If there\u2019s a time and a place to make a frozen cocktail, it\u2019s now\u2014as in, today. I\u2019m not sure about the temps where you are, but in my neck of the woods, it\u2019s hotter than Hades. Step outside for five minutes, and it\u2019s close to unbearable.<\/p>\n
However, this is not the week to be inside\u2026 America is 250! In my family, the Fourth of July was always a no-holds-barred celebration\u2014it meant I could eat as many hot dogs and Doritos as I wanted, a visit to the ice cream truck was guaranteed, and a cooler full of something seemed to magically refill whenever it ran low. While the dogs\/chips\/ice cream might still ring true, my thirst-quencher of choice has evolved. I\u2019m typically not a sweet drink kinda gal, but once a year (OK, maybe more), a frozen cocktail is in order. Between the heat and the country\u2019s birthday, I think this might be 2026\u2019s moment to indulge.<\/p>\n
Since it\u2019s not every weekend I\u2019m whipping up a blended beverage, I want the limited times I make one to be just right\u2014like it was passed to me from a fancy silver tray while lounging at a five-star resort. Here are some things I\u2019ve learned over the years of making frozen cocktails at home, plus all the tools you should have on hand when these smooth, icy drinks are in the summer spotlight.<\/p>\n
A high-powered blender is non-negotiable, and I\u2019m a Vitamix loyalist. I\u2019ve had my Vitamix 5200 Standard since I graduated from culinary school in \u201809, and it\u2019s still going strong. It crushes and blends ice like a champ, making a silky smooth drink (or a batch of them) every time.<\/p>\n
If you plan to party hearty, consider this upgrade: the Ninja Slushi Professional Frozen Drink Maker. If you plan on making frozen drinks regularly, the Ninja Slushi is the way to go. The machine is designed to produce top-notch frozen cocktails, slushies, frappes, and milkshakes at the touch of a button. The Slushi has been around for a couple years, and its popularity remains high (perhaps only to be outdone by the brand\u2019s other innovations).<\/p>\n
Whatever your drink of choice may be, getting those ratios right is key to a great-tasting sipper. My trusty Oxo Steel Angled Jigger has been around the block (it literally moved with me three times), and it\u2019s the first tool I reach for when I\u2019m making a drink. Its durability is unmatched\u2014even the markings have remained intact. I love that you don\u2019t have to look at the tool from eye level; instead you can stand over it to make sure your measured amount is exactly what you need.<\/p>\n
Starting with fresh fruit is essential to the best-tasting blended drinks. Read: In-season fruit > the rest. Of course, we all know freshly squeezed limes and lemons can\u2019t be beat. The Kuhn Rikon Paring Knife Set is small, functional, and stylish. Plus, each knife comes with a guard so it can be safely tucked away or packed for an outing.<\/p>\n
While starting with fresh produce is highly recommended, I found that freezing the fruit ahead of blending produces the best possible cocktail. Little to no ice is needed in this case, so the drink isn\u2019t diluted; instead, it\u2019s packed with fruit flavor. I like freezing whole berries and chopped pieces of pineapple, mango, and such in a single layer in Ziploc Gallon Food Storage Freezer Bags. I prefer the gallon-size, but they also come in quart and half-gallon, so you can pick the size that best suits you.<\/p>\n
Making simple syrup is, well, simple. But you don\u2019t always have a batch on hand if you\u2019re making a last-minute drink. I like having a bottle of Sugar in the Raw Liquid Cane Sugar on hand for impromptu get-togethers. It blends perfectly into beverages and doesn\u2019t alter the beverage\u2019s flavor like honey or maple syrup.<\/p>\n
If you\u2019ve gone through the work of chopping, mixing, and blending to create the perfect frozen drink, a fun yet functional glass brings the five-star experience home. For blended drinks, I love clear vessels\u2014I think they best showcase the smooth, silky, and often colorful puree. I\u2019m a fan of these edgy West Elm Ursa Glassware Set of 4 and nostalgic for these Viski Pacific Crystal Tiki Glasses Set of 2. And of course, don\u2019t forget to tuck in a straw.<\/p>\n
This article was written by Molly B. Cook, an editor and recipe developer with a deep understanding of the home cook. She\u2019s contributed to The New York Times, TODAY Show, Allrecipes, Delish, Simply Recipes, and National Geographic, among other outlets and brands. Formerly the Food Director of Rachael Ray In Season, Food Editor at Family\u2026<\/p>\n
Explore Bon App\u00e9tit for more recipes you want to make, cooking advice that works, and restaurant recommendations you trust.<\/p>\n
\u00a9 2026 Cond\u00e9 Nast. All rights reserved. Bon App\u00e9tit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond\u00e9 Nast. Food Innovation Group<\/p>\n","protected":false},"excerpt":{"rendered":"
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