Hello dear friends and happy festival season from New Orleans! Down here we celebrate… well just about everything with cocktails and music but this time of year there’s something special in the air.
It’s my absolute favorite time of year here in New Orleans, the magnolias are in bloom, the crawfish are boiling, the humidity hasn’t ruined our hair juuuust yet, and with Jazz Fest this week, there’s literally music in the air everywhere! It’s such a sparkle time and I’m here to soak up every second.
Now, if you’ve been down to New Orleans for Jazz Fest you must know the joy (actually… the necessity of) a hat big enough to shade your shoulders from the unrelenting sun, AND the wonder of a frozen daiquiri as you wander the festival. In terms of Jazz Fest survival – these are essential.
To celebrate these music filled, nearly perfect Spring days I’m whipping up my own frozen cocktail concoction. And when it comes to frozen cocktails… we’re certainly not making just one. This is a cocktail for many, blended to slushy smooth as soon as the friends burst through the front door ready to celebrate.
I partnered with Black Box (you might know them for their boxed wines… well guess what – they make spirits now too!) to create this big-batch cocktail. Their vodka on tap is great to have on the bar when you know a ton of friends are going to roll through. It’s 1.75 liters per box (plenty for a few big batches of frozen cocktails!), triple distilled, and easy to store in the freezer for super chilled frozen drinks. Black Box also carries whiskey and tequila for all sorts of big-batch cocktail fun! 21+ as you might expect.
Let me show you how to make these super simple, way refreshing cocktails.
We’ll start with a vodka. I measured about 1 1/2 ounces per person per cocktail. Feel free in decrease the vodka to 1 ounce if you’d like it less boozy.
In a blender we’ll combine Black Box Vodka and loads of ice (about 6 cups). We want these smooth and very slushy.
Ginger beer too! Ginger beer is more spicy, more ginger-y that ginger ale. Splurge on the strong stuff. The flavor will shine through all the ice.
I also add a good dose of ginger simple syrup – a mixture of fresh ginger, granulated sugar, and water.
We want to add enough flavor to shine through all the ice!
Fresh lime juice too. Tartness to compliment the spicy ginger and sweet syrup.
Blend to slushy smooth.
I swear, a good blender and a freezer full of ice is the only way we get through festival season and summer here in New Orleans.
Taste and add a splash or dash of lime or ginger syrup as your tastes dictate. Pour into glasses and get them into your friend’ hands as soon as possible. We’ve got to let these good times roll!
Think of this Frozen Moscow Mule recipe as a base recipe for summer good times. Add frozen strawberries. Add a few cups of cold cubed watermelon. Add half of a cucumber! Really, you can do no wrong here!
Cheers to us! I hope this inspired many happy cocktail gatherings. The kind with the sun on your shoulders and music in the air.Print
Frozen Moscow Mules
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For the Ginger Syrup:
- 1 cup water
- 1 cup granulated sugar
- 2 tablespoons freshly grated ginger
For the Moscow Mule:
- 12 ounces chilled vodka
- 1/2 cup fresh lime juice
- 1/3 cup ginger syrup
- 2 cups cold ginger beer
- 6 cups ice
- In a small saucepan stir together water, sugar, and ginger. Bring to a simmer and stir until the granulated sugar dissolves. It shouldn’t take long at all.
- Remove the syrup from heat, pour into a small bowl or pitcher and allow to cool in the fridge until chilled.
- In a blender, combine vodka, lime juice, ginger syrup, beer, and ice. Start on low to blend and increase speed until the mixture is smooth and frothy.
- Divide between glasses, add an extra spritz of lime and enjoy immediately!