As we enter the hottest month of the year, you might be running your AC unit into the ground, cutting all your jeans into jorts or sticking your head in the freezer (no shame, we’ve all been there). Especially in Florida,
As we enter the hottest month of the year, you might be running your AC unit into the ground, cutting all your jeans into jorts or sticking your head in the freezer (no shame, we’ve all been there).
Especially in Florida, where it always feels like summer, it’s imperative to find ways to beat the heat. For all its beauty and charm, the Sunshine State can be brutal once the sweat starts trickling down your back (*shudder*).
We know a way to keep you cool all summer long from the inside out. Bonus: it involves blending up some delicious cocktails.
Check out our top 10 frozen cocktail recipes to help you ride the heat waves below. These frozen concoctions are guaranteed to help you hang on.
The Recipe:
1 ½ ounces Bacardí Superior (would also work well with spiced rum)
1 ounce lemonade
1 ounce iced tea
½ ounce simple syrup
1/4 cup frozen peaches
1/2 cup ice cubes
Combine rum, lemonade, iced tea, simple syrup, frozen peaches and ice in a blender and blend until smooth. Pour into a glass and garnish with a lemon wedge.
The Recipe:
¾ ounce Chinola Passion Fruit Liqueur
1 ounce Palms Silver Rum
¾ ounce fresh lime juice
½ ounce simple syrup
Combine liqueur, rum, lime juice and simple syrup in a blender with ice. Blend thoroughly until smooth. Pour into a glass and garnish with a lime wheel and maraschino cherry.
The Recipe:
6 ounces Tito’s Handmade Vodka
12 ounces pineapple juice
4 ounces cream of coconut
4 cups of ice
Add vodka, pineapple juice, cream of coconut and ice to a blender. Blend until smooth. Serve in a glass and garnish as desired.
The Recipe:
2 ounces Bumbu Original Rum
1 ½ ounces Bumbu Crème
3 ounces cold brew coffee
⅕ ounce orgeat syrup
2 cups ice
Whipped cream
Add rum, rum crème, coffee, orgeat syrup and ice to a blender with ice. Blend until smooth. Pour into a glass and garnish with whipped cream.
The Recipe:
Salt and sumac spice mixture*
1 ounce Cointreau Liqueur
2 ounces Los Rijos Silver Tequila
¾ ounce fresh lime juice
4 cubes fresh papaya
1 cup ice
Jalapeño slice
*Salt & Sumac Spice Mixture:
½ cup sea salt
3 tablespoons sumac spice
For the salt and sumac spice mixture: Combine sea salt and sumac in an electric grinder and blend. Set aside until ready to use.
For the cocktail: Rim a glass with salt and sumac spice mixture and set aside. In a blender combine liqueur, tequila, lime juice, papaya and ice. Blend until smooth and pour into rimmed glass. Garnish with a slice of jalapeño.
The Recipe:
3 ounces Crown Royal Peach Canadian Whisky
3 fresh peaches, pitted
12 ounces frozen lemonade concentrate
24 ounces water
Peach slices
Combine whisky, three peaches, frozen lemonade concentrate and water in a blender. Blend until smooth. Pour into a glass and garnish with a peach slice.
The Recipe:
10 ounces Bartenura Moscato D’Asti
1 ½ ounces Smirnoff Citrus Vodka
1 ½ cup frozen raspberries
1 ounce simple syrup
½ ounce fresh lime juice
Add wine, citrus vodka, frozen raspberries, simple syrup and lime juice in a blender. Blend until smooth. Pour into a glass and garnish with lime wheels.
The Recipe:
16 ounces Chopin Vodka
12 ounces frozen pink lemonade concentrate, thawed
1, 2-liter bottle lemon-lime soda
Combine vodka, frozen pink lemonade concentrate and lemon-lime soda in a large container. Stir to combine and freeze for at least 6 hours or overnight. Remove from freezer at least one hour in advance before serving. Once slightly thawed, use a fork to crush mixture into a slush. Serve in a glass and top with a splash of sparkling water. Garnish with a lemon twist.
The Recipe:
2 ounces Jose Cuervo Especial Silver Tequila
2 cups fresh mango, cubed
2 cups ice
2 ounces fresh lime juice
1 ounce triple sec
Agave, to taste
Pinch of salt
Chili powder
Add tequila, mango, ice, lime juice, triple sec, agave and salt into a blender. Blend until smooth. Pour into a glass and garnish with a lime wheel and chili powder.
The Recipe:
2 cups diced frozen mango
2 cups sliced frozen peaches
1 cup frozen raspberries
16 ounces Duplin Goin’ Coastal, chilled
2 ounces Domaine de Canton Ginger Liqueur
Frozen pineapple-mango ice cubes*
Honey syrup**
4 ounces Palms Spiced Rum
Pineapple wedge
Pineapple leaves
*Frozen Pineapple-Mango Ice Cubes:
8 ounces pineapple juice
8 ounces mango juice
**Honey Syrup:
½ cup honey
4 ounces boiling water
For the frozen pineapple-mango ice cubes: Add pineapple juice and mango juice to a blender and blend together. Pour into ice cube trays and freeze until firm.
For the honey syrup: Add honey to boiling water and stir until honey is completely dissolved. Set aside to cool completely.
For the cocktail: Place 4 glasses in freezer to chill. Add frozen mango, peaches, raspberries, Duplin Goin’ Coastal blush wine, ginger liqueur, pineapple-mango ice cubes and honey syrup to a blender. Blend mixture at high speed until it reaches a slushy consistency. Remove glasses from freezer and pour in mixture, leaving an inch of space at the top. Top each glass with 1 ounce of spiced rum. Do not stir. Garnish glasses with pineapple wedge and a pineapple leaf. Serves 4.
