This summer, make frozen cocktails that stay frozen. Here's how:
This make-ahead method is the best way to make frozen cocktails at home.
Photo by Joseph De Leo, Food Styling by Michelle GattonHow to make frozen cocktails that stay frozenOver years of trial and error in recipe development, I’ve found that your success with making frozen drinks at home (sans professional slushy machine) depends a lot on the temperature in your kitchen. Heat is the enemy. When I lived in a spot where summer was the same 65-ish degrees as every other time of year, I could make frozen drinks with a cup of ice and everything blended into a perfectly cool slush that stuck around. But if it’s hotter where you live, you’ll need to protect that chill.
You can certainly load the blender with extra ice if the ingredients still look pretty liquidy rather than evenly slushy, thick, and almost creamy after blending. The downside? The more frozen water you add, the more diluted the flavor of your cocktail becomes. A few extra cubes won’t hurt—go ahead and add them if you need them—but an extra cup will make a difference in the final taste.
The best way to battle the problem of melt is to batch up your drinks in advance and chill the mix in your freezer. I use mason jars for this, but any freezer-safe container will work as long as it really seals. Thanks to alcohol and sweetener, most cocktails won’t freeze solid, even if you keep them in the freezer overnight. But particularly juicy drinks, and any that are lower in alcohol, may become slushy after a couple of hours. Pour or spoon them into the blender with the measured ice—if they’re truly frozen, a minute on the counter should make this possible. Once blended, the prechilled combo will stay slushy for longer, because the cold beverage won’t immediately start warming up the ice the way room-temperature ingredients would. headtopics.com
One other note: If you aren’t working with ahigh-powered blender, you may want to keep your batched drink in the freezer while you crush some ice. (A meat mallet can make quick work of it provided that you put the ice in a resealable bag wrapped in a kitchen towel.) The crushed ice will save your blender a bit of work, and the less time your drink spends in the blender getting smooth, the less the machine will heat up.
Now that we’ve covered the technique, it’s time to pick a recipe and get you a little closer to having a blended cocktail in your glass.Frozen Fresh Ginger Moscow MuleAlmost everyone I’ve ever met loves a gingery drink, but the question ofhow gingery Read more: epicurious »
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Our 40 Best Summer CocktailsNo matter the crowd or occasion, this list of easy summer cocktail recipes has you covered. This tweet from is retweeted via foods_HQ which tracks selected cooking related handles and retweets them 24x7. Follow to be always up to date with everything happening in the food world. Retweet and spread the word. This tweet from is retweeted via foods_HQ which tracks selected cooking related handles and retweets them 24x7. Follow to be always up to date with everything happening in the food world. Retweet and spread the word.
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