Uncorked: Frozen cocktail
If you check out the trending drinks of the season, you’ll find out that frozen cocktails are hot. No, really.
Sounds like an oxymoron, but they truly are some of the drinks you should be serving at hangouts at the moment.
And it’s not just about having the frozen version of a regular cocktail. There are steps to carefully follow to end up with the best cool glass to kick back with.
Since the curfew got cuffed off, we’ve been bar hoping to find out ways to make the grown-up slushies, and bring you some recipes.
Ingredients (Serves 4)
200ml caninha spirit
6 tablespoons sugar
2 limes juiced
400g ice cubes
Lime wheels for garnish
-Thoroughly mix the lime juice with sugar to make a syrup and put in the freezer for some hours or overnight.
-In a blender, add the spirit, frozen syrup and ice cubes and blend till slushy.
-Serve in a chilled glass and pop a lime wheel on the rim to garnish.
Ingredients (Serves 5)
750ml dry rosé wine
50g caster sugar
350g fresh strawberries, peeled and bisected
1 lime juiced
-In a bowl, pour the wine and put in the freezer for some hours or overnight.
-When ready to make the cocktail, in another bowl, place the strawberries, saving a few for garnishing.
-Add caster sugar and combine.
-Let sit for half an hour till the berries start releasing their juices.
-Transfer the mixture in a blender and add in the frozen wine and lime juice.
-Blend till slushy then serve immediately in coupe glasses.
-Garnish with strawberry halves and enjoy, especially during a warm afternoon.
400g canned lychee
2 limes juiced
Small bunch mint leaves
8 cups ice cubes
- Add all ingredients in a blender, saving some lychee fruits and mint leaves for garnish.
- Blend at high speed until smooth and thick.
-Serve in martini glasses. Skewer lychees to garnish and add mint leaves too.