Basically the cocktail version of salsa verde, this Michelada riff by Lucien Conner at Irvine, Calif.’s Puesto gets its tangy, smoky, spicy flavor from blistered jalapeños and tomatillos, while cucumber and lime add brightness and a fresh note.
This recipe originally appeared as part of “These 5 Micheladas Are Exactly What You’ll Want to Drink in Bars During Football Season.”
What’s better than a Frozen Margarita? A pink Frozen Margarita!
Purists, keep walking! When the mercury climbs and the dog days of summer start barking at your heels, the only proper cocktail is the one that keeps you cool and happy. This super simple Frozen Margarita recipe will have you bonding with your blender all season long.This recipe originally appeared as part of Sensational Frozen Cocktails: The 11 You Should Be Drinking in American Bars Now.
If you love popsicles and love cocktails, there’s nothing better than these easy-to-make treats. Have these on hand at your next summer gathering!
To think that a little more than a year ago, frozen rosé, aka frosé, was on the fringes of summer refreshers. After all, its very existence seemed more sorority house dare than sound cocktail concept. Wine was something to be sniffed, swirled and studied, not dumped mindlessly into a blender. America begged to differ. Today, the adult slushie sensation appears on bar lists (and Instagram feeds) from coast to coast, proving that sometimes the best rule to good imbibing is to just chill out and drink.
Wine, fruit and booze—what’s not to love?
Now you have the perfect use for that bit of leftover wine.
Pomelos—large thick-skinned citrus fruits—are easy to find in Asian markets. But grapefruit works just as well in this refreshingly fizzy drink. Brad Goocher, the beverage director at Charleston, S.C.’s Le Farfalle, also makes a mocktail version of the drink with three ounces of juice and one ounce each of honey and cream.
Until recently, fassionola syrup, which was used in many old Tiki drinks including the Hurricane, was lost to the past. The Jonathan English Company bottled it in the 1950s, and modern bartenders have either created house-made versions or substituted passion fruit syrup. Recently, Cocktail & Sons’ Max Messier bottled a seasonal version of it with local New Orleans strawberries, as well as pineapples, mango, passion fruit and steeped hibiscus flower syrup. The little-known Cobra’s Fang was created at Don the Beachcomber and also uses falernum, which has seen its own resurgence in recent years.
For football season, we had a bartender from each NFL team's hometown provide the perfect cocktail to represent their team. Every Friday of football season, in honor of the Colts, Indianapolis’ Spoke & Steele serves these electric-blue drinks from a slushie machine alongside its spicy “famous nug” meatballs during happy hour.
This Toddy recipe from New York bitters powerhouse Amor y Amargo is named for the butternut squash it’s made with. Substituting sugar pumpkin, though, is just a little bit more fun. The twee-looking pumpkin is typically no bigger than eight inches and lends a velvety texture to the cocktail. Plus it’s downright adorable. (Bonus: Pull double duty and roast the seeds.)
A tropical drink with gin, not rum? Believe it!
Mint liqueur, mocha gelato and a whole lotta love.
This twist on the New Orleans favorite goes down easy.
We got the recipe for one of Latitude 29’s modern classics.
This ain’t your nonna’s creamy nightcap.
Gin, cucumber and a Pop Rocks garnish.
Tea-infused booze makes this frozen Daiquiri deluxe.
This variation on a Guinness Punch has ice cream stepping in for condensed milk and a splash of Appleton Estate rum for extra hair on the chest.
Jeff "Beachbum" Berry shares Don the Beachcomber's original recipe.
For super intense flavor, poach your pears in a simple syrup flavored with warming winter spices like clove, cinnamon and star anise.
This eclectic cocktail from San Francisco’s Smuggler’s Cove uses pineapple, almond, whiskey and rum.
Cool down this summer with a frosty gin and mango cocktail at Blackbird Ordinary.
Ernest Hemingway is inspiration, not author, of the Hemingway Daiquiri. His request for a Daiquiri made with half the sugar and double the booze created an unbalanced drink: one that bartenders couldn’t help but right through the eventual addition of maraschino liqueur and grapefruit juice. To reinstate some of Hemingway’s influence, this recipe uses key lime juice and goes for a whir in the blender—as the earliest Daiquiris were served over crushed ice.
Like the traditional Pisco Sour? You’ll really love this fruit-filled take on the classic.
The Mudslide is a decadent mix of vodka, Kahlua and Bailey's Irish Cream. Perfect for sipping in warm weather, this frozen cocktail is rich, sweet and very, very cold. This summer, ditch your cocktail shaker, bust out the blender and knock back this creamy concoction.
This cocktail is bananas. B-A-N-A...you get where this is going.
The King of Rock & Roll’s favorite snack has become the stuff of junk food legend. Channel that indulgent sandwich with this equally rich combination of Rumchata's creamy, cinnamon-laced liqueur, peanut butter, banana liqueur and chocolate syrup. Elvis would surely approve.
This drink recipe first appeared in Jerry Thomas’ seminal 1862 The Bon Vivant’s Companion.
Throw a classic Mojito in the blender to get this frozen tropical concoction.
You'll never look at ice cream the same way again.
You don't have to drink this out of a coconut shell, but...
Enjoy the classic New Orleans cocktail, Brandy Milk Punch, with brunch.
Try this unusual frozen spin on the classic Sazerac.
This blended drink goes exotic, with cachaça, guava and rose syrup.
South of the border…Irish-style.
This refreshing coconut and pineapple cocktail is perfect at the beach or for imagining you’re at the beach.
The classic Daiquiri may have started as a simple combination of rum, lime juice and simple syrups, but this fruit-filled and frozen variation turns it into the ultimate warm-weather refresher. So the next time you're feeling he heat, cool down with this frosty rum concoction.