Profits Cubed Frozen Cocktail Recipes Bring In Warm Receptions from Guests
By Taylor Rau
If you’ve ever seen the broad grin on a kid’s face when he or she comes
away from their purchase at an ice cream truck, you know true happiness
— at least until the cold treat is finished or melts away into a
pleasant memory. Well, take a close look at a patron after they take
the first sip of a frozen cocktail at the bar, and the reaction is much
the same: delight.
There’s something about the addition of blended ice that really
enhances the cocktail experience for guests, especially during these
summer months. Why not make them smile?
Chances are, if you’re a savvy operator, you already have a blender
program set up and earning cold cash. And if not, why not? Today’s
frozen beverage equipment has small footprints and many convenience
features, not to mention enough efficiency to produce smiles and sales
all day long and beyond.
It takes more than ice and spirits and equipment to truly boost frozen
beverage revenue, though — it takes taste. With that said, consider the
following frozen cocktail recipes as means to the end of putting smiles
on your guests’ faces and tips in bartenders’ jars. After all, it’ll be
fall before we know it.
Nutty Banana
1⁄2 ounce Malibu Rum
1⁄2 ounce Noyaux
1⁄2 ounce banana liqueur
1 ounce coconut cream
1 ounce pineapple juice
Blend all ingredients with ice, garnish with a pineapple wedge or wheel
and serve in a Hurricane glass. Recipe courtesy of the Westin Casuarina
Resort & Spa, Grand Cayman.
Hummer
1 ounce each of Kahlúa and rum
2 scoops of ice cream
Blend with a bit of crushed ice. Serve in a decorative glass. Recipe courtesy of cocktails.about.com.
Fiesta Punch
1 (20-ounce) can crushed pineapple, undrained
2 (15-ounce) cans CF Imports Cream of Coconut
1 (46-ounce) can pineapple juice, chilled
2 cups light rum (optional)
1 (32-ounce) bottle club soda, chilled
In a blender container, combine crushed pineapple and cream of coconut;
blend until smooth. In a large punch bowl, combine the blended mixture
with the pineapple juice and rum. Before serving, add club soda and ice.
Captain Creamsicle
2 ounces Captain Morgan’s Original Spiced Rum
Vanilla ice cream
Orange sherbet
Add Captain Morgan’s to a blender. Add equal parts vanilla ice cream
and orange sherbert to taste, and blend well. Pour over ice in a medium
glass, and serve. NOTE: Orange juice can be substituted for sherbert.
Recipe courtesy of drinksmixer.com.
Purple Passion
3 oz. Bahama Blast Berry Blast Concentrate
1 oz. Bahama Blast Orange Crème Concentrate
1 1/4 oz. Rum
1 Cup of Ice
Blend
Wipe Out
2 ounces Island Oasis Strawberry
2 ounces Island Oasis Mango
2 ounces Island Oasis Banana
1 ounce Bacardi Select
1 ounce Midori
Blend Strawberry, Mango and Rum with ice. Pour into glass, then blend
Banana with ice and pour on top of the Strawberry/Mango mix. Float
Midori, and garnish with a fresh strawberry.
Coco Loco
1 can Coco Lopez Cream of Coconut
8 ounces grenadine
8 ounces tequila
8 ounces vodka
8 ounces gin
8 ounces rum (150 proof )
In blender, mix ingredients with crushed ice.
Tropical Hurricane Zero
4 ounces of Hurricane Zero Mixer
1 ounce coconut rum
1 ounce banana liqueur
1 ounce light rum
Blend all ingredients with ice in an electric blender until ice is crushed. Garnish with a fresh orange wheel and cherry.
Southern Sizzler
4 ounces Island Oasis Premium Lemonade
1.25 ounces Southern Comfort
Blend with ice, garnish with lemon, and serve.
Springbok Frozen
1.5 shots Amarula Cream Liqueur
1 shot DeKuyper Crème de Menthe
2 scoops of vanilla ice cream
Blend ingredients with crushed ice until slushy. Garnish a wine glass
with a mint leaf and add a sprinkling of chocolate or chocolate powder,
and serve.
