INDULGE

Blended & Splendid
By Kelly Magyarics


June 21st, 2018   |   By Kelly Magyarics

Smooth and creamy frozen cocktails deliver instant chill all summer long.

Is there anything legitimately cooler than a blended cocktail? They can easily make a Tuesday after-work happy hour feel like a tropical getaway. Keep guests in an easy, breezy relaxed summer mood with these nice, icy treats.

Summer SlushSummer Slush at Extra Fancy
Recipe created by Maxime Briere, Extra Fancy, Brooklyn, N.Y.
Verjus is the juice that results from pressing unripe grapes; here, it adds an acidic tang to this watermelon-coconut libation. A float of Italian Vermouth Punt e Mes rounds out the drink’s sweet fruitiness with an appealing bitter note.

1 ½ oz Seagrams Watermelon Vodka
1 oz coconut syrup (see note)
½ oz fresh lime juice
½ oz orange juice
½ oz Wolffer Estate Verjus
1 whole strawberry
1 small Makrut lime leaf
Punt e Mes, for float

Add the first five ingredients to an individual Bullet blender with ice. Pour into a Mason jar, float a little Punt e Mes on top and garnish with the strawberry and lime leaf.

For the coconut syrup:
Add 1 cup water and 1 cup sugar to a small saucepan. Bring to a boil, reduce heat to simmer and cook until sugar is dissolved. Add 1 can of coconut milk and a pinch of salt, and simmer for 10 minutes. Remove from the heat, let it cool and store in the refrigerator for up a week.

Merle EvansMerle Evans at Backwards Distilling Company
Recipe courtesy of Backwards Distilling Company, Casper, Wyo.
This craft distillery in Wyoming is inspired by the circus, so it makes sense to name a cocktail after the man who was the conductor for the Ringling Bros. and Barnum & Bailey Circus for 50 years. Inspired by the tiki cocktail “The Missionary’s Downfall” by Don the Beachcomber, it invites you to take a mini vacation via your glass, says owner Amber Pollock. “Let your mind wander and take your time with this tasty beverage!”

½ oz lime juice
1 oz simple syrup
1 oz honey syrup (equal parts honey and warm water, stirred to combine)
1 ½ oz Sword Swallower Rum (can substitute another white Rum)
2 oz fresh pineapple chunks
12 mint leaves
Mint sprig, for garnish

Blend all ingredients except garnish with ice. Pour into a tall glass, garnish with the mint sprig and serve with a long straw.

Maine ColadaBlueberry Colada at Cliff House Maine
Recipe courtesy of Caitlin Yee, Food & Beverage Manager, Cliff House Maine, Neddick, Maine
Food and Beverage Manager Caitlin Lee wanted to create a drink that mashed up her love of tiki tipples with a locally-grown fruit that thrives all year. “Taking a twist on a Piña Colada and mixing it with blueberries creates a vibrant purple drink that is to die for when you are lounging out by our pool,” she says. “The sweet and tart flavors of pineapple mix with Maine blueberries, and by adding coconut milk you get a rich velvety texture.”

2 oz blueberry Vodka
1 oz blueberry coconut syrup (see note)
2 oz pineapple juice
1 oz coconut milk
Coconut flakes and blueberries, for garnish

Blend together the first four ingredients with ice, serve in a Hurricane glass and garnish with the coconut flakes and blueberries.

For the blueberry coconut syrup:
Add 2 cups fresh blueberries, 1 cup coconut milk and ½ cup shredded coconut to a small saucepan and bring to a simmer for 10 minutes. Remove from the heat, let cool and process in a blender until smooth. Store the mixture in the refrigerator for up to several days.

Dippin Dots Daiquiri at JW Marriott San Antonio Hill Country Resort & SpaDippin’ Dots Daiquiri
Recipe courtesy of The Rivertop Grill at the JW Marriott San Antonio Hill Country Resort & Spa, San Antonio, Texas

The nine-acre River Bluff Water Experience at this hotel and resort boasts seven waterslides, multiple activity pools and an 1,100-foot long lazy river. Dippin’ Dots, the so-called “ice cream of the future,” is a hit here with the school-aged set, so bar staff decided to let adults in on the fun with this Strawberry Daiquiri riff. “Cocktails inspired by favorite flavors from childhood make us remember those carefree, rent-and-mortgage free summers of our youth,” says Rivertop Grill Manager Stacy Adams. “They bring back nostalgia [and] things that are familiar but add a whimsical touch.”

