Rachel Sinagra, mixologist and manager at Pittsburgh’s Fig & Ash, believes ice should do more than keep a frozen cocktail cold. In these six flavor-forward recipes—created exclusively for TABLE—she replaces ordinary ice with vermouth and pickle juice granita, a scratch-made blackberry popsicle, Dole Whip pineapple sorbet, and even Sauvignon Blanc frozen into ice cubes. The result is a lineup of adventurous martinis, spritzes, brambles, slushies, and fizzes that could only have been dreamed up by someone who’s never met an ingredient she wouldn’t freeze.
Cool Down This Summer with These Frozen Cocktail Recipes
Disney Adult Dole Whip Cocktail
Whip up a quick sorbet made of frozen pineapple, cream of coconut, tequila, honey, and lime. Then, you spice it with a bit of Aleppo pepper before floating atop a fizzy mix of grapefruit or pineapple soda, tequila, honey, and lime juice.
Frozen Tiki-Style Espresso Martini
Spiced rum and Licor 43 bring their aromatic charms into the mix, sweetened with banana liqueur and cream of coconut. This bewitching beginning is just begging for the frozen electricity of freshly brewed coffee made into ice cubes before going into the blender.
Frozen Sauvignon Blanc Cocktail
Sweet enough for the gals thanks to wine and pickle juice but also spicy enough for the guys from featuring jalapeno, this one’s a guaranteed crowd pleaser. Pretty enough to be a perfect welcome drink, it’s versatile enough to sip all the way through your next hot dog and hamburger cookout.
Blackberry Bourbon Bramble with Blackberry Popsicles
Because we’re all kids at heart, everyone at TABLE perks up when they see a popsicle garnishing a cocktail. Surely you feel the same way! This beauty starts with a blackberry and lime paleta and a brew of bourbon, hard cider, lemon, honey, orange bitters and frozen blackberries to make a bramble.
Frozen Melon Gin Spritz
The familiar sweetness of farm-fresh summer cantaloupe or honeydew is made enchanting with this recipe. Pick a shady spot. Linger over this cooling treat with a friend. There are few summer joys that are sweeter!
Frozen Dirty Martini
This very grown-up bevvie will find a place in your freezer until cool weather hits at the end of October. Infuse a bottle of vodka overnight with dill sprigs and then pop it in the freezer. Craft a wonderful granita made of dry vermouth, pickle juice, and water. Garnish with a gherkin and a sprig of dill.
Recipes and Styling by Rachel Sinagra at Fig and Ash
Story by Keith Recker
Photography by Dave Bryce
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