Beat the heat with these delcious frozen cocktail recipes  |  RobynsOnlineWorld.com

This summer has been really mild in St. Louis for the most part, but this week the temperatures have finally started to soar along with the humidity. We are looking at heat indexes around 107° F the next few days. I don’t know about you, but for me that is a tad bit oppressive. I’m going to beat the heat with a few of these frozen cocktails – take that heat and humidity! Now, if only the cocktails would make my hair less frizzy at the same time…

Raspberry Ganache Frozen Cocktail #Recipe

Raspberry Ganache Frozen Cocktail

  • 2 oz. Sobieski Raspberry Vodka
  • 2 oz. Coco Lopez Real Cream of Coconut
  • ½ oz. cream
  • Splash of cherry juice
  • Rock candy and cherries for garnish

Add all ingredients into a blender with ice. Blend and pour into a tall glass. Garnish with rock candy and cherries.  Created by Joseph Germano for Sobieski Vodka.

Summer Passion Frozen Cocktail #Recipe

Summer Passion Frozen Cocktail

  • 8 oz. CAMUS VS Elegance Cognac
  • 4 oz. passion fruit liqueur
  • 4 oz. triple sec
  • 4 oz. sparkling water
  • 4 oz. sweetener
  • Juice of 1 lemon
  • 1 cup strawberries
  • 1 cup ice

Add strawberries, lemon juice and sweetener into a blender and pulse slowly.  Place mixture in a pitcher and add remaining liquid ingredients.  Pour into a margarita glass.  Garnish with a lemon twist and serve.

Frozen Fairy Cocktail #Recipe

Frozen Fairy Cocktail

  • 1 oz. Lucid Absinthe
  • 1 oz. rum
  • 4 oz. piña colada mix
  • 1 oz. pineapple juice
  • 1 oz. melon liqueur
  • Pineapple for garnish

In a blender add Lucid Absinthe, rum, piña colada mix, pineapple juice and ice.  Blend until smooth. Pour the frozen mix in a tall glass and float the melon liqueur on top. Garnish with pineapple.

Spicy Frozen Raspberry Margarita #Recipe

Spicy Frozen Raspberry Margarita

  • 4 oz. frozen raspberry purée (see recipe below)
  • 2 oz. Blue Nectar® Silver tequila
  • Lime wheel, for garnish

For the purée:

  • 1 package frozen raspberries (8 oz.)
  • Fresh jalapeño slices, to taste (start with four, adding more as desired)
  • 6 oz. fresh lime juice
  • 4 oz. triple sec

Purée berries and jalapeño slices in a blender; once at desired level of spice (keep in mind that Blue Nectar Silver has peppery spice notes, as well) stir in fresh lime juice and triple sec.

Make the purée; then shake over a portion over ice, together with Blue Nectar Silver.  Pour into glass, and garnish with lime wheel.

Don’t these all sound amazing? Who is joining me for a cocktail this weekend?

Robyn