The Frozen Margarita Goes Baroque
The slushy all-star’s resurgence includes a suite of riffs that will suit any whim.
- story: Brad Thomas Parsons
- photo: Briana Balducci
Frozen Spritz Summer
The Negroni isn’t the only Italian classic to meet the blender. From the Garibaldi to the Angelo Azzuro, here’s how to make your aperitivo even cooler.
- story: Punch Staff
- photo: Lizzie Munro
Blended Aperol Spritz
An even more lighthearted take on an easy-going drink.
- story: Chloe Frechette
- photo: Lizzie Munro
The Frozen Drink, Ascendant
The Piña Colada never imagined it’d have this much competition.
- story: Robert Simonson
- photo: Lizzie Munro
Miami Nice
Guava stands in for strawberry in this Miami Vice variation.
- story: Chloe Frechette
- photo: Kelly Puleio
The Italian Ice of Cocktails
The frozen Sgroppino comes in many shades of bittersweet.
- story: Punch Staff
- photo: Lizzie Munro
Born to Freeze
Not all frozen drinks have to be high-octane. Here's how to give low-proof drinks, from Sherry Cobblers to Garibaldis, their turn in the blender.
- story: Tatiana Bautista
- photos: Lizzie Munro
Build a Better Frozen Margarita
From proper dilution to uniform texture, here’s how to make the perfect blender drink.
- story: Laurel Miller
- photo: Daniel Krieger
Frosé Is Dead, Long Live Frojolais
The next generation of frozen wine cocktails is here.
- story: Punch Staff
- photo: Lizzie Munro
Friesling Is the New Frosé
There's a new wine-based frozen drink in town.
- story: Lauren Sloss
- photo: Lizzie Munro
