
The Italian Ice of Cocktails
The frozen Sgroppino comes in many shades of bittersweet.
- story: Punch Staff
- photo: Lizzie Munro
The frozen Sgroppino comes in many shades of bittersweet.
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.
From proper dilution to uniform texture, here’s how to make the perfect blender drink.
The next generation of frozen wine cocktails is here.
There's a new wine-based frozen drink in town.
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.
Raspberry gomme syrup amplifies the easygoing fruitiness of village-level Beaujolais.
Luis Hernandez uses an Instant Pot to transform jasmine rice into a horchata-like base for this Piña Colada variation.
The Meghan Royale offers a scoop of rosé-Aperol granita in a coupe, topped, as the name would suggest, with sparkling rosé.