4 oz light Rum
½ c fresh strawberries
½ c frozen strawberries
2 oz fresh lime juice
Dippin’ Dots flavor of your choice (they prefer rainbow), for garnish
Maraschino cherry, for garnish

Blend the first four ingredients until smooth. Serve in a cup garnished with Dippin’ Dots and a cherry.

Picnic in the ParkPicnic in the Park at Pennyroyal
Recipe courtesy of Travis Sanders, Pennyroyal, Seattle, Wash.
Born and raised in Seattle, Sanders remembers walking to Luther Burbank Park with his dogs and a bucket to pick fresh blackberries to use for jam for their peanut butter and jelly sandwiches. When he got older, that experience turned to sipping a bottle of Rosé on a sunny patio or a boat on Lake Washington. His take on the Bramble combines both of those memories. “This drink is summer in a glass,” he says. “It just makes you want to sit in the sun on a patio and watch the ferryboats go by.”

1 ½ oz Copperworks Gin
½ oz Giffard Blackberry Liqueur
1 oz pineapple juice
½ oz Cana’s Feast Winery Rosé Hibiscus Syrup (see note)
¼ oz Campari
Mint sprig and fresh blackberries, for garnish

Blend the first five ingredients with ice, pour into a large wine glass and garnish with the mint sprig and blackberries.

For the Cana’s Feast Winery Rosé Hibiscus Syrup:
Add 2 cups Cana’s Feast Winery Rosé, 1 cup sugar, ½ cup fresh cherries and 2 ounces of brewed hibiscus tea to a saucepan. Bring to a boil, reduce the heat to a simmer and simmer for 30 minutes. Remove from heat, let cool and strain out solids. Store the syrup in the refrigerator for up to a week.

Whiski-Tiki from Coopers' Craft

Whiski-Tiki
Recipe courtesy of Coopers’ Craft Bourbon Whiskey
This versatile Bourbon brand is made for mixing, and its delicate oak and vanilla flavors play especially nicely with tiki ingredients, says Bourbon ambassador Michael Ring. The bitters add a spicy, citrusy kick – if you can’t find them, substitute a dash of another brand of spicy bitters and a dash of citrus bitters.

2 oz Coopers’ Craft Bourbon Whiskey
2 oz pineapple juice
1 oz orange juice
½-1 oz orgeat or almond syrup
2 dashes 1821 Japanese Chili and Lime Bitters
Bitters, edible flowers, pineapple slice and/or pineapple leaves, for garnish

Blend all ingredients except garnishes with ice on high for 15 seconds or until very smooth. Pour into a tiki mug or glass and garnish as desired. Serve with a metal straw.

Hurricane at Assembly Rooftop LoungeHurricane
Recipe courtesy of Dorothy Rondomanski, Lead Bartender, Assembly Rooftop Lounge, Philadelphia, Pa.
The rooftop lounge where this drink is served is up nine stories and overlooks Philadelphia’s art and museum district. Its al fresco setting is the perfect spot to sip this deceptively potent yet fruity homage to the drink made famous at Pat O’Brien’s on Bourbon Street in New Orleans.

1 ½ oz Cruzan Rum
1 ½ oz Myers Rum
¾ oz passion fruit juice
¾ oz orange juice
¼ oz lime juice
Orange slice and a cherry, for garnish

Add the first five ingredients to a blender, add ½ cup ice and blend on high for 15 seconds or until very smooth. Pour into a Hurricane glass and garnish with the orange slice and the cherry.

Juniperus Gin SgroppinoJuniperus Gin Sgroppino at Capofitto
Recipe courtesy of Stephanie Reitano, Owner and Founder, Capofitto and Capogiro Gelateria, Philadelphia, Pa.
This elixir is commonly served in Italy between courses as a palate refresher. It’s tart, tangy, light and refreshing. What’s best about it is you don’t need to bust out the full-sized blender – a whisk will do just fine. Feel free to riff on the garnish, substituting a lavender sprig, basil or thyme for the mint.

