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Frozen Cocktail Recipes to Try at Home
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How To Make Frozen Cocktails
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
The Sun Tavern’s Frozen Irish Coffee
Ingredients
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
Method
Add all ingredients together into a blender and blend until smooth (be sure not to over blend; your frozen Irish coffee should have the consistency of a very thick milkshake). Garnish with coffee beans or dust with ground coffee.
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
Cointreau Frozen Margarita
Ingredients
30ml Cointreu
50ml Blanco Tequila
20ml Fresh lime juice
Handful of ice
Lime wedge for garnish
Method
Blend all the ingredients together, shake and strain into a salt rimmed coupe. Garnish with a wedge of lime.
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
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
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
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
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
Italicus Sgroppino
Ingredients
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
Featured image: Getty Images
