2014 Recipe File: Innovative Frozen Cocktails

When it comes to cocktails, your customers are used to shaken, stirred and straight up. This month, amplify menu offerings with innovative frozen drinks that turn a hot profit.

Nightclub & Bar has put together a list of frozen cocktails that will fully immerse your customers in the summertime experience and help them forget the end is creeping closer.

The J-Stroke on Ice
Created by Chelsey Dunkel, Head Mixologist at Bounce Sporting Club, NYC

1 oz. Burnt Ginger Damerara Syrup
2 oz. of BSC’s Banana Infused Jameson
3 Strawberries
Dash Coconut Water

Simmer strawberries with a touch of coconut water, press and double strain 3 ounces into a mixing glass. Chill the mixture. Pour onto shaved ice. Garnish with a fresh sliced strawberry.

The J Stroke on Ice with BSC's Banana Infused Jameson

Tattoos Envy
Cocktail created by mixologist, Moses Laboy

2 oz. SKYY Infusions Coconut
1 tablespoon Greek yogurt
2 chunks fresh pineapple
1 teaspoon passion fruit
1 oz. simple syrup
Dehydrated pineapple garnish

Put pineapple, Greek yogurt, passion fruit and simple syrup in a blender and blend at high for 30 seconds. Put in shaker and add SKYY Infusions Coconut. Shake vigorously and double strain into a cocktail glass. Lay dehydrated pineapple garnish atop the cocktail.

Tattoos Envy with Skyy Infusion

Cantaloupe Tea Daiquiri
Created by tea sommelier James Labe

1 1/2 oz. Numi Emperor’s Pu-erh Tea
1 1/2 oz. Van Gogh BLUE Vodka
3 oz. Frozen Cubed Cantaloupe
1 oz. Coconut Milk
Splash of Lemon Juice

Steep tea at 4X normal strength for 2 minutes, then remove tea bag and chill liquid for later use. Combine and blend ingredients in blender, adding a splash of lemon for each serving. Serve on the rocks, garnish with Lemon Wedge.

Cantaloupe Tea Daiquri

Citrus Smoothie
Created by Bohemia

2 oz. Blood Orange Puree
1 oz. Cherry Liquor
1 oz. Bohemia
1 1/2 oz. Silver Tequila

Blend all the ingredients together. Pour in wine glass and top with Bohemia. Garnish with Hawaiian black salt and cherry.

Citrus Smoothie

Smirnoff Frozen Fruity Cocktail
Created by Smirnoff Vodka

1 1/2 oz. Smirnoff Cherry Flavored Vodka
1/2 oz. Sour Mix
1 oz. Orange Juice
1 oz. Grapefruit Juice
1 dash bitters

Combine all ingredients in a blender with ½ cup ice; blend until smooth. Pour into a chilled glass then garnish with a cherry, lime wheel and orange slice.

Smirnoff Frozen Fruity Cocktail

Spicy Frozen Raspberry Margarita
Created by Blue Nectar Silver

4 oz. frozen raspberry purée (see recipe below)
2 oz. Blue Nectar Silver tequila
Lime wheel, for garnish

For the purée:
1 package frozen raspberries (8 oz.)
Fresh jalapeño slices, to taste (start with four, adding more as desired)
6 oz. fresh lime juice
4 oz. triple sec
Purée berries and jalapeño slices in a blender; once at desired level of spice stir in fresh lime juice and triple sec.

Make the purée; then shake over a portion over ice, together with Blue Nectar Silver.  Pour into glass, and garnish with lime wheel.

Spicy Frozen Raspberry Margarity with Blue Nectar Silver

Kahlúa Bushwacker
Created by Kahlua

1 oz. Kahlúa
2 oz. cream of coconut
1/2 oz. Malibu
1/2 oz. Hiram Walker Dark Crème de Cacao
2 oz. milk

Combine all ingredients with ice in a blender. Blend well and serve in a specialty glass.

TY KU–sicle
Created by TY KU

1 1/2 oz. TY KU Citrus Liqueur
1 oz. Pineapple Juice
1/2 oz. Sugar Free Vanilla Syrup

Blend with ice. Kiwi garnish.

TY KU-sicle



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