Frozen Cocktail Recipes to Try at Home

Italicus Sgroppino

Ingredients

2 parts Italicus – Rosolio di Bergamotto

2 parts Prosecco DOC

1 ice scoop lemon sorbet

Method

Scoop the lemon sorbet into a coupe glass. Add Italicus – Rosolio di Bergamotto, then top with Prosecco and garnish with a bergamot zest.

Recipe courtesy of Italicus, rosolioitalicus.com

Frozen Rum Banana Colada

Ingredients

60ml Aluna Coconut

1 frozen banana

15ml maple syrup

100ml coconut milk

3-4 ice cubes

Method

Put all ingredients in a blender and blitz.  Serve over ice and garnish with a slice of banana.

Recipe courtesy of Aluna Coconut Rum

Baileys Strawberry Ice Cream Cocktail

Ingredients

2 – 3 scoops of strawberry ice-cream

50ml of Baileys Strawberries and Cream (or add as much or as little as you want)

Handful of strawberries

Handful of ice

Method

Add all the ingredients to a blender and blend until smooth. Pour into a glass and garnish with a strawberry.

Recipe courtesy of The Bottle Club, thebottleclub.com

Hennessy Pina Colada Cocktail

Ingredients

60ml Hennessy Very Special

15ml Spiced Rum

90ml Pineapple Juice

30ml Coconut Cream

Dash of Cherry Brandy

Garnish: Pineapple Wedge and Cherry

Method

Add all the ingredients to a blender with a scoop of ice and blend until smooth. Pour into a collins or hurricane glass and float the cherry brandy on top. Garnish with a pineapple wedge and a cherry.

Recipe courtesy of The Bottle Club, thebottleclub.com

Brockmans Gin Frosé

Ingredients

45ml Brockmans Gin

25ml Combier Rose liqueur

5ml Freshly squeezed lemon juice

100ml  Sweet rosé wine

2 x small scoops crushed  ice

Method

Add 45ml Brockmans Gin, 25ml Combier Rose Liqueur, 5ml Lemon juice and 100ml Rosé wine to a shaker and shake over ice. Then strain the contents into a large stemmed wine glass filled with crushed ice.

Alternatively add all the ingredients into a blender with ice cubes and blend until the ice is crushed, then scoop the frozen mixture into a large stemmed wine glass. Garnish with sugared or fresh rose petals.

Recipe courtesy of Brockmans Gin, brockmansgin.com

Baileys Almande Peach Smoothie

Ingredients

240ml Baileys Almande

2 tsp Vanilla

250g Peaches

Coconut shavings

Handful of ice cubes

Method

Place the Baileys Almande, ice cubes, vanilla and chopped peach in a blender and blend until you like the consistency.

Mix the icing sugar with a few drops of water to make a smooth thick paste. Coat the rim of two glasses with it, then dip them in the coconut shavings, press to secure them on.

Recipe courtesy of The Bottle Club, thebottleclub.com

Cointreau Frozen Margarita

Ingredients

30ml Cointreu

50ml Blanco Tequila

20ml Fresh lime juice

Handful of ice

Lime wedge for garnish

Salvatore Russo’s Frosé

Makes two glasses

Ingredients 

180ml rosé wine (the fruitier the better)

120ml Rose Vermouth (Belsazar is my favourite)

A large handful of fresh strawberries

15ml agave syrup

Ice, to fill the blender

Method

Throw everything into the blender, blend until smooth and serve in a wine glass. Garnish with a strawberry. Salute!

Recipe courtesy of Salvatore Russo, Head of Wine at Heliot Steak House

The Sun Tavern’s Frozen Irish Coffee

40ml Irish Whiskey

15ml Coffee Liquor

25ml Espresso Coffee (if you don’t have espresso you can use a strong instant coffee)

2 x large scoops of vanilla ice cream

2 x ice cubes

Metaxa Frappe Collins

Ingredients

Metaxa 12 Stars 40ml

Antica Formula vermouth 25ml

Angostura Bitters 2 dashes

Method

Pour all ingredients one by one into the glass, add crushed ice and stir gently. Garnish with a slice of dried orange.

Recipe courtesy of Metaxa & The Clumsies, metaxa.com