The 3 Frozen Drinks You Need to Make This Summer

 Photograph by Travis Rathbone

One day in 1942, when the fishing was no good, Ernest Hemingway ran into a friend at a bar in Havana. "We drank 17 double frozen daiquiris apiece," he wrote after the ensuing bender, "without leaving the bar except for an occasional trip to the can." Hemingway's tolerance for alcohol is mind-boggling. But his love for frozen drinks? That we understand. At least we do now.


Today, the boozy, slushy concoctions are getting a much-deserved makeover. Instead of the syrups served at margarita mills, crafted frozen drinks are showing up at bars across the country. At Parson's Chicken & Fish, in Chicago, bartender Charlie Schott took a stuffy classic, the Negroni, and turned it into a crowd favorite by freezing it in a margarita machine. Its popularity is a reaction against purism, says Schott. Frozen cocktails are among the easiest drinks to make, and they're refreshing enough that you'll want more than one — just stop somewhere south of 17.

Papa Doble (Hemingway's Daiquiri)

  • 3½ oz white rum
  • 2 oz fresh grapefruit juice
  • 1½ oz fresh lime juice
  • 1 oz simple syrup
  • 1 oz maraschino liqueur

Combine all ingredients in a blender with 2 cups ice. Pulse until smooth. Garnish with a lime wedge. Serves 2.

Piña Dorada

  • 4 oz gold or dark rum
  • 1 cup chopped fresh pineapple
  • 2 oz sweetened coconut cream
  • 1½ oz fresh lime juice

Combine all ingredients in a blender with 2 cups ice. Pulse until smooth. Garnish with pineapple spears and leaves, or anything else festive. Serves 2.

Frozen Negroni

  • 1 oz gin
  • 1 oz fresh orange juice
  • 1 oz fresh grapefruit juice
  • 1 oz Luxardo Bitter
  • 1 oz sweet vermouth

Combine all ingredients in a blender with 2 cups ice. Pulse until well blended. Garnish with an orange twist. Serves 2.