Hot Girl Summer? Stay Cool With These 10 Frozen Cocktails

Welcome to summer! The days are longer, the air is warmer, and drinking a cocktail is a way to keep cool. I think frozen cocktails are one of the best ways to cool down — super tasty and so fun! 

If you’re not sure where to start with these boozy drinks, don’t worry, we’ve got you covered! Here are some of our favorite frozen cocktails that you can make this summer.

Frozen Watermelon Daiquiri

Thanks to Striped Spatula for this recipe!


– 4 cups of frozen seedless watermelon cubes
– 4 ounces of light rum (or ½ cup)
– 2 ounces of fresh lime juice (or ¼ cup)
– 2 ounces of orange juice (or ¼ cup)
– 1-2 Tbsp of simple syrup


1. Mix the frozen watermelon cubes, rum, lime juice, orange juice, and simple syrup in a blender until the mixture is smooth. Start with 1 tablespoon of simple syrup and add more if you want.

2. Serve immediately. Garnish with a wedge of lime.

Tropical Wine Slushies

Thanks to Grandbaby Cakes for this recipe! 




– ½ cup of frozen diced mango
– ½ cup of frozen diced pineapple
– 2 Tbsp of honey or agave nectar
– 2 tsp of lime juice
– 1 cup of frozen strawberries
– Garnish of fresh strawberries and pineapple
– 17 ounces of Barefoot Wine To Go Moscato (frozen overnight)


1. Remove Barefoot Wine-To-Go Moscato from the freezer and cut in half.

2. Add the mango and pineapple to a heavy duty blender along with 1 tablespoon of honey, half the frozen Barefoot Wine, and 1 teaspoon of lime juice.

3. Blend on high until completely smooth and creamy. Pour the slushy mixture into another container and set aside. Rinse and clean the blender.

4. Add the strawberries to the blender along with the remaining honey, Barefoot Wine, and lime juice. Blend on high speed again until completely smooth and creamy.

5. Spoon half the mango and pineapple slushy into a glass followed by the strawberry slushy. Serve immediately.

Frozen Cherry Cosmos

Thanks to How Sweet Eats for this recipe!



– 2 cups of cranberry juice cocktail ice cubes
– 1 cup of regular ice cubes
– ½ cup of tart cherry juice
– ½ cup of vodka
– ⅓ cup of freshly squeezed lime juice
– ¼ cup of Grand Marnier liqueur
– Fresh cherries for garnish
– Lime slices for garnish


1. The night before, pour the cranberry juice cocktail into ice molds. You should make enough to get about 2 cups of ice.

2. Blend the cranberry ice cubes, regular ice, tart cherry juice, vodka, lime juice, and grand marnier together in a blender until it gets to a slushy consistency.

3. Pour the mixture into glasses and garnish with cherries and limes.

Frozen Brunch Punch

Thanks to Half Baked Harvest for this recipe! 


– 2 ½ cups of orange juice
– 2 cups of campari
– 1 cup of white rum
– ½ cup of lime juice
– 1 cup of fresh or frozen pineapple chunks
– 1 inch of fresh ginger, grated
– Ice
– Limes, pineapple slices, and edible flowers for serving (optional)


1. In a large pitcher, combine the orange juice, campari, rum, and lime juice. Chill until ready to serve.

2. When it’s time to serve — transfer the mixture to the blender. Add the pineapple chunks, ginger, and enough ice to come halfway up the blender.

3. Pulse until smooth.

4. Pour into glasses and garnish as desired.

Frozen Peach Margaritas

Thanks to A Classic Twist for this recipe!



– Salt and chili pepper for glass rims
– 2 cups frozen peaches
– 4 cups ice cubes
– 2 tablespoons of agave syrup
– Juices from 2 limes
– ½ cup of Tequila
– 2 ounces Grand Marnier


1. Using a lime wedge, rub it along the rim of your glasses. Mix salt and chili pepper on a plate and dip the rim of the cups in the salt.