1 ½ oz Bluebird Distilling Juniper Gin
3 oz Isotta Manzoni Prosecco
4 oz lemon sorbetto

Whisk together the sorbetto and a splash of Prosecco in a stainless steel bowl or cocktail shaker until fully incorporated. While whisking, slowly pour in the gin and the remainder of the Prosecco, then pour into a coupe glass.

Los Rosa 'Rita Slushie at Bagby Beer CompanyLos Rosa ‘Rita Slushie
Recipe courtesy of Bagby Beer Company, Oceanside, Calif.
Co-owner Dande Bagby was stirred to create this drink after the deliveries of blood oranges his staff received from nearby Kallisto Farms. “The intense citrus flavor of these oranges is only surpassed by their incredible color, which makes for a really eye-catching and beautiful cocktail,” says co-owner Dande Bagby. “With great fresh ingredients, quality, thoughtful recipe design and fun, creative flavors, we hope our guests finish one of our slushies with an elevated standard for what a frozen drink can be.”
Makes 3 gallons

84 oz Arette Reposado Tequila
32 oz Bauchant Orange Liqueur
120 oz freshly squeezed blood orange juice, strained
22 oz freshly squeezed lime juice
42 oz simple syrup
96 oz water, filtered hard

Add all ingredients to a slushie machine and process until smooth.

Valley SlingThe Valley Sling at Clever Koi
Recipe courtesy of Joshua James, Mixologist, Clever Koi, Phoenix, Ariz.
This Southwest riff on a classic Singapore Sling subs in agave, which gives it a black pepper kick but still lets the other flavors show through, says James. “When flash blending a cocktail, you’re achieving dilution very quickly [so] around three to five seconds of blending will give you the perfect cocktail.”

1 ½ oz El Destilador 100 Proof Blanco Tequila
¼ oz Agricanto Liqueur
¼ oz Benedictine
¼ oz Cointreau
2 oz pineapple juice
½ oz grenadine
¾ oz lime juice

Blend all ingredients with ice using a commercial spindle drink mixer.

San Blas SangriaSan Blas Sangria at Area 31

Recipe courtesy of Benny Hernandez, Lead Bartender, Area 31, Miami, Fla.
Hernandez learned to appreciate the flavor of Aperol during his travels to Spain and Italy. His take on Tinto de Verano (the Spanish “red wine of summer” made with cola or lemon-lime soda) named for a city on Mexico’s Pacific coast gets a Caribbean nod with Tequila and agave for vegetal notes and depth. “This drink is perfect for the hot Miami summer because it’s cold and exotic with the touch of guava, giving it that Miami/Caribbean twist.”

2 oz Don Julio Blanco Tequila
1 oz guava purée
¾ oz fresh lemon juice
2 oz Merlot
½ oz Aperol
1 lemon wheel, for garnish
1 sprig fresh thyme, for garnish

Combine Tequila, guava, lemon juice, Merlot and Aperol in a blender with 2 generous scoops of small chip or cracked ice (ice should cover the ingredients.) Blend for 30 seconds, then pour into a frosted Hurricane glass. Garnish with the lemon wheel and thyme sprig.

Frozen Absinthe FrappéFrozen Absinthe Frappe at The Bluebird Cocktail Room
Recipe courtesy of The Bluebird Cocktail Room, Baltimore, Md.
Similar to a Mint Julep where Absinthe has replaced the Bourbon, it’s fun and refreshing yet authentic to the Baltimore cocktail den. “You can choose any Absinthe in our collection for this drink, though we recommend Absente,” suggests Bar Manager Ben Poole. “It’s sweeter than most and doesn’t take itself too seriously.”

1 ½ oz Absinthe
1 ½ oz simple syrup
3 bar spoons mint extract
Star anise pod, for garnish

Add the first three ingredients to a blender along with 3 cups of ice. Blend together until smooth and garnish with the star anise pod.

Pig Beach's Frose at Pig BeachPig Beach Frosé
Recipe courtesy of Pig Beach, New York, N.Y.
Once wine distributors started delivering cases of new Rosé vintages, bar staff began experimenting for a drink to incorporate their favorite warm weather flavors: Rosé, lemonade, Aperol spritz and grapefruit. “Everyone loves a pink cocktail,” touts owner and Beverage Director Michael Greenlee.

