New Blends on the Block

Frozen cocktails are coming into their own as the craft renaissance brings complexity and precision to blended drinks. Want to experiment at home? You'll almost always need to add more syrup and citrus than you would in a shaken or highball cocktail, in order to keep the integrity of flavor that would otherwise be diluted by the addition of ice. P.S. If your blender has a drink or slushie setting, use it. 

Frozen Ginger Paloma

A perfect treat for a hot summer afternoon. This blended version of the Mexican favorite has a touch of spice for a wickedly delicious cocktail. Recipe for Frozen Ginger Paloma.

Sicily on Ice

Blood orange is the perfect complement to Campari in this frozen, fruitier cousin to a Negroni. A perfect mix of complex flavor and easy drinking - this will satisfy your friend that loves a strawberry daiquiri and the discerning drinker.  Recipe for Sicily on Ice. 

Cuyá Colada

This lighter version of the tiki classic, Piña Colada, uses coconut milk instead of coconut cream. The addition of Tropical Passionfruit Syrup adds dimension and makes it a fruity delight. We used gold rum, but a flavorful dark rum would work nicely. Recipe for Cuyá Colada.