Just when you thought fruity slushie drinks couldn’t get more fun, we found a way to turn up their party potential even more—by transforming them into sweet, sticky, festive shots. Squishing a fruity frozen drink into mini form is simple enough, but serving that tiny icee in a boring shot glass strips away the sheer glee associated with slurping slushy booze from a tall tumbler. So we decided to serve them in hollowed out fruit cups for a funky, fruity mashup that we never knew we needed. Here, how to transform a Mojito, Strawberry Daiquiri and Bellini into satisfying fistfuls of messy, boozy slushie.
A Strawberry Daiquiri is the best way to consume summer’s fresh berry bounty in frozen form rather than straight from the garden. Yet, even when we blitz the sweet fruit with white rum and zesty lime juice, it still leaves us longing for the texture of a pristine strawberry plucked fresh from the stem. These strawberry cups ingeniously solve that conundrum by combining the boozy slush of summer dreams with the joy of biting into a ripe berry. They’re a study in contrast: The fruit cup—still toasty from the summer sun (or just room temp on your kitchen counter)—coats your mouth before a burst of cooling, sweet-tart slushie takes over. Pop the whole thing in your mouth, and you’re not left holding any sticky shot glass, to boot.
The Essentials
Strawberries
white rum
lime juice
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While fun-loving, tropical refreshers like the Mai Tai or Daiquiri bounce and bop to the beach party beat, the tall Mojito—with its lengthy prep time and snaking mint vines—doesn’t exactly fit into the fast-paced party scene. While we do love kicking back and sipping our Mojitos like we’re in a slo-mo sequence, sometimes we prefer a more mambo-ready version of the cocktail. So we condensed the highball sipper into a slushy shot that’s easy to batch for a crowd. While your friends would certainly line up for Mojito shots in any form, serving them in hollowed-out lime halves will kick the shindig into high gear.
The Essentials
limes
white rum
mint syrup
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If you think about it, the fizz of a sparkling Bellini isn’t so different from the tickling fuzz on a raw peach. While pureeing the fresh fruit may give you some of those grassy, orchard notes, the blender quickly zaps its fun, fuzzy texture. The only solution is to serve a peachy drink right from the fruit itself. But with that solution comes another problem—shrinking a flute-ful of Bellini into a palm-sized fruit cup. But with a little bartop alchemy, you can transform the classic into a party-ready, frozen Bellini shot. Freeze Prosecco into sparkling ice cubes, churn them up with peach and vodka, and you’ve got yourself a chilly, mini version of the brunch staple. Pour the bubbly icee into the fuzzy fruit to create a celebratory tipple beyond compare.
The Essentials
peaches
Vodka
Prosecco Ice Cubes
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