Story by: Anna McGauley Stockton
When the Gulf Coast temperatures rise, residents and visitors alike start looking for a little relief from the hot days. While some seek the comfort of the blessed AC indoors, others take to the water for a dip to cool off a bit, while still others find relief and contentment in the form of an icy frozen cocktail. And while the popularity of frozen drinks has waned in the past few decades, I feel a frozen cocktail revival is in order. So, let’s pull out the daiquiri glasses, crank up the Jimmy Buffett, and enjoy some frozen concoctions. After all, Jimmy “stayed up all season” in Margaritaville so we could put some booze in the blender…
Pina Colada
8 ounces white rum or gold rum
8 ounces cream of coconut
6 ounces can pineapple juice
12 ounces frozen pineapple chunks
4 cups ice
Pineapple wedges and Maraschino cherries with stems for garnish
Add all ingredients (except garnishes) to a blender, in the order they’re listed above.
Blend until smooth. Pour into serving glasses and garnish as desired.
Frozen Margarita
¾ cup blanco tequila
½ cup fresh lime juice
½ cup triple sec
½ cup simple syrup or agave nectar
4 cups ice
In a blender, combine tequila, lime juice, triple sec, simple syrup, and ice. Blend until smooth.
Rim the glasses with lime wedge and roll in salt, sugar ,or chili-lime seasoning (optional). Pour in margarita mixture and serve, garnished with lime slices.
Frozen Tequila Sunrise
1½ cups tequila
6 ounces can of frozen orange juice concentrate
4 cups crushed ice
Grenadine (for serving)
Orange slices & maraschino cherries for garnish
Blend tequila, frozen orange juice concentrate, and ice until smooth and slushy.
Measure and pour ½ ounce of grenadine into a tall glass. Fill the glass a third of the way with frozen orange cocktail. Use a cocktail spoon to mix the grenadine into the frozen drink.
Fill the rest of the glass nearly to the top.
Garnish with an orange wedge and a maraschino cherry.
