Frozen Hula Hoop


A sweet-tart blend of pineapple, raspberry, and lemon adds fresh fruit flavor to this slushy frozen drink from Erick Castro spiked with white rum, Aperol, and dry red wine. With plenty of heat from the trio of alcohols, those fresh summer fruits keep the drink well balanced. Make your own raspberry syrup by infusing simple syrup with fresh berries, or purchase a bottle at the liquor store or online.

Frozen Hula Hoop Cocktails
Photo: Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis
Total Time:
5 mins
4 to 6


  • 6 cups ice cubes

  • ½ cup plus 1 tablespoon (4 1/2 ounces) white rum

  • ½ cup plus 1 tablespoon fresh or canned pineapple juice

  • ¼ cup plus 2 tablespoons raspberry syrup (see Note)

  • ¼ cup plus 1/2 tablespoon (2 1/4 ounces) dry red wine (such as Shiraz) 

  • ¼ cup plus 1/2 tablespoon fresh lemon juice

  • 3 tablespoons (1 1/2 ounces) Aperol

  • Pineapple fronds, edible orchids, and raspberries, for garnish 


  1. Process ice cubes, rum, pineapple juice, raspberry syrup, wine, lemon juice, and Aperol in a blender until smooth, about 30 seconds. Pour evenly into tulip glasses or snifters. If desired, garnish with pineapple fronds, orchids, and raspberries.

Make Ahead

Cocktail can be frozen up to 3 days. Let thaw until slushy, about 15 minutes; stir well before serving.


Raspberry syrups such as Small Hand Foods and Liber & Co. can be purchased online or in liquor stores.

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