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.