6 Frozen Cocktails That Won’t Embarrass Your Bar

The frozen cocktail is becoming a thing of the past, and there are a few reasons why. Smoky brown spirits are hugely popular, with mezcal replacing tequila in many Palomas and whiskey forming the basis of what were once traditional gin cocktails, like the Negroni. Egg-white whipped cocktails in coupe glasses are making an appearance on most cocktail menus alongside several mule variations. The frozen cocktail simply isn’t cool anymore.

The other reason frozen cocktails are going bye-bye is they take too long to make and when racking up sales, it slows the serving process down meaning less covers in one night, and that translates to less sales for your bar.

Lastly, they fill-up your customers, so notwithstanding the time factor, your customer simply can’t drink as many in a night, again affecting the cash register.

Here are six amazing, summertime, temperature-reducing cocktails that are quick to make, that will cool your customers down without reducing your bar’s cool factor. No Piña Coladas, we promise!

Froseccó Frutta

Ingredients:

  • 25 oz Ruffino Prosecco
  • 12 oz Blackberry Simple (Fresh blackberries + simple syrup)
  • 8 oz Lemon Juice
  • 4 oz Peach Simple Syrup

Method: Mix all ingredients and pour into a frozen drink machine. Mix until frozen and pour in an oversized wine glass. Garnish with fresh blackberries and peaches.

No Way Frosé

Ingredients:

  • 1 bottle Kim Crawford Rosé
  • ½ cup water
  • ½ cup sugar
  • 1 Tbsp grapefruit zest
  • 1 Tbsp chopped fresh rosemary
  • Juice of 4 pink grapefruits
  • Rosemary sprigs and grapefruit wedges to garnish

Method: In a small saucepan bring sugar and water to a boil, simmer 10 minutes. Add grapefruit zest and rosemary, cover and let infuse 1 hr. Mix in grapefruit juice and Kim Crawford Rosé, strain through a fine sieve. Freeze, mixing every few hours until solid. Serve garnished with rosemary and grapefruit wedges.

Sunset Lush

Ingredients:

  • 750 ml (1 bottle) Kim Crawford Sauvignon Blanc
  • 750 ml of grapefruit juice

Method: Pour juice and wine into a shallow plastic container, cover with plastic wrap and place in the freezer. Using a fork, stir the mixture every 30 minutes, breaking up the ice until granita is frozen (about 3 hours). Scoop into chilled coupe glasses. Garnish with edible flowers and serve with a dessert spoon.

Blue Lagoon

Ingredients:

  • 1.5 parts SVEDKA Strawberry Colada
  • 0.5 part Blue Curaçao
  • 0.5 part pineapple juice
  • 0.5 part fresh lime juice

Method: Combine all ingredients in a blender, adding ½ cup of crushed ice last. Blend on high for 5 seconds and pour into a large port glass. Garnish with sliced strawberries.

Tropicolada

Ingredients:

  • 1.5 parts SVEDKA Colada
  • 3 parts pineapple juice
  • 0.5 part fresh lime juice

Method: Combine all ingredients over ice, into a blender. Blend until smooth.Pour into a hurricane glass and garnish with a tropical flower and pineapple leaf.

Froseccó Fiore

Ingredients:

  • 25 oz Ruffino Prosecco
  • 12 oz St Germaine
  • 8 oz Lemon Juice
  • 4 oz Vodka
  • 8 oz Simple Syrup

Method: Mix all ingredients and pour into a frozen drink machine. Mix until frozen and pour in an oversized wine glass. Garnish with fresh lavender, elderflower and a lemon wheel.

Bonfort's
Bonfort's

Bonfort’s Wine and Spirits Journal is the original business-to-business publication for the alcohol industry. Founded in 1871 and closed with Prohibition in 1920, Bonfort’s is reborn in 2018 as a modern digital media platform that creates and distributes premium digital content daily to the inboxes of the top beer, wine and spirits buyers nationally. Each day we publish the newest product releases, tell brand stories and engage with the entire 3-tier industry through our multidimensional digital media network for fast, immediate and impactful messaging that get’s noticed.

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