2. Blend all the ingredients in a blender until smooth. Pour the mixture into the prepared glasses. Garnish with fresh limes and frozen peaches.

Bourbon Cider Slushie

Thanks to for this recipe!


– 2 ounces of bourbon
– ¾ ounces of cinnamon vanilla syrup*
– ¾ ounces of fresh lemon juice
– 1 ounce of apple cider
– Apple slices for garnish
– Cinnamon slice for garnish
– 2 cinnamon sticks
– 1 tsp of vanilla extract
– ¾ cups of water
– ¾ cup turbinado sugar


1. Bring bourbon, lemon juice, and apple cider to a boil in a saucepan.

2. Stir until the sugar dissolves and let the mixture sit for 10 minutes.

3. Strain the mixture into a sealed container and refrigerate for up to one month.

4. To create the syrup, combine 2 cinnamon sticks, vanilla extract, ¾ cups of water and ¾ cups of turbinado sugar into a blender with cubed ice and blend until smooth.

5. Pour syrup into a Moscow Mule mug.

6. Garnish with an apple slice and a cinnamon stick.

Blue Hawaii

Thanks to for this recipe!



– ¾ ounces of vodka
– ¾ ounces of light rum
– ½ ounce of blue curaçao
– 3 ounces of pineapple juice
– 1 ounce of sweet and sour mix
– Pineapple wedges for garnish


1. Add vodka, light rum, blue curaçao, pineapple juice, and sweet and sour mix into a shaker or blender with ice.

2. Strain into a Hurricane glass over crushed or pebble ice.

3. Garnish with a pineapple wedge.

Tiki Cantaloupe-Coconut Cocktail

Thanks to Epic Curious for this recipe!


– 1 medium cantaloupe
– ½ cup of unsweetened coconut milk
– ½ cup of tequila
– ¼ cup or Midori or tequila
– ¼ cup of fresh lime juice
– ¼ cup of agave nectar
– Mint sprigs and lime wheels for garnish


1. Slice a thin piece of the rind off of both the ends of a cantaloupe. Cut it in half crosswise and remove the seeds. Scoop out the flesh and set aside.

2. Transfer half of the flesh into a blender and reserve the remaining flesh for another use.

3. Add the coconut milk, tequila, Midori, lime juice, agave nectar, and ½ cup of ice into a blender and blend until smooth.

4. Divide the cocktail between the melon halves and add ice to fill. Garnish with mint sprigs and lime wheels.

Raspberry and Aperol Floats

Thanks to Epic Curious for this recipe!


– 1 sprig of thyme
– ¼ cup of sugar
– ¼ cup of Aperol
– 1 ⅓ cups of raspberries
– 1 pint of vanilla ice cream or gelato
– 2 12-ounce cans of club soda


1. Bring the thyme, sugar, and ¼ cup of water to a boil in a small saucepan.

2. Stir until the sugar dissolves. Remove the saucepan from the heat, cover, and let it sit for 15 minutes. Remove the thyme sprig and let the syrup cool.

3. Stir in ¼ a cup of Aperol.

4. Divide the syrup and raspberries among 4 tall glasses and muddle gently.

5. Add ice cream and top off each with club soda and more Aperol if you want!

Kahlua and Irish Whiskey Frozen Cocktail

Thanks to Creative Culinary for this recipe!



– 2 cups of ice
– 4 ounces of cold espresso coffee
– 2 ounces of Kahlua
– 1 ½ ounces of Irish Whiskey
– 2 scoops of vanilla ice cream
– Cocoa nibs or shaved chocolate for garnish


1. Add all the ingredients into a blender and blend until smooth.

2. Pour onto chilled glasses and garnish with cocoa nibs or shaved chocolate.


It’s no longer hot girl summer, it’s boozy lady summer! Which one of these frozen cocktails are you trying first? Comment below!

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