11 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.

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Try this berry-kissed sipper as a super cool companion for your next brunch. The blend of chardonnay, Drambuie, triple sec, juices, frozen berries and cherry bitters is cold, sweet and refreshing. It’ll taste just as good with pancakes as it does with eggs Benedict. (And it tastes amazing sipped all on its own, too.)

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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.

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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.

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Frozen Margaritas are a summer staple, and this version adds in a spicy-sweet twist that will leave your guests asking for more. A homemade spiced honeydew syrup brings as much or as little heat as you want to blanco tequila, triple sec, fresh honeydew juice and fresh lime juice.

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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.

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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.

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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.

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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.

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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.

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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.

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