Frozen summer drinks and cocktails with recipes to help stay cool

Miami summers can be brutal, but don’t let the rising temperatures and unwavering humidity levels put a damper on your poolside partying. Keep your cool (and your buzz) with these delicious frozen adult drinks.

dolores

1.  Frozen Sangria at Dolores

3 ounces of Peach Schnappes

3 ounces of Triple Sec

3 ounces of Sour Apple

1 cup of natural lemon juice

Orange vodka water

Tangy lemon syrup

Black and green tea syrup

Combine ingredients in a blender, mix, then add ice and blend until desired consistency is achieved.

Recipe by Dolores But You Can Call Me Lolita (Miami)

negroni

2. Frozen Strawberry Negroni

1 ounce of Campari

1 ounce of Bulldog Gin

1 ounce of Cinzano 1757 Sweet Vermouth

3/4 ounce of orange juice

1/2 ounce of simple syrup

1 strawberry

Add all ingredients to a blender and blend until smooth. Then, garnish with a strawberry and orange slice. 

Recipe by Jeremy Ortel, Donna (Brooklyn)

grun

3. Grun with Envy

Jager Colada

1 ounce of Jagermeister

3/4 ounce of fresh pineapple juice

1/2 ounce of fresh lime juice

3/4 ounce of coconut cream

Matcha-mint Gimlet

1.5 ounces of gin

3/4 ounce of fresh lime juice

1/2 ounce of Matcha Tea

1/2 ounce of simple syrup

Handful of fresh mint leaves

Combine all the ingredients from the Jager Colada into a blender with half a cup of ice. Blend, then pour into the bottom of a hurricane glass. Combine all the ingredients of the Matcha-mint Gimlet in a blender with half a cup of ice. Blend, then pour on top of the Jager Colada. Garnish with grated orange peel and matcha powder, if you have it. 

Recipe by Kalliopi Carolyn, Featherweight (Brooklyn)

LN2

4. Ln2 Caipirinha 

1/2 ounce of Brazilian Cachaca

3 1/2 lime wedges, zested

3 ounces of fresh lime juice

284 grams of Sugar

27 1/2 ounces of liquid nitrogen

Combine the Cachaca and lime mixture in a bowl and add liquid nitrogen. Slowly mix the two together. When the mixture has the consistency of a sorbet, serve into a glass cup and garnish with a light amount of lime zest and edible flowers. 

Recipe from The Bazaar at SLS South Beach, makes 8.5 servings.

el cabo

5. El Cabo Margarita

2 ounces of Exotico Reposado Tequila

3/4 ounce of fresh squeezed lime juice

1/4 ounce of fresh squeezed lemon juice

1 ounce of Triple Sec

1 ounce of Agave Nectar

Combine the ingredients and shake vigorously at least 20 times. Strain the mixture over fresh ice and garnish with a salted rim. 

Recipe by Cabo Flats Cantina & Tequila Bar (Miami)

6. Frozen Stormy Weather

1 1/2 ounces of Flor de Cana

3/4 ounce of lime juice

3/4 ounce of ginger syrup

1/4 ounce of ancho reyes chili liqueur

Combine the Flor de Cana, lime juice and ginger syrup in a blender with half a cup of ice. Float the ancho reyes chili liqueur over the top and garnish with lime.

Recipe by Brick (Miami)

sam adams

7. Sam Adams Summer “Ale-Fresca” Popsicle

1/3 cup of juice from 3 small to medium sized lemons (they should smell aromatic)

1/4 cup of juice from 1 pink grapefruit

2 tbsp of sugar

1 bottle of Summer Ale

1 tsp of lemon zest

1 tsp of grapefruit zest

Juice the lemons and grapefruit, then combine the juice with sugar and stir until dissolved. Add the Sam Adams Summer Ale slowly to prevent much foam from forming, then add the zests. Taste the mix and adjust the sweetness by adding more sugar if needed. Using ice cube trays or 2 ounce paper cups as ice molds, pour the mixture into your molds, cover with aluminum foil and poke tooth picks into the center of each one. The foil will keep the stick from falling sideways. Allow to freeze overnight. 

Recipe by Sam Adams

grappa

8. Frozen Grappa

1 liter of Grappa

5 lemons

5 tbsp. of sugar

Wash and dry the lemons and peel as thin as possible. Add the lemon peels into a large jar, then add the Grappa and sugar. Cover and leave at room temperature for two weeks. After two weeks, remove the lemon peels, pour into a bottle and freeze. Recipe makes one liter.

Recipe via Il Mulino (South Beach)

guayaba

9. Guayaba Dream Cocktail

1/2 ounce of simple syrup

1/2 ounce of fresh lime juice

2 ounces of Boron Guava Puree

2 dashes of orange bitters

2 ounces of Kettle One orange vodka

1/2 ounce of ginger beer

1/4 ounce float of Disaronno

Add all the ingredients (except for the ginger beer and Disaronno) to a mixing glass and shake with ice. Add 1/2 ounce of ginger beer to a Collins or Hurricane glass and top with fresh ice cubes or crushed ice. Strain the mixture over the ginger beer and top with 1/4 ounce of Disaronno. Garnish with an edible orchid and pineapple leave. For a slushy variation, use Kelvin Slushy ginger syrup in place of the beer. 

Recipe via SUGARCANE raw bar grill (Miami)

killer bee

10. Killer Bee

1/4 ounce of lime juice

1/2 ounce of Bee Sauce (Thai chili, palm syrup, lemongrass ginger)

2 ounces of BluePrint Lime Ginger Juice (available at Whole Foods)

1 1/2 ounces of Beefeater gin

Ice

Combine the ingredients with a handful of ice in a NutriBullet and blend until smooth.

Recipe via NaiYaRa (Miami)

frozen

11. Frozen Kaiko Collins

1 1/2 ounce of vodka

1 1/2 ounce of sake

3/4 ounce of cucumber juice

3/4 ounce of lemon juice

3/4 ounce of basil syrup

Mix the ingredients together and blend with ice.

Recipe via Nautilus Cabana Club (Miami)

marg

12. PM Fish & Steak House’s Frozen Margarita

1 ounce of lime juice

1 ounce of Madrilena Jarabe Natural (sweetener)

1 ounce of Cointreau

2 ounces of Milagro Tequila

1 tbsp. of ice

Place contents in a blender, then blend until ice is crushed. Pour into a margarita glass and garnish with a lime wheel.

Recipe via PM Fish & Steak House (Miami)

guava

13. The Continental’s Frozen Guava Margarita

1/2 cup of guava puree (the sweeter the better)

8 ounces of tequila (Sauza Blue works well)

2 ounces of freshly squeezed lime juice

4 cups of ice

Blend in a blender and add simple syrup (equal parts sugar and water boiled and cooled) to taste depending on the sweetness of the guava and your preference. 

Recipe via The Continetal (Miami Beach)

melon

14. Baby Jane’s Frozen Hooley Melon

1 1/2 ounce of Soul Cachaca

1/2 ounce of lime juice

1/4 ounce of rich simple syrup

1/4 ounce of watermelon liqueur

2 ounces of homemade watermelon puree

Sugar ring, mint and watermelon

Combine the ingredients with ice in a blender, then rim with sugar and garnish with mint and watermelon. 

Recipe via Baby Jane (Miami)

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