By Lenora Dannelke

When temperatures rise, fire up the blender.

Ah, the ambient sounds of summer. 

Some soothe — like the droning rumble of a power mower — and others invigorate. For example, the cacophonous clatter and whir of a blender can spur a stampede of frozen-cocktail-loving fans. Stand between them and the kitchen door and risk getting trampled. No matter what the frosty libation in progress may be, the glacial appeal and bone-chilling effects of an ice-meets-booze amalgam refreshes body and soul on a blazing afternoon. And when the mercury tops 90, there’s no need to wait until 5 o’clock. 

Rabid frozen drink enthusiasts may want to invest in a dedicated machine to meet intense slushification needs. The brand Margaritaville® offers an impressive selection in their durable and oh-so-easy-to-use Frozen Concoction Maker® line. Head to margaritavillecargo.com to explore options—and before leaving, delve into their huge array of frozen drink recipe blog posts and party tips. Humming a Jimmy Buffet tune while perusing the website is optional.

Dilettantes who dabble only occasionally in frozen cocktails can make do quite nicely with a regular blender, though high-quality, heavy-duty models are preferable for all blending chores: Don’t cheap out on this workhorse appliance! And for faster, more evenly textured results, avoid incorporating huge cubes made in extra-large molds. (Or break down oversized cubes by tucking them into a Lewis Bag and having at it with an ice mallet. This can feel extremely therapeutic.)

For exhilarating taste adventures, rotate iconic frozen drink classics — such as the margarita, daiquiri or strawberry daiquiri, and piña colada — with increasingly popular wine-based novelties like a frosé (made with rosé wine) or frozen sangria (countless fruit-forward variations). Even queen-of-the-brunch bloody Mary can be slushed up by adding frozen chunks of fresh tomatoes.

To lure readers down the path of cocktail creativity, the lead staff of blue grillhouse—part of the Paxos Restaurants group that includes Torre, Melt, and Top Cut—crafted a frozen version of their guest-favorite Patio Mojito.

Courtesy of
blue grillhouse / Paxos Restaurants

INGREDIENTS

  • 1 1/2 oz. Cruzan Strawberry Rum
  • 2 oz. fresh strawberries
  • 1/2 oz. fresh lime juice
  • 1/4 oz. simple syrup
  • 1/2 oz. Sprite
  • Fresh basil leaves, about 4–6 medium size
  • Ice to taste, for texture

DIRECTIONS

Place all ingredients in a blender and process until the mojito reaches your preferred level of slushified consistency. 

Garnish options include a fresh strawberry on the rim, a sprig of basil, and a slice of lime. Or go unfussy and simply pour and enjoy. 

NOTE: This frozen version of blue’s signature Patio Mojito was developed into a frozen libation to share exclusively with the readers of Good Taste. It is intended strictly for home preparation and only the original drink, in its unfrozen form, is served at the restaurant. 

SERVES 1
INCREASE QUANTITIES FOR MULTIPLE SERVINGS

As seen in the Summer/Fall 2021 Issue

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