THE COOL CLUB
There’s just something about a slushie that screams nostalgia, but we can’t help but hate waiting for that cinema trip or the sound of the ice cream van to enjoy one. Which is why we’ve pulled together 10 of our favourite frozen cocktail recipes for you to indulge in this Summer! From classic cocktails turned ice-cold frozen tipples to cocktails made with our favourite ice lollies, there’s something for everyone to enjoy whilst the sun keeps shining, just don’t forget the ice!
Frozen Pornstar Martini
Ingredients
x 1 handful Party Ice
x 3 Passionfruits
x 120g Frozen Mango
x 45ml Vanilla Vodka
x 30ml Passoa
A squeeze of Lime Juice
Garnish: 1/2 a Passionfruit
Method
1. Scoop the insides of 3 passionfruits into a fine mesh strainer. Push the passionfruit through the strainer using the back of a spoon to create your puree.
2. Add a handful of Party Ice, the frozen mango, puree, vodka and Passos to a blender with a squeeze of lime juice. Blend until smooth.
3. Pour your cocktail into a glass and garnish with ½ a passionfruit. Enjoy your frozen pornstar martini!
Fab Lolly Cocktail
Ingredients
x 100ml of vodka
x 50ml a shot of grenadine
x 4 Fab Lollies (2 for garnsh, 2 for cocktail)
x 1 Large Scoop of vanilla ice cream
x 2 Handfuls Party Ice
x 6 Melted squares of milk chocolate
x 1 Bowl of hundreds of thousands
Method
1. Melt the chocolate in the microwave. Dip the glasses upside down into the chocolate and then dip into the sprinkles. Leave to harden in the fridge whilst you make the cocktails.
2. To make the bottom layer add 2 Fab lollies, 1 x handful Party Ice, 50ml Grenadine and 50ml of Vodka to a blender. Blend till you get a thick slushie consistency.
3. For the top white layer add 1 large scoop of vanilla ice cream, 50ml of vodka, 1 handful Party Ice to a blender. Blend till you get a thick slushie consistency.
4. Spoon the red layer between the two glasses, followed by the white layer. Add slowly so it doesn’t mix together.
5. Garnish with a mini fab on top to serve. Enjoy!
Frozen Espresso Martini
Ingredients
x 1 handful Party Ice
x 30ml Cold Brew Espresso
x 40ml Vodka
x 30ml Kahlua
x 20ml Simple Syrup
Garnish: Baileys Whipped Cream, Coffee Powder & Espresso Beans
Method
1. Add a handful of Party Ice, cold brew, vodka, Kahlua and simple syrup to a blender and blend until smooth.
2. Pour the cocktail into a martini glass.
3. To serve, top with Bailey’s whipped cream, a sprinkle of coffee powder and a couple of espresso beans.
Fruit Pastille Lolly Cocktail
Ingredients
x 60ml of Gin
x 30ml Peach Schnapps
x 3 Rowntrees ice poles
x 1 fruit pastille ice lolly
x 3 handfuls of Party Ice
Method
1. Blend 20ml of the gin, 10ml of the peach schnapps, a handful of the Party Ice and a Blackcurrant ice pole. Remove from the blender and pour into the glass till about 1/3 of the way up.
2. Then blend another 20ml of gin, 10ml of each schnapps, a handful of Party Ice and an orange ice pole. Remove from the blender and pour into the glass on top of the blackcurrant mix up to 2/3rd of the way up to create a layered effect.
3. Finally, blend the last 20ml of the gin, 10ml of the peach schnapps, a handful of the Party Ice and a Strawberry ice pole. Remove from the blender and add to your glass as the 3rd and final layer.
