Frozen drinks are back and we’re here for it

Whether it’s a boozy popsicle, frozen fruit dipped into vodka, or an iced-out cocktail, frozen drinks are here for us this summer. As the heat rises, so does our urge to sip on a chilled drink – and what better than a frozen cocktail on a hot summer day? And we’re not the only ones who agree. Research conducted by Data Bridge Market Research said that the frozen drinks market is expected to take a hike in the period of 2021 to 2028. 

In an interview with Los Angeles Drinks Guide, Hillary Hestead, Bartender at False Idol San Diego said “Frozen drinks are making a comeback, just in time for the summer”.

Not only are frozen drinks delicious to sip on, but they also make for a mean Instagram shot. The best part? You can turn any of your favorite cocktails into a frozen one just by blending it with loads of ice. But for those of you who want to try something new in the frozen drinks world, here are some of our favorite frozen cocktails to help curb the summer heat. We’ve already given them a shot, it’s your turn now. 

Strawberry Frosé

Recipe by Dark Horse Rosé adapted by Drizly

Ingredients:

3 Dark Horse Rosé Wine Ice Cubes 3 oz Strawberry Syrup 1 oz Lemon Juice

Ice

Combine ingredients except for ice in a blender. Fill the serving glass half full with ice,  pour into a blender and blend until smooth. Pour the blended beverage into a serving glass. Garnish with a lemon wedge or sliced strawberries. 

Frozen Peach Margarita

Recipe by Olive

Ingredients:

6 very ripe peaches, peeled, stoned, and cut into chunks
240ml tequila (Try Maestro Dobel Anejo, 95 points, Bartender Spirits Awards) Cointreau or Grand Marnier 120ml 4 tbsp sugar syrup 

5 limes, 4 juiced, 1 cut into slices

The day before serving, tip all the ingredients except the lime slices into a freezer-proof box. Stir in 150ml water and freeze until you need it. Put 8 glasses in the freezer 20 minutes before you want to serve. To finish, tip everything into a liquidizer or food processor and whizz until smooth (do this in batches if you need to). Divide the margarita mix between glasses and top with lime slices.

Frozen Cherry Beer-ita

Recipe by Mantitlement

Ingredients:

3 oz. tequila (Try Aguamiel Reposado Tequila, 94 points, Bartender Spirits Awards) 1 1/2 oz. fresh lime juice

1 1/2 oz. triple sec (Try Dekuyper Triple Sec Liqueur, 88 points, London Spirits Competition)

2 oz. cherry brandy 2 c. ice cubes

2 (7 oz.) beer bottles such as Corona

Add all the ingredients except the beer into a blender along with 2 cups of ice. Blend until all the ice is incorporated and the mixture is thick. Divide between 2 highball or margarita glasses, filling no more than 3/4 full. Turn a beer bottle over into the drink so it sits by itself in the glass. 

Bourbon Slush

Recipe by A Fork’s Tale

Ingredients: 

6 oz can frozen orange juice 12 oz can frozen lemonade 46 oz pineapple juice 4 cups freshly brewed sweetened tea

2 ½ cups bourbon (Try George Remus Straight Bourbon Whiskey, 90 points, Bartender Spirits Awards)

4 cups water

Ginger Ale

Combine orange juice, lemonade, pineapple juice, sweet tea, water, and bourbon in a large container.
Freeze overnight until slush is firm. Scoop slush into a glass. Add just a little ginger ale to each glass for a fizzy touch.

Raspberry Gin Frozen Cocktail

Recipe by Taming Twins

Ingredients: 300g frozen raspberries reserve and a couple of frozen raspberries to garnish 4 tbsp lime cordial 2 lime juice 

50 ml gin (Try Kinsale Gin, Gin of the Year, Bartender Spirits Awards)

250 ml soda water

Lime wedges and some whole frozen raspberries

Put all of the ingredients into a blender and blend until very smooth. Top up with more soda water if you’d prefer a thinner consistency.

Triple-Layered Piña Coladas 

Recipe by Delish

Ingredients:

3 oz. rum (Try Port of Entry Rum, 91 points, Bartender Spirits Awards) 1 1/2 c. pineapple 3 tsp. agave syrup 3 tbsp. coconut cream 3 oz. lime juice 1 c. ice 12 strawberries, chopped 2 small peach, chopped Strawberries, for garnish

Toasted sweetened coconut, for garnish

Fill the blender with 1/3 of the rum, pineapple, agave nectar, coconut cream, lime juice, and ice. Set aside. Repeat two more times, first adding strawberry, and then peach. Blend the mixture and pour into serving glass in layers starting with the base mix, then strawberry mix, and lastly peach. Make sure to chill each layer before adding the next.

Orange Sherbet Mimosa Punch

Recipe by Liquor.com

Ingredients:

1 bottle (750 mL) Champagne, chilled (Try Champagne Delamotte Brut Blanc de Blancs, 90 points, Sommeliers Choice Awards)  4 cups fresh orange juice, chilled 2 cups ginger ale, chilled

1 1/2 quarts orange sherbet

In a large punch bowl, gently stir together the Champagne, orange juice, and ginger ale. Add the orange sherbet in generous scoops. The sherbet will slowly melt into the punch. Ladle into rocks glasses (which are easier to ladle into than Champagne flutes). 

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