For the Hatch Green Chile Frozen Margarita from Rancho Lewis, add a half cup of ice to a blender and pulse. Add two ounces tequila, one ounce green chile puree, and three quarter ounces each of lime juice and agave simple (all chilled) and blend. Add another half cup of ice to blender until you reach desired thickness. Courtesy of Rancho Lewis
Called the White Frosa Rosa, this cocktail is made by pouring one bottle of Rosa Regale Sparkling White into ice cube trays and freezing until solid. Once frozen, combine with two cups sliced strawberries and a splash of orange liqueur for extra sweetness if desired. Blend until smooth and garnish with a strawberry slice!Courtesy of Rosa Regale
Make the Templeton Frozen Julep by combining two ounces Templeton Rye 4 Year, a half ounce crème de menthe, one ounce pineapple juice, and a quarter ounce lime juice in a blender with ice. Blend until smooth. Pour in glass and top with lemon-lime soda, then garnish with a sprig of mint.Courtesy of Templeton Rye
For the Frozen Paloma by Jordan Moton of Sullivan’s Fish Camp, you need eight ounces each of grapefruit juice and tequila, two ounces agave syrup, and four ounces lime juice. Add all ingredients to a blender with ice. Blend and pour into salt-rimmed glasses.Courtesy of Sullivan’s Fish Camp
Making the Batida is simple: Just add two ounces Novo Fogo Silver Cachaça, one ounce BG Reynolds Passion Fruit Syrup, and a half ounce each of coconut milk and lime juice to a blender with a half cup of ice and blend until smooth. Enjoy!Courtesy of Novo Fogo
Christian Favier’s Ron Con Cola recipe from The Ordinary says to combine two and a half cups Brugal Añejo Rum, one cup cola syrup, a half cup Amaro Ramazzotti and fresh lime juice each, a quarter cup fresh ginger juice, and three cups crushed ice in a blender and blend on high for 20 seconds. Serve in your favorite glass with a straw.Courtesy of The Ordinary
To make Aba’s Go Freezy on Me, combine five ounces each of lime juice, simple syrup, Lo-Fi Gentian Aperitif, and Chinola Passion Fruit Liqueur, plus two and a half ounces grapefruit juice, 20 ounces rosé, and 10 ounces water. Pour the mixture into bags and freeze. Remove from freezer, break into small chunks, and blend until slushy-like.Courtesy of Thomas Mizuno-Moore, Senior Beverage Manager at Aba
Create this Watermelon Slushy by adding chunks of one watermelon, cubed and frozen, with a half cup of mint lime syrup to a blender. Blend until the consistency is that of a slushy. Add one cup NOLET’S Silver Gin, then pour and garnish with watermelon, mint, and a sprinkle of black sesame seeds. Courtesy of NOLET’S Gin
To make BABE Frosé, start by pouring four cans BABE Rosé or BABE 100 Rosé into a bag. Set inside a dish and freeze overnight. Then add the frozen BABE Rosé, a quarter cup vodka, and four tablespoons strawberry simple syrup to a blender and blend until smooth. Serve immediately.Courtesy of BABE Wine
For the Strawberry Slushy Martini, combine two ounces Crystal Head Vodka, one ounce lime juice, a quarter ounce agave syrup, and about five frozen strawberries in a blender. Pulse until it forms a puree. Add ice and pulse until it’s a slushy. Pour into a martini glass with a sugar rim. Garnish with a fresh strawberry, fresh mint, and a lime wheel.Courtesy of Crystal Head Vodka
The fruit-forward Tropical Storm from Mex 1 Coastal Cantina in Charleston, South Carolina calls for light and gold rum, pineapple, orange, and mango to be blended together. Happy sipping!Courtesy of Mex 1 Coastal Cantina