Slushed! Part 18

SERVES 4.

2 cups ice 2 ounces gin 1 ounce dark rum 2 ounces 151-proof rum 2 ounces light rum 2 ounces vodka 2 ounces grenadine syrup 4 ounces freshly squeezed orange juice 4 ounces pineapple juice Orange slices, pineapple chunks, and maraschino cherries, for garnish Fill your blender with ice. Add all ingredients. Blend until smooth.

Garnish with a skewer of orange slices, pineapple chunks, and maraschino cherries.

Frozen Mint Julep

Get in that Kentucky Derby spirit anytime with this Frozen Mint Julep. This minty, bourbon-soaked drink is traditionally served in a silver or pewter cup-or more popularly in a Collins gla.s.s.

SERVES 1.

1 cup ice 2 ounces bourbon 1 ounce lemon juice 1 ounce simple syrup 1 sprig of mint + more for garnish Put the ice in your blender. Add the bourbon, lemon juice, simple syrup, and one sprig of mint. Blend until smooth.

Pour and garnish with additional fresh mint.

Raging Frozen Aztec

Aztec hot chocolate, also known as cocoa that's been spiked with a little chili pepper, is the perfect winter drink. This potent frozen version is great year-round.

SERVES 2.

1 cup ice 2 ounces Bailey's Irish Cream 2 ounces Kahlua 2 ounces vodka 1 tablespoon hot fudge sauce teaspoon ground cayenne pepper 1 cup chocolate milk Marshmallow fluff, for garnish Unsweetened cocoa powder, for garnish Put the ice in your blender. Add the Bailey's Irish Cream, Kahlua, vodka, hot fudge sauce, ground cayenne pepper, and chocolate milk. Blend until smooth.

To serve, pour into a gla.s.s. Top with a dollop of marshmallow fluff and dust with cocoa powder.

Quick Tip For less heat, use a milder chili pepper, like ancho or poblano.

Frozen Cosmo

Cosmos never go out of style. Serve them frozen for a crisp, refres.h.i.+ng summer drink.

SERVES 1.

1 cup ice ounce triple sec 2 ounces vodka 34 ounces cranberry juice Lime wedge, for garnish Put the ice in your blender.

Add the triple sec, vodka, and cranberry juice.

Blend until smooth.

Pour and garnish with a lime wedge.

Drunken Penguin

This is a frozen take on the cla.s.sic Tuxedo c.o.c.ktail, from the Harry Johnson Bartenders' Manual of 1882.

SERVES 1.

1 cup ice 1 ounce gin 1 ounce dry vermouth teaspoon maraschino liqueur teaspoon absinthe 3 dashes orange bitters Maraschino cherry and lemon twist, for garnish Put the ice in your blender.

Add the gin, dry vermouth, maraschino liqueur, absinthe, and orange bitters.

Blend until smooth.

Pour into a gla.s.s.

Top with a cherry and hang a lemon twist off the gla.s.s.

St. Germaine Frozen Punch

St. Germaine is a sweet, elderflower liqueur that pairs beautifully with light-bodied white wines. Fresh mint is a great counterpoint to the fragrant liqueur.

SERVES 6+.

Ice 1 (750-ml) bottle pinot grigio, chilled 4 ounces St. Germaine elderflower liqueur 4 ounces vodka 35 fresh mint leaves + sprigs for garnish Ginger ale Fill your blender halfway with ice. Puree half the wine, St. Germaine, vodka, and mint. Blend until smooth, adding more wine until you've achieved a smoothie consistency.

Pour into tall gla.s.ses. Top with a splash of ginger ale. Garnish with mint sprigs.

Maple Bourbon Sugar Shack Shake

The combination of maple syrup and vanilla ice cream in this shake is just screaming for a little bourbon. The result is intoxicatingly delicious. Be sure to use real maple syrup for this one, not artificially flavored pancake syrup.

SERVES 12 GENEROUSLY 4 cups vanilla ice cream 1 cup whole milk cup maple syrup cup bourbon Maple sugar candy, for garnish Put all ingredients in your blender and blend until smooth. Pour into a tall gla.s.s.

To garnish, wedge a piece of maple sugar candy on the rim.

Black Raspberry & Chambord Frappe

Talk about purple pa.s.sion. This deep, berry-colored frappe gets its flavor from black raspberry ice cream, frozen raspberries (which stand in nicely for ice), and Chambord.

SERVES 12 GENEROUSLY 3 cups black raspberry ice cream 1 cup frozen raspberries 1 cup whole milk cup Chambord 2 tablespoons vodka Fresh raspberries, for garnish Put all ingredients in your blender and blend until smooth.

Pour into a tall gla.s.s.

Garnish with a skewer of fresh raspberries.

What the Heck Is a Frappe? Frappe is a New England term for a milkshake that may or may not be made with a little ice. Whatever you call it, it's downright delicious.

Smooth Dark & Stormy

Dark & Stormies, made with dark rum and ginger beer are a perfect spicy autumn drink. Here's a frozen version of the c.o.c.ktail, in creamy milkshake form.

SERVES 1.

3 cups ginger ice cream cup candied ginger, chopped 1 cup whole milk cup dark rum Candied ginger, for garnish Put the ginger ice cream, cup chopped candied ginger, milk, and dark rum in your blender and blend until smooth.

Pour into a pint gla.s.s.

Garnish with candied ginger.

Subst.i.tutions If you can't find ginger ice cream, subst.i.tute good vanilla ice cream and use 2 tablespoons of dark rum and 2 tablespoons of ginger liquor.

Cookies & Irish Cream Milkshake

There's something totally delightful about throwing a couple of Oreos into the blender. This Cookies & Cream milkshake gets its kick from some chocolate liqueur and a little Bailey's Irish Cream.

SERVES 2.

3 cups vanilla ice cream 1 cup whole milk 2 ounces Bailey's Irish Cream 2 ounces chocolate liqueur 3 Oreo cookies, plus 1 more for garnish Put the vanilla ice cream, milk, Bailey's, chocolate liqueur, and 3 Oreos in the blender.

Blend until smooth.

Pour into a pint gla.s.s.

Garnish with an Oreo cookie.