Recipes
Frozen Cocktails to Keep You Cool This Summer!
Stay frosty with these treats to beat the heat!
There’s nothing that makes us think about childhood summers like popsicles and slushies. Let’s get nostalgic with these elevated versions made by our talented creators and friends! Whether you’re looking for something citrusy, fruity, or creamy; we have you covered. Read on to see what you’ll be treating yourself to this season!
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Popsicles
1. Mango Coconut Empress Creamsicles by @poppy.and.sesame
This popsicle recipe screams “tropical perfection” with the combination of sweet mango with rich coconut! You’ll definitely be taken on a flavour vacation with these creamsicles.
Ingredients
- 2 oz Empress 1908 Indigo Gin
- 1 cup Mango Pulp (sweetened)
- 1/2 cup Coconut Milk
- 1/2 cup Heavy Whipping Cream
- 1/2 tbsp Almond Flour
- 1 tbsp Sugar
- Dry Shredded Coconut (optional)
Method
Mango-Empress Gin layer: In a blender add mango pulp and Empress Gin and mix together. Pour the mixture to fill about half of the popsicle mold and let it rest. If using fresh mango, add some sugar to the blender to adjust the sweetness.
Coconut layer: Blend together coconut milk, heavy whipping cream, almond flour, and sugar. Without disturbing the popsicle mold, slowly top off with the coconut mixture. Add some shredded coconut on top and let it freeze for an hour. Insert popsicle sticks and put it back into the freezer for an additional 6-7 hours until ready.
2. Watermelon Basil Gin Pops –@peanutbutterpluschocolate
Remember playing out on the beach with your friends and then your mom brings out the freezies to everyone’s excitement? Ciarra captured this perfectly in these ice pops with the iconic summer pairing of refreshing watermelon and fragrant basil!
Ingredients (makes 7)
- ⅓ cup Empress 1908 Indigo Gin
- 2 cups Watermelon Puree
- 2 tbsp Agave
- Handful Basil Leaves
- 2 cups Lemonade, light sugar
Method
Stir all the ingredients together in a bowl and cover. Let the sit for 1 hour. Transfer the mixture to popsicle molds or pushpop bags and freeze overnight.
3. Blueberry Yogurt Gin Popsicles by @resplendentkitchen
For something a little richer, look no further than these fruity yogurt popsicles by Emily of @resplendentkitchen! The creamy coconut and soft lavender enhance these frozen treats for an overall light and irresistible indulgence.
Ingredients (makes 10)
- 4 oz Empress 1908 Indigo Gin, divided
- 2 cups Blueberries
- 2 tbsp Maple Syrup
- 7 oz Unsweetened Vanilla Greek Yogurt
- ¾ cup Full-Fat Coconut Milk
- 6 tbsp Lavender Simple Syrup
- 1 tsp Fresh Lemon Juice
Method
Place the blueberries & maple syrup in a medium saucepan on medium heat. Simmer for approximately 10 minutes, stirring occasionally until the blueberries release their juices. Gently mash the blueberries, set aside to cool, and mix in 2 oz Empress 1908 Indigo Gin.
Combine yogurt, coconut milk, lavender simple syrup, 2 oz Empress 1908 Indigo Gin, and lemon juice in a bowl.
Spoon the yogurt mixture into the popsicle molds, then the blueberries, and finish with the yogurt mixture as the top layer.
Freeze for 2 hours, then put the popsicle sticks in. Freeze for another 4 hours or overnight.
4. Sparkling Raspberry Lemonade Popsicles – @mykalekitchen
Summer festivities aren’t complete without lemonade, so why not add it to a popsicle? With the extra burst of raspberry in Amrita’s sweet and tangy popsicles, they’re sure to be a hit at any weekend get-together. Just look at them sparkle!
Ingredients
- 3 oz Empress 1908 Indigo Gin
- 2½ oz Lemon Juice
- 2-2½ oz Raspberry Gum Syrup (adjust as per preferred level of sweetness)
- 8 oz Water
- Optional sparkle: Pinch of Golden Cocktail Glitter
Method
Combine all ingredients and pour into popsicle molds. Freeze overnight. Optional: Sprinkle some golden cocktail glitter onto the popsicles before serving.
Blended Cocktails
5. Empress Frozen Lychee-tini – @sprinklesofcocoa
Lychee is the perfect way to add a lovely sweet and almost floral quality to your summer sips! Colleen of @sprinklesofcocoa packs all of its goodness into this slushie dream and amps it up further with sharp lime and cooling mint.
