibiscus tea. Once hot, add in equal parts white sugar to the tea and let dissolve
Toasted Coconut Margarita
Created by Corralejo Tequila
11⁄2 oz. Corralejo Silver tequila
1 oz. Coco Lopez cream coconut
Finely chopped toasted coconut (to to garnish rim)
Measure and pour all ingredients into a blender. Blend on medium speed until ingredients are smooth. Pour contents of blender into garnished frozen margarita glass.
*For sweet and sour mix
- 3 cups water
- 3 cups sugar
- 2 cups fresh lemon juice
- 2 cups fresh lime juice
Combine water and sugar in large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Cool syrup. Mix syrup, lemon juice and lime juice in pitcher. Chill until cold. (Can be made 1 week ahead. Cover; keep chilled)