1 750 ml bottle Rosé wine
½ 750 ml bottle grapefruit Vodka
¼ 750 ml bottle Aperol
1 qt grapefruit juice
1 qt lemonade
1 c lemon juice
½ c simple syrup
1 qt cold water (or ice cubes)
Lemon wheels or grapefruit slices, for garnish

Pour all ingredients except garnish into a slushie machine or a blender with ice cubes, and process until smooth. To serve, pour into a glass and garnish with a lemon wheel or grapefruit slice.

Back Street BeatsBack Street Beats at The Cut Cocktail Lounge
Recipe courtesy of Jacque Laura, Owner, The Cut Cocktail Lounge, Sylva, N.C.
This drink is reminiscent of canning vegetables for the colder weather while dreaming of summertime, Laura says. Earthy beets really mingle well with cooked agave flavors of reposado Tequila and jalapeño slices add just the right amount of kick.

1 ½ oz Cazadores Reposado Tequila
½ oz Grand Marnier
2 oz beet puree
1 oz freshly squeezed orange juice
5 slices jalapeño, 3 reserved for garnish

Add the Tequila, Grand Marnier, beet puree, orange juice and 2 slices of jalapeño to a blender along with a pint glass of ice. Blend until smooth and thick, pour into a glass and garnish with the remaining jalapeño slices.

WTFWTF at Porco Lounge and Tiki Room
Recipe courtesy of John Bernard, Principal Bartender, Porco Lounge & Tiki Room, Cleveland, Ohio
While this drink looks like a frozen version of a Midori Sour, one sip will have you completely changing your mind. House-made wasabi ice cream lends some horseradish-like heat. Even though it’s a funky and eclectic flavor, you can easily find recipes for it online.

2 oz Beefeater Gin
1 oz Midori
1 oz Pierre Ferrand Dry Curacao
½ c wasabi ice cream
Orchid, lemon wedge and orange wedge, for garnish

Blend all ingredients with 1 scoop of ice. Garnish with the flower, lemon wedge and orange wedge

The Copper at The Copper GrouseThe Copper
Recipe courtesy of The Copper Grouse, Manchester, Vt.
No, this isn’t your grandfather’s Piña Colada. Muddled blueberries are shaken with Cognac, cream, apple bitters and a liqueur made from aged Scotch, heathered honey and herbs. Multi-layered and complex, it’s a boozy shake just for grownups.

5 muddled blueberries
2 oz Cognac
¾ oz Drambuie
1 oz cream
2 dashes Hella Bitters Apple Blossom Bitters

Blend all ingredients and pour over ice.

El Mano del Diablo at Canal Club at The Scott

El Mano Del Diablo
Recipe courtesy of Jackson Donahue, Beverage Manager, The Canal Club at The Scott, Scottsdale, Ariz.
A focus on sustainability led bar staff to use the entire pineapple, including the leaves and the cup that remains after scooping out the fruit. “Not only is El Mano Del Diablo a sweet, tropical treat to enjoy in the heat of the Arizona desert oasis, the frozen pineapple will continue to keep the frozen drink cool even beneath the Arizona sun’s powerful rays,” says Beverage Manager Jackson Donahue.
Serves 2

2 oz Partida Reposado Tequila
2 oz lime juice
1 oz Brazilian orgeat syrup
1 oz white ambrosia syrup (see note)
1 oz Licor 43
3 pineapple leaves, for garnish

Blend all ingredients with ice, and serve in a frozen pineapple with two paper straws, 3 pineapple leaves and an umbrella.

For the white ambrosia syrup:

Combine 1 cup water and 1 cup white sugar in a small saucepan. Bring to a boil, reduce heat and simmer until sugar dissolves. Remove from the heat and add 1 ambrosia tea bag (White Lion or another brand.) Steep for 5 minutes or until desired flavor is achieved, then remove tea bag. Store the syrup in the refrigerator for up to a week.

Kelly Magyarics, DWS, is a wine, spirits and lifestyle writer, and wine educator, in the Washington, D.C. area. She can be reached through her website, www.kellymagyarics.com or on Twitter and Instagram @kmagyarics.

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