The Best Frozen Cocktails Recipes for Summer

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

• Lemon wedge

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

• Lime wheel

• Maraschino cherry

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 and 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

• Lime wheels

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

• Sparkling water

• Lemon twist

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

• Lime wedge

• 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.