Ingredients (serves 2)
- 3 oz Empress 1908 Indigo Gin
- 3 oz Lychee Syrup
- 1 cup Lychee
- 1 oz Fresh Lime Juice
- Scoop of Ice
- Lychee, Lime Wheels & Mint, to garnish
Method
Add all ingredients to a blender and blend until smooth and slushie. Scoop into a cocktail glass, and garnish with a lychee, lime wheels, and a sprig of mint.
6. Empress Green Melon Cucumber Slushies – @preethi.venkatram
Preethi created the prime patio thirst-quencher with this cool, vegetal slushie. If that doesn’t convince you, you’ll definitely be getting your serving of greens in this delicious cocktail!
Ingredients (serves 2)
- 3 oz Empress 1908 Indigo Gin
- 3 oz Fresh Lemon Juice
- 2 oz Honey Syrup
- 1 cup Frozen Honeydew, skin removed and cut in chunks
- 1 Cucumber, sliced and frozen
- Handful Mint Leaves
- 1 cup Ice
Method
Combine all Ingredients in a blender and grind until smooth and slushy. Pour into serving glasses and garnish with fresh mint leaves. Enjoy!
7. Frozen Painkiller by @tarynstastingtable
Taryn redefines the classic Painkiller by swapping out the molasses qualities of rum to the botanical complexity of Empress 1908. Still perfect for sipping out on the beach, you’ll simply be in paradise.
Ingredients
- 2 oz Empress 1908 Indigo Gin
- 4 oz Pineapple Juice
- 1 oz Orange Juice
- 1 oz Cream of Coconut
- 1.5 cups Ice
- 1 oz Grenadine
- Pineapple Fronds, Orange Slice, & Maraschino Cherry for garnish
Method
Add grenadine to a glass and the rest of the ingredients to a blender. Blend until smooth. Pour frozen cocktail into glass with grenadine. Garnish and enjoy!
Sorbet Sips and Granitas
8. Royal Holiday – @moodymixologist
Who says floats can’t be classy? Amy beautifully balances fancy with fun in this sip by including a complex-tasting, yet easy-to-make sorbet. After elevating these botanicals in our gin, the only thing left is to top with some bubbly!
Ingredients
- 2 scoops grapefruit & rosewater sorbet*
- 1½ oz Empress 1908 Indigo Gin
- Champagne, to top
Method
Build in a wine glass. Garnish with a rose petal and a sprig of mint.
*To make the Grapefruit Rosewater sorbet
Combine 1 cup of sugar and ½ of hot water and stir until all of the sugar has dissolved. Set aside to cool fully.
Meanwhile, juice 2-3 red grapefruits (1½ cups juice). Strain any pulp from the juice and add it to the cooled sugar syrup.
Add ½ tsp rosewater and stir to combine. Transfer the liquid to a loaf pan and freeze for 4 hours, scraping with a fork or blending with a blender every 30 minutes to 1 hour.
9. Grapefruit & Thyme Granita – @thegandmkitchen
With delicious citrus and herbs, Pate elevates our botanical recipe by bringing out the grapefruit with both zest and juice. With the slight savoury and woody notes from thyme, we couldn’t ask for tastier flavours in this granita!
Ingredients (serves 2)
- ½ cup Sugar
- ½ cup Water
- Zest of ½ Grapefruit
- 3-5 Thyme Sprigs
- ½ cup Empress 1908 Indigo Gin
- 1½ cups Grapefruit Juice
- Juice from ½ Lime
Method
Make the simple syrup by combining the sugar, water, grapefruit zest, and thyme. Heat on medium until the sugar has dissolved. Let the thyme steep until the mixture has cooled.
Combine the gin, grapefruit juice, lime juice and strained simple syrup in a shallow freezer-proof pan. Freeze for 2-4 hours.
Remove from the freezer and use a fork to scrape the partially frozen mixture and return to the freezer. Freeze until fully frozen, scrape once more, and scoop into glasses.
Have some fun this summer with these frozen cocktails that are just waiting to be made enjoyed out in the sun! Be sure to share which ones you create with us on Instagram and tag us @empress1908gin with the hashtag #EmpressGin!
For more cocktail inspiration, check out our Instagram, Cocktail Page, or Blog!
Sip responsibly!