9 Frozen Cocktails to Make at Home

Created at Don the Beachcomber in California, this drink is worth its long ingredient list. Make it by blending two kinds of rum, falernum, fassionola syrup, Angostura bitters, Herbsaint liqueur, grenadine, and orange and lime juices with crushed ice. Serve in a tall Tiki mug for optimal enjoyment.

Get the recipe.

Frosé has taken over the nation with its rosy hue. Instead of shelling out big bucks for the trendy stuff, make it yourself. All you need is frozen full-bodied rosé, simple syrup, Aperol and fresh lemon juice. Throw it all in the blender, purée until thickened, and then enjoy from the comfort of your own patio.

Get the recipe.

When you’re in the mood for something on the savory side, this cocktail is here for you. Bourbon, maple-flavored whiskey and dry vermouth get a dash of sweetness from ginger ale, while a crispy bacon garnish gives you something salty to snack on as you sip.

Get the recipe.

This modern classic from Jeff “Beachbum” Berry’s Latitude 29 in New Orleans uses lychee nuts to add light sweetness to aged rum, lime juice and maraschino liqueur, while Rhum Clément Mahina coco liqueur and Fee Brothers Aztec chocolate bitters add their own layers of flavor.

Get the recipe.

This frozen spin on a classic Sazerac will cool you down in no time. Rye whiskey and absinthe get the party started, while lemon juice gives the cocktail a bit of brightness, and Peychaud's bitters help to round everything out.

Get the recipe.

This mint and bourbon concoction is extra refreshing thanks to its slushy texture. Bourbon is an ideal base for mint, lemon juice and lime juice. Mix it all with a little water and simple syrup, then pour it into a plastic bag and store in the freezer until it’s perfectly icy.

Get the recipe.

You might not think of cookies when you think of cocktails, but this creamy Daiquiri twist gives you all the bakery flavors you crave plus a dash of booze, making it a perfect after-dinner drink. Blend spiced rum, heavy whipping cream, Herbsaint liqueur, crème de noyaux and fig preserves with ice, and garnish with sprinkles and a straw.

Get the recipe.

This drink may be a riff on a Piña Colada, but it’s anything but the cloyingly sweet cocktail you know. A dose of Fernet-Vallet liqueur gives rum, cream of coconut, pineapple juice and coconut milk a bracing menthol and herbal note that keeps it all from becoming too rich.

Get the recipe.

A cocktail that has “the regality of a Mai Tai with the drinkability of a Tom Collins” is one that you have to try. Gin is the surprising base for this Tiki drink, which also uses fresh lemon juice, passion fruit syrup, orgeat and falernum to complete the fruity flavor profile.

Get the recipe.