4. Garnish with fruit pastilles and a fruit pastille lolly to serve.
Frozen Hot Honey Peach Margarita
Ingredients:
x 1 handful Party Ice
x 100g Frozen Peach and Nectarine Slices
x 40ml Tequila
x 10ml Cointreau
Juice of 1 lime
x 1tbsp Hot Honey
Garnish: Tajin, Lime, Peach and Mint
Method
1. Add the frozen peach, tequila, Cointreau, lime juice, hot honey and Party Ice to a blender and blend until smooth.
2. Dip the rim of your glass into some hot honey and then sprinkle with Tajin to coat the glass.
3. Add your frozen cocktail to the glass and garnish with a slice of peach, lime wheel and a sprig of mint.
Solero Ice Lolly Cocktail
Ingredients
x 1 Handful of Party Ice
Juice from 1 lime
x 25ml of Vodka
x 25ml of Passoa
x 150ml of Rubicon
x 2 Solero Lollies
x 1 Passionfruit
x Shot of Prosseco
Method
1. Add the Party Ice, 25ml of vodka, 25ml of Passoa, 25ml of sugar syrup to the blender with 150ml Rubicon, Juice from 1 lime and a full tropical Solero lolly. Blend until you get a thick slushie consistency.
2. Spoon into Martini glasses and spoon a little of the passionfruit over the top. Serve with a whole solero in the top and a shot of prosecco. Enjoy!
Frozen Pina-Margarita
Ingredients:
x 1 handful Party Ice
x 50ml Tequila Blanco
x 60ml Cream of Coconut
x 50ml Pineapple Juice
x 10ml Agave Syrup
x 10ml Lime Juice
Garnish: Toasted Coconut & Lime Wheel
Method
1. To make your toasted coconut, dice coconut meat finely and toast in a non-stick pan at medium heat until golden.
2. Drizzle one side of a short glass in agave syrup and roll it over your toasted coconut, then set aside whilst you create your cocktail.
3. Add two handfuls of Party Ice to a blender with your tequila, cream of coconut, agave syrup, pineapple juice and lime juice then blend until a slush-like consistency.
4. Pour the contents of the blender into your glass before garnishing with a lime wheel, enjoy your Pina-Margarita!
Frozen Aperol Spritz
Ingredients:
x 450g Party Ice
x 4 Callippo Orange Ice Lollies
x 200ml Aperol
x 1 bottle Prosecco
Garnish: Orange Wheels
Method
1. Chop up the Callippos and add to a blender. Blend until they appear more mashed up.
2. Add 100ml of Aperol, all the Party Ice and the full bottle of prosecco into the blended Callippo’s and blend again until the mixture has a slushie-esque consistency.
3. Pour the frozen cocktail into your jug and add the remaining 100ml of Aperol and stir to combine. Serve with an orange wheel in each glass and enjoy!
Frozen Lime Margarita
Ingredients:
x 1 handful Party Ice
x 15ml Blue Curacao
Juice of 1 Lime
x 30ml Tequila
x 30ml Sugar Syrup
Garnish: Salt and a lime wedge for the rim, Mixologist’s Garden Lime Slices
Method
1. Add the salt to a plate, run the lime wedge around the rim of the glass then dip into the salt.
2. Add the tequila, blue curacao and sugar syrup to a blender with the juice of 1 lime and a handful of Party Ice. Blend until you get a thick slushie like consistency.
3. Pour into your glass and garnish with 3 Mixologist’s Garden lime slices and enjoy your Frozen Lime Margarita!
Watermelon Froze Sangria
Ingredients:
x 4 handfuls Party Ice
x 1 Small Watermelon (Cut into chunks)
x 500ml Rose Wine
x 120ml Lime Juice
x 60ml Elderflower Liqueur
x 60ml Prosecco
x 1 handful Fresh Mint
Garnish: Watermelon Wedge
Method
1. Chop your watermelon into chunks and add to a blender. Add your lime juice with a handful of mint and blend on high.
2. Add the Party Ice, elderflower liqueur, rose wine and prosecco to the blender and blend again.
3. Add to a tub and place in the freezer for at least an hour. To serve, scoop the Watermelon Froze Sangria into glasses and garnish with a wedge of watermelon.
