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Turn any cocktail into a frozen delight

Read time 3 Mins

Posted 20 Feb 2025

By
Emily Reed

A Frozen Aperol Spritz puts an icy twist on the classic cocktail

There’s a little more to it than tossing everything in a blender with ice.

What’s better than a Margarita? A frozen Margarita, duh. When the weather heats up, it’s basically the closest thing to pulling up a chair in the cool room of your local Dan’s – and way more fun. So, we can understand why you might want to transform all of your favourite cocktails into frozen versions. 

While it’s mighty tempting to just throw the usual cocktail ingredients into a blender with a load of ice and hope for the best, that won't always result in a tasty tipple. So, we’ve rounded up six handy tips to help you nail the perfect frozen cocktail – from the perfect balance of flavours to a great consistency. And once you’ve noted our tips and tricks, there are plenty of frozen cocktail recipes waiting to be enjoyed, too. Stay cool out there!  

1. Chill each ingredientWe’re starting with a glaringly obvious fact, but sometimes even the most straightforward things can be overlooked – especially if you’re hosting a party and get distracted by the DIY karaoke sesh that’s kicked off in the living room. Adding room-temperature ingredients melts the ice instantly (ugh!), leaving you with a watery, over-diluted drink. So, think ahead and chill everything first. This includes the fruit. Fresh fruit is great, but frozen fruit makes for a thicker, colder and more flavourful cocktail. Think bananas, mangoes, berries and watermelons – all perfect for freezing and blending into cocktails.
2. Get the ice balance rightThe right ice-to-liquid ratio is key. Too much ice, and your drink will be watery and bland. Too little, and it won’t reach that perfect consistency. Start with a 2:1 ice-to-liquid ratio, using two parts ice to one part liquid, including spirits, mixers and syrups. This ensures a thick, slushy consistency without over-dilution. And don’t be afraid to adjust it based on the texture. Too thin? Add a little more ice in small increments and blend. Too thick? Add a splash of liquid to loosen it up. Always use crushed ice if you can; it blends faster and more evenly than large cubes, allowing for a smooth consistency without overworking the blender. Speaking of the blender, don’t get trigger-happy. Blending for too long can heat the ice and thin out your cocktail – just blend everything until it’s smooth and serve it up straight away.
3. Add an extra flavour boostDid you know that cold temperatures numb the receptors in your mouth, dulling your perception of sweetness? Science! To counteract this, add about 50% more sugar than usual. You’ll be pretty happy with yourself for making a batch of sugar syrup ahead of time – the extra odd dash will make all the difference. A good level of citrus can help balance things out, too, which is why Margs and Daiquiris make great frozen cocktails. It’s a bit like adding orange juice to the Frozen Aperol Spritz. You can also tweak the flavour with extra lemon or lime juice. And for even more flavour, swap regular ice for frozen juice or coconut water cubes – or try freezing coffee in ice trays for any coffee-based cocktails. Yum!
4. Batch your base ahead of time If you know you'll be making multiple frozen cocktails, it's worth planning ahead. A great way to save time is by batching your drinks in advance. Just prepare your cocktail mix before the main event, then chill it in the freezer. Thanks to the alcohol and sweeteners in most recipes, your mix won’t freeze solid, even if you leave it overnight. This way, you’ll have the perfect consistency ready to go, without the hassle of preparing each drink on the spot. House-party approved. 
5. Choose your spirit wiselyAs mentioned, most classic cocktails can be transformed into frozen versions, but keep in mind that certain spirits work better in frozen cocktails because they maintain their flavour and texture when mixed with ice. Light rum, vodka and tequila are typically good choices as they blend seamlessly with ice and other ingredients to achieve the perfect consistency. The drinks don’t have to be complicated, either. You can even switch up your usual fizzy G&T for a frozen version, but you’ll want to swap the tonic water for a tonic syrup or a homemade syrup to let that flavour sing over the top of all that ice. Curious? Try 60mL gin, 30mL syrup and one cup ice. Adding citrus juice – either fresh or frozen – rounds it out pretty nicely. 
6. Prep your glassware Chilling your glass in the freezer beforehand helps to keep your drink colder for longer – something with a thick rim works best. For a bartender’s touch, coat the rim with salt, sugar or spices before pouring. And one final obvious but vital tip – serve your cocktail the moment it’s blitzed (or brought out of the freezer), because nobody likes a melted frozen drink on a hot day.
Want more tips and tricks on nailing drinks at home? Check out our stories on how to DIY everything from using grated frozen fruit in cocktails to creating a Negroni station for guests. 
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Authour image
Emily ReedEmily is a Melbourne-based writer partial to a good pét nat. Her hobbies include lining up songs on Spotify at house parties and hovering near cheese platters.
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LearnSpiritsDIY How toRumCocktail makingVodkaTequilaGinEntertainingCocktails
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