30 Frozen Cocktails You’ll Want to Drink All Summer Long

Turning summer’s signature drink into a grown-up beverage with a splash of vodka or gin is a no-brainer. But serving it in hollowed-out lemons? That’s just plain genius.

Bubbly prosecco meets fresh citrus juice and bittersweet Aperol, an Italian aperitif that’s begging for a permanent spot in your happy hour rotation.

Because everything tastes better on a stick. Instead of blending the ingredients, this treat calls for freezing white grape simple syrup, grape juice, fresh fruit and your choice of white wine in popsicle molds.

In 1954, Ramón “Monchito” Marrero, bartender at Caribe Hilton in San Juan, Puerto Rico, changed the cocktail world forever when he sought to invent a drink that represented his home country. And we’ve got his original recipe riiiight here.

No one should spend their own party playing bartender. Set out a bunch of premade vodka coolers instead so your guests can take care of themselves. Now, which flavor should we start with: raspberry-lime or lemonade iced tea?

Fresh lime juice, vodka and coconut cream bring this decadent melon sipper to life. Might we suggest rimming the glass with a mix of crushed pink peppercorns and sea salt?

This wine-based bev will never go out of style in our eyes. It’s basically a four-ingredient snow cone for adults.

Tart, fruity and so damn refreshing. They’re only three ingredients and a few hours in the freezer away.

This tropical beauty stars jalapeño-infused tequila, Cointreau (aka orange liqueur) and allll the fresh papaya. Frozen mango keeps the drink frosty without diluting it.

Two Italian favorites, one pretty-in-pink drink. (If you need help slicing the watermelon, this is the easiest way to do it, hands down.)

These layered gems wouldn’t be possible without Moscato, but all their flavor really lies in the fruit. We’re talking mango, pineapple, strawberries and lime juice.

Give the retro shooter a modern update by adding vodka and frozen peaches to the mix. We have a feeling this rendition will be a hit at brunch.

The recipe calls for serving the cocktail on the rocks, but we don’t see why whiskey should miss out on all the slushy fun. Just use frozen blueberries instead of fresh and make ice cubes with the ginger beer to blend.

Silver tequila takes centerstage in this herbaceous cocktail that calls for a ton of fresh mint. Up the ante by adding a splash of rum, too.

One sip and boom—you’re kicked back on a faraway beach without a care in the world. Using both fresh and frozen strawberries ensures the perfect slushy texture.

If you love sour drinks, we present to you your soulmate. This gorgeous vodka bev boasts cranberry juice, tart cherry juice and fresh-squeezed lime.

It’s so simple: Just combine frozen and fresh fruit, orange liqueur and your favorite dry red vino in the blender and pulse until smooth. Feel free to add an extra handful of ice to thicken its texture.

Like whiskey, gin is often overlooked when it comes to blended cocktails. But take it for a spin with tonic water, cherry juice, lime and cherries and you won’t be disappointed, promise.

Mimosas? Again? You can do better. Trade Champagne for silver rum and Campari, then spruce up the mixture with pineapple chunks, fresh ginger and citrus juices.

Coconut rum + frozen fruit + effervescent kombucha = the most refreshing three-ingredient cocktail of all time.

You won’t need to head to the liquor store for ice to make this summery sipper. Frozen cubed watermelon is all it takes to get the slushy consistency you crave.

When they’re in season, we put peaches in everything from chicken dishes to salad to dessert, and this recipe just made its way to the top of our list. (P.S.: Coat the rim in Tajín—you can thank us later.)

Want an easy way to wow your barbecue guests? Look no further than these creamy cocktail pops, made with rum, OJ, coconut milk and fresh pineapple. Oh, and don’t be shy with the coconut flakes.

These tequila-based cuties are *always* invited to Taco Tuesday.

You may not think whiskey and lemonade go together at first, but it’s basically like a cheater’s whiskey sour. Muddle a bit of fresh rosemary or mint to take it over the top.

This herbaceous take on the island classic calls for both white and dark rum, but the real star is the salted lime sugar rim.

Bust out a bottle of bubbly for this frosty twist on a brunch staple. If you have a bottle of brut Cava or Prosecco on hand, feel free to use one of those instead.

Tequila can do more than just margaritas. Case in point: the paloma, made with the spirit and grapefruit juice. This rendition also calls for lime, honey and blueberries.

This drink-dessert hybrid starts with lavender-infused vodka, which takes about two days to steep. But we promise it’s worth the wait, if not for the boozy vanilla ice cream alone.

Behold, a decadent triple-threat made with Irish whiskey, Baileys Irish cream and Kahlúa. We’ll take extra chocolate syrup and whipped cream on ours, please.