Frozen Cocktails

Frozen Cocktails

Frozen Papaya-Rum Cocktail
3 ounces light rum
1 ounce coconut rum
Juice of 1/2 lime
3/4 cup chopped ripe papaya
1 teaspoon superfine sugar, or to taste
1 cup ice cubes
2 slices star fruit, for garnish
Combine all of the ingredients except the ice cubes and star fruit in a blender and process until smooth.
Add the ice cubes and blend again.
Pour into chilled margarita or cocktail glasses
garnish with the star fruit. Serve immediately

Melon Melody
Punch bowl and glasses
4 cups pineapple juice
2 cups vodka
3/4 cup Midori (melon liqueur)
1/2 cup cream of coconut
1/2 cup fresh lime juice
1/2 small cantaloupe, chilled
1/4 small honeydew melon, chilled
1-inch-thick slice of small seedless watermelon, chilled
4 cups crushed ice
Mix all of the liquid ingredients in the punch bowl.
Cut the melons into 1/2-inch balls using the smaller end of a melon baler. Thread the melon balls in combinations onto 8 large cocktail picks or small skewers. If you have more melon than you need, cut additional balls and float them in the punch for added color.
Add the crushed ice to the punch.
Garnish individual glasses with the melon ball swizzles and serve immediately.

Note: Cream of coconut, not to be confused with the unsweetened coconut milk and cream used for cooking, is a thick, sweetened coconut product found in liquor stores and well-stocked supermarkets.

Argentine-Style Bellini
3 ounces peach nectar
5 ounces cold Spanish sparkling wine or dry champagne
1 thin peach slice and 1 raspberry, for garnish
Pour the peach nectar into an 8-ounce champagne glass or flute. Slowly add the sparkling wine or champagne. Stir, garnish with the peach slice and raspberry, and serve immediately.

Banaquiri
1 1/2 ounces silver rum
1/2 large banana (about 4 ounces)
1/2 ounce lime juice
1 teaspoon simple syrup
1/2 ounce maraschino liqueur
1 cup crushed ice
1 sprig mint, for garnish
1 slice banana, on a cocktail pick for garnish
Old-fashioned or large cocktail glass
Blend the rum, banana, lime juice, syrup, maraschino liqueur and ice in an electric blender until smooth, about 15 seconds. Pour into the glass and garnish with the mint sprigs and skewered banana slice.

Nantucket Lemonade
Punch bowl and glasses
5 cups lemonade, homemade or good-quality purchased
2 cups cranberry juice
3 tablespoons fresh lime juice
3 cups vodka
2 cups chilled ginger ale
4 cups ice cubes
Frozen cranberries and lemon slices for garnish
Combine the lemonade, cranberry juice, lime juice and vodka in the punch bowl and mix well. Just before serving, slowly pour in the ginger ale. Add the ice cubes. Garnish with the frozen cranberries and lemon slices and serve immediately.
For non-alcoholic Nantucket Lemonade, substitute 2 cups additional ginger ale and 1 cup additional cranberry juice for the vodka. For a picnic or harbor cruise, mix the punch directly in a small insulated cooler for instant and easy transportability.

Machu Picchu
Ice cubes
2 ounces pisco
4 ounces fresh-squeezed orange juice
1/4 ounce grenadine
1/4 ounce crème de menthe
Fill a tall glass with ice cubes. Pour in 1 ounce of the pisco, the orange juice and the grenadine. In a cocktail shaker, combine the remaining pisco, crème de menthe and three ice cubes and shake well (this will lighten the crème de menthe so that it floats on the top).
Pour on top of the orange juice mixture in the tall glass and add a straw, but don't stir or the colors will blend together.

Barbados Fondue
Half a lime, chopped
Half a mango, peeled
6 small chunks of young coconut flesh
1/2 ounce sugar syrup
Ice cubes
1 1/2 ounces peach-infused vodka
1 ounce guava juice
Strawberry half
Peach-infused vodka
Vodka or spirit of your choice
3 peaches, sliced
Muddle the lime, mango and coconut with the sugar syrup in a cocktail shaker. Add a scoop of ice, then the vodka and guava juice. Shake vigorously, pour into a chilled tumbler, and garnish with half a strawberry.
For the peach-infused vodka: Pour your chosen spirit into a four-cup airtight or screw-top container (reserve the empty bottle). Add 3 sliced peaches, seal the lid tightly, and store in a dark, cool, dry place for 3-5 days. Gently shake the mixture now and then, and check how the flavor is developing. The longer you leave it, the stronger it will become.
If it becomes too strong, dilute it with unflavored spirits until you reach your preferred intensity. When you're done, strain the liquid into the original bottle and store in a freezer, ready to drink

Senorita
1 1/2 tablespoons raspberries 1 1/2 tablespoons blueberries
1/2 ounce sugar syrup
Ice cubes
1 1/2 ounces gold tequila
1/2 ounce raspberry liqueur
1 ounce cranberry juice
Lime wedge
Muddle the raspberries and blueberries with the sugar syrup in a cocktail shaker. Add a scoop of ice, then the tequila and raspberry liqueur. Shake vigorously and strain into a chilled tumbler 1 inch from the top, then top with cranberry juice. Garnish with a wedge of lime

Tropical headache
1 cup of ice
1 oz coconut rum
1/2 oz banana liqueur
Dash of grenadine
1/2 ripe banana (peeled)
Dash of pineapple juice
Dash of orange juice
Dark rum to top
Pour all ingredients except the dark rum into a blender. Blend until smooth. Pour into a chilled highball glass. Top with the dark rum.

Fruity chill
1/2 cup ice
2 oz vodka
1/2 oz blue curaçao
1/2 oz cream of coconut
1/2 cup fresh or canned pineapple
Scoop of vanilla ice cream
Chunk of pineapple for garnish
Pour all ingredients into a blender. Blend until smooth. Pour into a chilled margarita or highball glass. Garnish with the pineapple.

Fruit slush
1 (6 oz.) can frozen lemonade, undiluted
1 (6 oz.) can frozen orange drink, undiluted
1/2 c. sugar
16 oz. lemon lime carbonated beverage
1 (15 oz.) can crushed pineapple
1 lg. (1 lb. 14 oz.) can fruit cocktail
2 lg. bananas, sliced
Mix by hand. Freeze. Let thaw 10 minutes before serving to make slush.