13 Frozen Cocktails To Make At Home

13 Frozen Cocktails To Make At Home

If you’re looking to impress guests in the garden, frozen cocktails are the way to do it. From a classic frosé recipe to frozen banana coladas, here are some recipes to give a go…

Strawberry & Balsamic Frozen Margaritas: Thomasina Miers, Wahaca


  • 200g of fresh ripe strawberries, hulled

  • 80ml of blanco tequila

  • 40ml of fresh lime

  • 30ml of triple sec

  • 10ml of sugar syrup or caster sugar

  • A dash of balsamic vinegar

  • 2 large handfuls of ice

For the sugar-salt-rim:

  • 30g of caster sugar

  • 4g of fine sea salt

  • 2g of cayenne chilli


  1. Blitz the strawberries with all the ingredients except the ice to get a smooth puree. 

  2. Add the ice and blitz again to a lovely smooth margarita.

  3. Rub the rim of your glass with lime, then dip into the sugar-salt mix. Pour and serve.

Visit Wahaca.co.uk

Frozen Braemble: Alex Lawrence, Lyan Bars


  • 40ml of Glasshouse whisky

  • 10ml of Braemble liqueur

  • 5ml of honey

  • 10ml of lemon juice

  • 100ml of ginger beer


  • Blend the ingredients with four ice cubes.

  • Our into a glass and garnish with star anise

Visit MrLyan.com

Aperol Slushy: Double Standard At The Standard Hotel


  • 300ml of Aperol

  • 300ml of fresh orange juice, from about 2 to 3 oranges

  • 75ml of fresh lemon juice, from 1 to 2 lemons

  • 1 bottle of prosecco, or other sparkling wine, divided in two

  • 1 orange, sliced, for garnish


  1. Mix the Aperol, orange juice, lemon juice, and half bottle of prosecco in a large bowl.

  2. Place in a shallow container in the freezer and stir mixture every 30 minutes until the mixture becomes a shaved ice/slushy texture – this’ll take about two hours. After an hour, add the other half of the prosecco to the mixture.

  3. Remove from the freezer after another hour, stir well and garnish with orange slices to serve.

Visit StandardHotels.com


Strawberry Prosecco Slushy: Pastaio


  • 75ml of prosecco 

  • 35ml of Malfy Gin Con Limone

  • 35ml of sugar syrup 

  • 5 strawberries

  • 10 ice cubes


  1. Cut the strawberries into two and add to the blender along with the gin, prosecco and a sugar syrup made from equal parts water and sugar.

  2. Blend gently for a few seconds.

  3. Add the ice cubes and blend into a slushy, adding more ice if necessary.

  4. Serve immediately into a large tumbler with a paper straw – garnish with fresh strawberry.

  5. Any extra can be kept in the freezer – simply stir it every few hours or re-blend before serving.

Visit Pastaio.co.uk


Frozen Yuzu Margarita: Bone Daddies


  • 175ml of tequila

  • 100ml of triple sec

  • 125ml of yuzu juice

  • 60ml of agave syrup

  • 50ml of sugar syrup

  • 125ml of lime juice

  • Lime wedges to garnish

  • Sea salt to garnish

  • Large quantity of crushed ice


  1. Prepare rocks glasses for serving by rubbing the rim of each with a lime wedge, then turning in a saucer of sea salt to coat.

  2. Fill a large blender (or prepare in batches if your blender is too small) with as much crushed ice as you like (depending on how strong you want the margarita to be), add all the ingredients and blend thoroughly.

  3. Pour the frozen mixture into the prepared glasses and garnish each with a lime wedge.

Visit BoneDaddies.com

Strawberry & Watermelon Slushie: Dustin MacMillan, Black Cow


  • 180ml of Black Cow vodka + English strawberry

  • 1 small watermelon

  • 1 punnet of strawberries

  • Juice from two limes

  • Half a chilli (optional)

  • 1 cup of ice

  • Mint to garnish


  1. Cut the watermelon into cube-sized pieces, remove the seeds and place into a blender. Remove the stems off the strawberries and cut in half, deseed the chilli, if using, and add to the blender. 

  2. Juice the limes and pour in the vodka and ice and blitz. You may have to do this in halves depending on the size of the blender. 

  3. Pour into your glass and garnish with 1 sprig of mint.

Visit BlackCow.co.uk

Frozen Raspberry Gin Cocktail: Ligia Lugo, The Daring Kitchen


  • 300g of frozen raspberries

  • 4 tbsp of lime cordial

  • Juice of 2 limes

  • 50ml of gin

  • 250ml of soda water

To garnish:

  • Lime wedges and a few whole frozen raspberries


  1. Put all of the ingredients into a blender and blend until smooth.

  2. Top with soda water if you prefer a thinner consistency.

  3. Garnish with the lime and raspberries.

Visit TheDaringKitchen.com

Sgroppino: Italicus


  • 2 parts of Italicus – Rosolio di Bergamotto

  • 2 parts of prosecco

  • 1 scoop of lemon sorbet


  1. Scoop the lemon sorbet into a coupe glass.

  2. Add the measure of Italicus - Rosolio di Bergamotto.

  3. Top up with prosecco.

  4. Garnish with a bergamot or lemon zest.

Visit RosolioItalicus.com


Frozen Banana Colada: Aluna Coconut Rum


  • 60ml of Aluna Coconut rum

  • 1 banana (frozen ideally)

  • 15ml of maple syrup

  • 100ml of coconut milk

  • 3-4 ice cubes


  1. Put all ingredients in a blender and blitz.

  2. Serve over ice and garnish with a slice of banana 

Visit AlunaCoconut.com

Frosé: Salvo Russo, Heliot Steak House


  • 180ml of rosé wine (the fruitier the better) 

  • 120ml of rose vermouth (Belsazar is my favourite) 

  • A large handful of fresh strawberries 

  • 15ml of agave syrup 

  • Ice, to fill the blender 


  1. Throw everything into the blender and blend until smooth.

  2. Serve in a wine glass. Garnish with a strawberry. 

Visit HippodromeCasino.com

Sgroppino: Malfy Gin


  • 50ml of Malfy Con Limone

  • 25ml of lemon juice

  • 15ml of sugar syrup

  • 1 scoop of lemon sorbet

  • 25ml of prosecco

  • 1 mint leaf, to garnish


  1. Shake the gin, lemon juice, sugar syrup and lemon sorbet together. 

  2. Strain into a chilled glass and top up with prosecco.

Visit MalfyGin.com

Basil Margarita: Waitrose


  • 270ml of tequila reposado

  • 150ml of triple sec (such as Cointreau)

  • 270ml of sugar syrup

  • 180ml of lime juice (from about 6 limes)

  • Leaves from 8 basil sprigs, plus 6 small sprigs to garnish

  • 2 cups of crushed ice


1. Pour the tequila, triple sec, sugar syrup and lime juice into a freezeproof container and put in the freezer overnight (it won’t freeze solid). 

2. To serve, put the crushed ice in a blender (work in batches if necessary). Add the chilled tequila mixture and basil leaves, then whizz until smooth, green and very thick – you may need to add more ice. Pour into martini glasses, garnish each with a basil sprig and serve immediately.

Visit Waitrose.com

Cherry Boozy Milkshake: Remy Savage, Le Syndicat


  • 30ml of premium vodka 

  • 5 fresh cherries (pitted)

  • 30ml of milk 

  • 1 large scoop of vanilla ice-cream 


  1. Blend all ingredients in a home blender for 30 seconds until thick (the time varies depending on how strong your blender is).

  2. Pour the milkshake into a tall glass, and garnish with a cherry.

Visit LoveFreshCherries.com

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