What better way to celebrate summer than to stay cool with an icy, frozen beverage? When I take a sip of a frozen drink, I instantly think, “VACATION!”
Although a slushy cocktail seems as though it would be simple to make, there is a science behind it, to ensure your cocktail is balanced, with just the right amount of ice-to-mix ratio.
Here are some tried-and-true recipes to keep your party (and blender) going strong!
FROSÉ IS a wine slushy phenomenon taking the country by storm. The cocktail traces its roots to Bar Primi in New York, where experiments with the refreshing libation began in the summer of 2016.
Its popularity has grown especially in areas like ours, where it feels like summer all year long.
The magnetic draw is simple — the drink is low in alcohol because its base is mostly wine, it isn’t overly sweet (or at least it shouldn’t be) and it makes you feel like a socialite in the Hamptons, sitting on a rooftop deck with a floppy hat.
FROSÉ
By Chandra Lucariello
Strawberry, Meyer lemon and mint slices
2 ounces dry rosé wine (in the style of Provence)
1 ounce vodka (like Grey Goose, or Absolut Elyx)
1/2 ounce elderflower liqueur (like St. Germain Elderflower)
1/2 ounce strawberry puree (like Boiron, or to make your own see note)
3/4 ounce lemon juice
3/4 ounce simple syrup (1 part sugar dissolved in 1 part water)
>> Garnish: More strawberry and lemon slices and mint leaves
Place sliced fruit and mint in large wine glass. Blend remaining ingredients with lots of ice (twice the amount of liquid). Pour into glass.
>> NOTE: If pureeing fresh strawberries, use 2 whole berries and increase amount of simple syrup to 1-1/4 ounces.
THE DAY CLUB cocktail is a shout out to all of my bougie friends who like to sip Champagne and order bottle service in cabanas. You can order one of these fabulous libations at the Alohilani Swell bar. For those of you who’d like to close your eyes and pretend you are at a cabana, whip one of these up easily at home.
Sometimes delicious doesn’t have to be difficult. Vodka, check! Citrus, check! Champagne, check! And the day club is open.
DAY CLUB
By Chandra Lucariello
1-1/2 ounces vodka (like Ocean, Grey Goose or Absolut Elyx)
1 ounce lime juice
1 ounce simple syrup
5 mint leaves
1-1/2 ounces Champagne or dry sparkling wine (like Champagne Palmer, Perrier-Jouet or Mumm Napa)
>> Garnish: Thin lime wheels floating in glass and mint sprig
Blend all ingredients and pour into highball glass.
I AM huge fan of tequila, so for me frozen margaritas are a must. This recipe will redeem the drink for you if you’ve ever been the innocent victim of a poorly made frozen margarita (and unfortunately you are not alone). It merges sweet and salty li-hing flavors with sweet mango and tart lime, making the perfect yin and yang.
PICKLED MANGO MARGARITA
By Chandra Lucariello
1-1/2 ounces blanco or reposado tequila (like Espolon, Mi Campo or Olmeca Altos)
1 heaping teaspoon li-hing powder (like OnoPops all natural)
>> Garnish: Li-hing salt on rim, pickled mango on bar pick with thin lime wheel
Blend all ingredients with ice. Pour into pre-rimmed highball glass.
FOR MARGARITA purists (like my mom), here is a perfect classic frozen margarita recipe — no bottled mixes or Rose’s lime juice, just the perfect balance of spirits, fresh lime and sugar with the right amount of ice.
Have fun with the salts to add your own little twist (i.e. smoked, herb, li-hing, shichimi, Tajin seasoning, etc). Substitute mezcal for the tequila for a smoky version that is still refreshing.
PERFECT BLENDED MARGARITA
By Chandra Lucariello
1-1/4 ounces lime juice
1 ounce simple syrup
1/2 ounce triple sec (like Combier)
1-1/2 ounces tequila blanco (like Fortaleza or Casa Noble) or mezcal (like El Silencio or Del Maguey Vida)
>> Garnish: Salt of choice and lime wheel (maybe an umbrella if you’re feeling festive)
Blend all ingredients with twice the amount of ice to liquid. Pour into pre-rimmed highball glass.
>> NOTE: This recipe is specific to a blended version of the drink; the ratios would be different for margarita on the rocks, to compensate for the ice that will water down the cocktail.
Nutritional information unavailable.
Chandra Lucariello is director of mixology for Southern Glazers Wine & Spirits of Hawaii. Ingredient note: The liquors and liqueurs used in these recipes are widely available from Oahu liquor stores and some supermarkets.
