Cocktails

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The name of this striking cocktail created by Justin Ang, lead bartender at The Baldwin Bar in Woburn, Massachusetts, is Tagalog for "mix-mix." Ang, a native of the Philippines, named it for the icy dessert that layers shaved ice and condensed milk with fruit, jellies, and sweet beans. For this cocktail, Ang blends silver rum, cacaçha, lime juice, and pineapple juice, with ube milk, which gives this concoction its vivid purple hue. He tops the drink with an array of garnishes that echo its namesake dessert, including mint sprigs, dehydrated mango, dehydrated pineapple, and unsweetened flaked coconut.

Miami Vice

Frozen canned pineapple and bitters-infused strawberries take this daiquiri-pina colada mash-up to the next level.

Spaghett

Want an easy drink with the spirit of a Negroni but the ease of a beer? Try a Spaghett, an easy-drinking hybrid of the two. This refreshing spiked beer is a popular shift drink in restaurants and bars, and an easy choice on a hot afternoon. You can add a squeeze of lemon if you like, but the light beer and bitter aperitif complement each other nicely on their own.

Frozen Salted Espresso Martinis

If you're an espresso martini fan, you'll love this frosty twist. First, brewed espresso is frozen in an ice cube tray; once the cubes are solid, they're processed with coffee liqueur, vodka, and simple syrup in a blender until smooth. The resulting martinis are well-balanced, with notes of caramel and vanilla. The liqueur and syrup give them subtle sweetness, the vodka adds a smooth element, and the espresso brings earthy bitterness. An elegant sprinkle of flaky sea salt finishes the drinks off, and balances the espresso's bitterness. Make sure to chill the glasses before serving and enjoy right away.

Boozy Frozen Strawberry Lemonade

Famed pastry chef Claudia Fleming's Boozy Frozen Strawberry Lemonade is sweet, zippy, and irresistibly delicious — exactly the kind of drink you want on a hot summer afternoon. The frozen cocktail is made with lemon vodka, Prosecco, basil, limoncello, strawberries, and lemon sorbet, and can also double as a dessert. Once frozen and blended, make sure to serve the lemonade right away so it doesn't melt.

More Cocktails + Spirits

Frozen Aperol Spritzes ('Fraperol Spritzes')

The Aperol Spritz — a simple combination of Aperol, Prosecco, and club soda — is easily one of the most celebrated summer cocktails. This recipe is a frozen twist on the classic, and includes orange liqueur for even more orange flavor. Food & Wine's Justin Chapple originally developed a version of the recipe for Pepe's Wharf in Provincetown, Massachusetts, and streamlined it here so it's easy to make in a home blender. For the best results, allow the Aperol cubes to freeze overnight.

Buttered Rum

This luxurious, velvety drink is just the thing to sip on a cool night — and using a slow cooker makes it especially easy to pull together. Heat the cream and butter first, slowly so that the mixture doesn't break. Then whisk in dark brown sugar, followed by spiced rum, salt, and a Moroccan spice mix. The end result is a richly flavored batch of drinks perfect for entertaining. You can either serve the Buttered Rum right away, or keep it in the slow cooker on WARM, covered, for a few hours.