cocktails frappés - frozen cocktails

4 frozen cocktail recipes you cannot miss

It’s summer, it’s hot, how to combine cocktail and freshness? We propose you some frozen cocktail recipes to be missed this summer.

Experienced bartenders offer us recipes for frozen cocktails that will refresh your palate during the hottest days of the summer.

Frozen cocktail recipes


Avocado Margarita

This recipe appeared in 1999, when Marco, Garcia’s brother, suggested adding avocado to a margarita. The cocktail has become a classic imitated in bars around the country since then.

Ingredients (for 4 people)

1 tablespoon kosher salt 1 teaspoon grated lime peel

1 lime wedge

1⁄2 avocado, peeled and pitted

1⁄2 cup blanco tequila

6 tablespoons triple sec or orange liqueur

6 tablespoons lime juice 1 tablespoon chopped fresh cilantro


1. Place the salt and half of the lime peel on a small plate. Rub the rim of each glass with a lime wedge and dip it into the salt mixture.

2. In a blender, puree the avocado, tequila, triple sec, lime juice, cilantro, remaining lime zest, and 1 1⁄2 cup ice until smooth.

3. Divide among prepared glasses and enjoy.


Batida Cocktail – via

In Portuguese, the word “batida” (pronounced like BAH-chee-da) basically means “shaken” or “milkshake,” and it also encompasses a wide range of drinks.

This recipe uses passion fruit, but combines it with sugar in the form of passion fruit syrup. The drink also contains coconut, in the form of coconut milk, which is richer than coconut water and gives a creamier consistency. Fresh lime juice brightens up the Batida and adds acidity to balance the syrup and coconut milk.

Photo: Tim Nusog


60ml cachaça

30ml passion fruit syrup

15ml coconut milk

15ml freshly squeezed lime juice

Garnish: pineapple leaf and grated nutmeg


Add all ingredients to a blender with 3/4 cup of ice and blend until smooth.

Pour into an ice glass.

Garnish with a pineapple leaf and grated nutmeg.

Serve with a straw.


Peach me how to Dougie – by TJ Lynch, @ Mother’s Ruin, New York

A modern and very simple recipe, a mix of bourbon, lemon, honey syrup and fresh peach for this cocktail frappe.

Photo: Lizzie Munro


45ml bourbon

22ml lemon juice

15ml honey syrup (1:1, honey:water)

1/2 ripe peach

1 to 3 dashes Angostura bitters

1 to 2 cups of ice


Combine all ingredients in a blender.

Blend until smooth and serve in a glass of your choice.


Frozen Sherry Cobbler – by Rob Krueger @Extra Fancy, New York

Here’s Rob Kreuger’s three-ingredient version of the Sherry Cobbler close to the simplicity of the original, but replaces the traditional garnish – fresh berries and mint – with a brandied cherry and half an orange wheel.


90ml of amontillado sherry

30ml oleo saccharum

30ml lemon juice

1 cup crushed ice

Garnish: orange slice, candied cherry


Combine all ingredients in a blender with the crushed ice.

Blend until smooth and serve in a glass of your choice.

Garnish with a slice of orange and a candied cherry.


Do you have your summer frozen cocktail recipes? Find out more.



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