Recipe: Frozen alcoholic drinks, from Campari-Rose Slush to Frozen G & T and more

Campari-Rosé Slush

Makes 4.

Note: Think of this as a best-of mashup of a frozen rosé and a frozen negroni. Simple syrup can be purchased at many liquor stores or made by heating equal parts sugar and water until sugar is dissolved; cool before using. When making frozen drinks, add liquids to the blender before frozen substances for easier processing. From Amelia Rayno.

• 2 oz. (4 tbsp.) Campari

• 2 oz. (4 tbsp.) simple syrup (see Note)

• About 10 fresh mint leaves, plus 4 more for garnish

• 1 1/2 c. rosé wine, frozen into cubes

• 1 1/2 c. ice

Directions

In a blender, add the Campari, simple syrup and 10 mint leaves, then the frozen rosé, grapefruit juice and ice. Process until totally smooth, then pour into short glasses and garnish each with a single mint leaf.

Frozen G & T

Makes 4.

• 3 oz. (6 tbsp.) gin

• Juice of 1 lime, about 1 oz. (2 tbsp.)

• 2 oz. (4 tbsp.) simple syrup (see Note)

• 1 oz. (2 tbsp.) tonic syrup, optional (see Note)

• 2 1/2 c. tonic, frozen into cubes

• Dash of bitters, for garnish, optional

• Lime twist, for garnish, optional

• Cucumber wedge, for garnish, optional

Directions

Pour gin, lime juice, simple syrup and tonic syrup into blender, then add the frozen tonic and ice. Process until very smooth. Pour into slender glasses and garnish with a dash of bitters, a lime twist and a wedge of cucumber.

Serves 6.

Note: Put the chartreuse and rum bottles in the freezer a day ahead, if possible. The liquors won't freeze but they will keep the ice from melting too quickly when the drink is assembled. Simple syrup can be purchased at many liquor stores or made by heating equal parts sugar and water until dissolved; cool before using. When making frozen drinks, add liquids to blender before frozen substances for easier processing. Adapted from Elana Lepkowski in SeriousEats.com.

• 5 oz. (1/2 c. plus 2 tbsp.) white rum

• 4 oz. (8 tbsp.) green chartreuse

• 2 oz. (4 tbsp.) simple syrup (see Note)

• Juice of 2 limes, about 2 oz. (4 tbsp.)

• 4 c. ice

• 6 lemon slices, for garnish, optional

Directions

In blender, combine rum, chartreuse, simple syrup, cucumber, lime juice and ice. Process until smooth. Pour into a short glass and garnish with a lemon slice.

Serves 4.

Note: Put the whiskey bottle in the freezer a day ahead, if possible. The liquor won't freeze but it will keep the ice from melting too quickly when the drink is assembled. Simple syrup can be purchased at many liquor stores or made by heating equal parts sugar and water until dissolved; cool before using. When making frozen drinks, add liquids to blender before frozen substances for easier processing. From Amelia Rayno

• 2 mangoes, peeled sliced and frozen (or about 3 c. pre-frozen mango)

• 3 oz. (6 tbsp.) whiskey

• Juice from 1 lime, about 1 oz. (2 tbsp.)

• 1 oz. (2 tbsp.) simple syrup (see Note)

• 6 shakes bitters

• 1 c. ice

• 4 bing or maraschino cherries from a jar or can, for garnish, optional

Directions

Watermelon, Lime and Tequila Frozen Cocktail

Serves 4.

Note: Simple syrup can be purchased at many liquor stores or made by heating equal parts sugar and water until dissolved; cool before using. When making frozen drinks, add liquids to the blender before frozen substances for easier processing. The strawberries offer a deeper color, but aren't necessary. Adapted from Bonappetit.com.

• 6 oz. (3/4 c.) tequila blanco

• 4 oz. (1/2 c.) simple syrup (see Note)

• 1 jalapeño, seeded and deveined

• 3 1/2 c. watermelon pieces, frozen, plus thin, unfrozen wedges for garnish, optional

• 3/4 c. frozen strawberries, optional

Directions

In blender, combine tequila, simple syrup, lime juice, jalapeño, frozen watermelon and strawberries. Process until smooth. Pour into tall glasses and top with watermelon wedges.