This summer, make frozen cocktails that stay frozen. Here's how:
How to make frozen cocktails that stay frozen
Over years of trial and error in recipe development, I’ve found that your success with making frozen drinks at home depends a lot on the temperature in your kitchen. Heat is the enemy. When I lived in a spot where summer was the same 65-ish degrees as every other time of year, I could make frozen drinks with a cup of ice and everything blended into a perfectly cool slush that stuck around. But if it’s hotter where you live, you’ll need to protect that chill.
You can certainly load the blender with extra ice if the ingredients still look pretty liquidy rather than evenly slushy, thick, and almost creamy after blending. The downside? The more frozen water you add, the more diluted the flavor of your cocktail becomes. A few extra cubes won’t hurt—go ahead and add them if you need them—but an extra cup will make a difference in the final taste.
The best way to battle the problem of melt is to batch up your drinks in advance and chill the mix in your freezer. I use mason jars for this, but any freezer-safe container will work as long as it really seals. Thanks to alcohol and sweetener, most cocktails won’t freeze solid, even if you keep them in the freezer overnight. But particularly juicy drinks, and any that are lower in alcohol, may become slushy after a couple of hours.
Now that we’ve covered the technique, it’s time to pick a recipe and get you a little closer to having a blended cocktail in your glass.Almost everyone I’ve ever met loves a gingery drink, but the question ofis definitely a matter of personal preference. “I want a ginger cocktail to burn my face off,” my colleague Lauren Joseph told me. Epi’s executive editor, Sonia Chopra, agreed: On a scale of 1–10, she wants her ginger to go to 11.
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