Like a slush puppy, but better
With summer in full swing (ish), it’s time for the frozen cocktail to make its summer debut. Cool down with these delicious frozen cocktail recipes, easy enough to knock up at home.
4 Peach Cocktail Recipes To Try This Weekend
Frozen Cocktail Recipes to Try at Home
Italicus Sgroppino
Italicus Sgroppino
- 2 parts Italicus – Rosolio di Bergamotto
- 2 parts Prosecco DOC
- 1 ice scoop lemon sorbet
Method
Scoop the lemon sorbet into a coupe glass. Add Italicus – Rosolio di Bergamotto, then top with Prosecco and garnish with a bergamot zest.
Recipe courtesy of Italicus, rosolioitalicus.com
Frozen Rum Banana Colada
Ingredients
- 60ml Aluna Coconut
- 1 frozen banana
- 15ml maple syrup
- 100ml coconut milk
- 3-4 ice cubes
Method
Put all ingredients in a blender and blitz. Serve over ice and garnish with a slice of banana.
Recipe courtesy of Aluna Coconut Rum, available at waitrose.com
Baileys Strawberry Ice Cream Cocktail
Ingredients
- 2 – 3 scoops of Strawberry Ice-cream
- 50ml of Baileys Strawberries and Cream (or add as much or as little as you want)
- Handful of strawberries
- Handful of ice
Method
Add all the ingredients to a blender and blend until smooth. Pour into a glass and garnish with a strawberry.
Recipe courtesy of The Bottle Club, thebottleclub.com
Hennessy Pina Colada Cocktail
Ingredients
- 60ml Hennessy Very Special
- 15ml Spiced Rum
- 90ml Pineapple Juice
- 30ml Coconut Cream
- Dash of Cherry Brandy
- Garnish: Pineapple Wedge and Cherry
Method
Add all the ingredients to a blender with a scoop of ice and blend until smooth. Pour into a collins or hurricane glass and float the cherry brandy on top. Garnish with a pineapple wedge and a cherry.
Recipe courtesy of The Bottle Club, thebottleclub.com
Brockmans Gin Frosé
Ingredients
- 45ml Brockmans Gin
- 25ml Combier Rose liqueur
- 5ml Freshly squeezed lemon juice
- 100ml Sweet rosé wine
- 2 x small scoops crushed ice
Method
Add 45ml Brockmans Gin, 25ml Combier Rose Liqueur, 5ml Lemon juice and 100ml Rosé wine to a shaker and shake over ice. Then strain the contents into a large stemmed wine glass filled with crushed ice.
Alternatively add all the ingredients into a blender with ice cubes and blend until the ice is crushed, then scoop the frozen mixture into a large stemmed wine glass. Garnish with sugared or fresh rose petals.
Recipe courtesy of Brockmans Gin, brockmansgin.com
Baileys Almande Peach Smoothie
Ingredients
- 240ml Baileys Almande
- 2 tsp Vanilla
- 250g Peaches
- Coconut shavings
- Handful of ice cubes
Method
Place the Baileys Almande, ice cubes, vanilla and chopped peach in a blender and blend until you like the consistency.
Mix the icing sugar with a few drops of water to make a smooth thick paste. Coat the rim of two glasses with it, then dip them in the coconut shavings, press to secure them on.
Recipe courtesy of The Bottle Club, thebottleclub.com
Cointreau Frozen Margarita
Ingredients
- 30ml Cointreu
- 50ml Blanco Tequila
- 20ml Fresh lime juice
- Handful of Ice
- Lime wedge for garnish
Salvatore Russo’s Frosé
Makes two glasses
Ingredients
- 180ml rosé wine (the fruitier the better)
- 120ml Rose Vermouth (Belsazar is my favourite)
- A large handful of fresh strawberries
- 15ml agave syrup
- Ice, to fill the blender
Method
Throw everything into the blender, blend until smooth and serve in a wine glass. Garnish with a strawberry. Salute!
Recipe courtesy of Salvatore Russo, Head of Wine at Heliot Steak House.
The Sun Tavern’s Frozen Irish Coffee
- 40ml Irish Whiskey
- 15ml Coffee Liquor
- 25ml Espresso Coffee (If you don’t have Espresso you can use a strong instant coffee)
- 2 x Large scoops of vanilla ice cream
- 2 x ice cubes
Metaxa Frappe Collins
Ingredients
- Metaxa 12 Stars 40ml
- Antica Formula vermouth 25ml
- Angostura Bitters 2 dashes
Method
Pour all ingredients one by one into the glass, add crushed ice and stir gently. Garnish with a slice of dried orange.
Recipe courtesy of Metaxa & The Clumsies, metaxa.com
Featured image: GettyImages
MORE COCKTAILS: Cocktail Recipes: 4 Twists on the Classic Margarita / Cocktail Recipe for Summer: The Ultimate British Aperitif / The C&TH Guide to Creating Your Own Home Bar
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