Justin Chapple, Food and wine‘s Culinary Director-at-Large, creates three blender drinks about big, bright flavors: “They scream summer pool party!” he says
Frozen Palomas (“Fralomas”)
Mix 1 cup fresh grapefruit juice, 1 cup water, ¾ cup silver tequila, ¼ cup fresh lime juice and 3 tbsp. bright agave nectar in a jug. Pour mixture into 2 to 3 standard ice cube trays. Freeze until firm, at least 8 hours, but preferably overnight. Mix 2 tbsp. kosher salt and 1 tsp. grapefruit peel in dish. Use lime wedge to moisten rims of 4 glasses; dip edges in salt mixture for coating, if desired. Transfer the prepared ice cubes to the blender; process until smooth and frothy. Pour into glasses; decorate with lime rings. Serves: 4
Frozen mimosas (“Frimosas”)
Whisk 2 cups champagne, 1 cup fresh orange juice, and ¼ cup ginger liqueur or orange liqueur (such as Triple Sec) in a pitcher. Pour mixture into 2 to 3 standard ice cube trays. Freeze until firm, at least 8 hours, but preferably overnight. Transfer the prepared ice cubes to the blender; process until smooth and frothy. Pour into 4 glasses or tall glasses and top off with more champagne. Garnish with clementine slices. For 4 people
Frozen Aperol Spritz (“Fraperol Spritzes”)
Whisk 1½ cups Prosecco or semi-dry white wine, 1 cup Aperol, 1 cup water, and ¼ cup orange liqueur (such as Triple Sec) in a pitcher. Pour mixture into 2 to 3 standard ice cube trays. Freeze until firm, at least 8 hours, but preferably overnight. Transfer the prepared ice cubes to the blender; process until smooth and frothy. Pour into 4 wine glasses and add more prosecco. Decorate with orange wheels. For 4 people
Categories: Trends
Source: HIS Education