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
Frozémonade
Take frozen rosé and lemonade and smush it all together,” says Rob Krueger, and you wind up with the immediately enjoyable and supremely crushable frozémonade.
- story: Chloe Frechette
- photo: Lizzie Munro
Frojolais
Raspberry gomme syrup amplifies the easygoing fruitiness of village-level Beaujolais.
- story: Talia Baiocchi
Jasmine Colada
Luis Hernandez uses an Instant Pot to transform jasmine rice into a horchata-like base for this Piña Colada variation.
- story: Frances Yackel
Meghan Royale
The Meghan Royale offers a scoop of rosé-Aperol granita in a coupe, topped, as the name would suggest, with sparkling rosé.
- story: Chloe Frechette
