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
1 oz. Burnt Ginger Damerara Syrup
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.
2 oz. SKYY Infusions Coconut
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.
Cantaloupe Tea Daiquiri
1 1/2 oz. Numi Emperor’s Pu-erh Tea
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.
2 oz. Blood Orange Puree
Blend all the ingredients together. Pour in wine glass and top with Bohemia. Garnish with Hawaiian black salt and cherry.
Smirnoff Frozen Fruity Cocktail
1 1/2 oz. Smirnoff Cherry Flavored Vodka
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.
Spicy Frozen Raspberry Margarita
4 oz. frozen raspberry purée (see recipe below)
For the purée:
Make the purée; then shake over a portion over ice, together with Blue Nectar Silver. Pour into glass, and garnish with lime wheel.
1 oz. Kahlúa
Combine all ingredients with ice in a blender. Blend well and serve in a specialty glass.
1 1/2 oz. TY KU Citrus Liqueur
Blend with ice. Kiwi garnish.