Happy Summer! This year the season made it's official entrance with 90degree temps on the solstice. So pair that with school letting out and kids running wild it's enough to drive anyone bonkers. Enter the answer... the frozen cocktail. And before you say "Duh" and close your computer or head back to Instagram, you will NOT find a Margarita or even a Lava Flow...no people...these are sexy, chic and look as good in your hand as they do in your body. These will elevate any drunken messiness into fancy drunken messiness.
So without further adieu and because it's not getting any cooler and the kiddos are yelling at you because they are "bored", we give you...frozen cocktails...
We love this Froze so much that this is the second time we are posting about it. It's frozen Rosé! How pretty is this on a hot summer night (day)?!
MAKES 4 TO 6 SERVINGS
- 1 750 ml bottle hearty, bold rosé (such as a Pinot Noir or Merlot rosé)
- ½ cup sugar
- 8 ounces strawberries, hulled, quartered
- 2½ ounces fresh lemon juice
Pour rosé into a 13x9" pan and freeze until almost solid (it won't completely solidify due to the alcohol), at least 6 hours.
Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes.
Scrape rosé into a blender. Add lemon juice, 3½ ounces strawberry syrup, and 1 cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes.
Blend again until frosé is slushy. Divide among glasses.
This stress and thirst quenching beauty is dedicated to the almost birthday girl...the frozen Paloma! Grab some chips and guac, close your eyes and sip on this grapefruit and mescal cocktail.
Ingredients (from serious eats)
- 4 ounces (120ml) fresh juice from 1 to 2 pink grapefruits
- 1 1/2 ounces (45ml) fresh juice from 2 limes
- 1 ounce (30ml) agave
- 4 ounces (120ml) mezcal
- 1/4 teaspoon (1g) kosher salt
- 2 cups ice (14 standard cubes)
- Lime wheel, sliced in half crosswise, for garnish (optional)
Add grapefruit juice, lime juice, honey, mezcal, and salt to a resealable container. Shake or stir to mix; make sure all agave is dissolved. Place in freezer for at least 4 and up to 10 hours.
When ready to serve, add mezcal mixture and ice to a blender. Blend until uniform and pour into 2 glasses. Garnish each glass with half a lime wheel, if desired, and serve immediately.
There was a time in my life when I was OBSESSED with sangria. Yep it was the same time that eating sugary wine made me feel spectacular and probably not gain an ounce. Since then I have learned that looking at sugar makes me gain weight and more than a glass of wine makes me dizzy (thanks dying thyroid and aging)! SO when I came across this delicious blend of sorbet and wine it took me back to those days. Now the frozen sangria is my go to on hot summer night BBQs instead of the ice cream.
- 2 pints sorbet (Blood Orange and Roman Raspberry from talenti )
- 1/2 lime, juiced
- 1/2 bottle of cabernet sauvignon or other dry red wine
- 1/4 cup mixed berries (optional)
Add all ingredients to a blender and mix until smooth. Add more wine if too thick, or more sorbetto if too thin. Garnish with berries and serve immediately, or freeze for later use.
We love the idea of making a smoothie from our favorite cocktails and pretending its fancy...what's your go to for summer parties?