Grab a swizzle stick or a straw and celebrate summer with this refreshing frozen gin slush.
Breaking a few rules here, all in the name of delicious new variations. The swizzle is a sour named for being swirled or stirred with a swizzle stick, then topped with crushed ice, this drink is very similar, but blended instead of served over ice. Generally rum is the base spirit, though the botanical gin here plays so well with the herbaceous mint and tart lime, rounded out by the velvety sweet falernum and dry orange curaçao. This Frozen Gin Swizzle of Slush is such a refreshing entry into summer and I’m ready to celebrate. Cheers, friends!
Frozen Gin SlushMallory Leicht
- 3 ounces lime juice
- 4 ounces gin; I used St. George Spirits Botanivore Gin
- 1 ounce falernum; I used John D. Taylor’s Velvet Falernum
- 1 ounce dry curaçao; I used Pierre Ferrand Dry Curaçao
- 1 ounce honey
- 1/4 teaspoon salt
- 2 cups ice
- 3/4 ounce Angostura bitters divided
- fresh mint for garnish
- Combine lime juice, gin, falernum, dry curaçao, honey, and salt in a sealable jar. Place in freezer to chill, or until ready to use, at least one hour. When ready to mix the drinks, place 2-3 mint leaves in the bottom of each serving glass.
- Transfer the chilled cocktail to a blender along with 2 cups of ice. Blend well, then pour into the serving glasses over the mint. Top each glass with about 1/4 ounce of Angostura bitters and a few fresh mint leaves. Serve with a straw.
Mallory is a food and beverage blogger and organizer of flavor-focused workshops with Chase the Flavors, a do-it-yourself resource with a Midwest perspective that celebrates savoring the special in every occasion with recipes and everyday inspiration in the kitchen, home, and beyond.Mallory is a librarian with a special interest in information access across new technologies, seed libraries, audiobooks, and non-dowdy cardigans. She loves to see the ways people use libraries to bring their dreams to life and believes that information access and education empower joyful, creative living.Beyond blogging and books, is coffee. Mallory keeps connected with the specialty coffee industry as a competitions committee member for the Specialty Coffee Association of America, helping judge deliciously inspiring coffee competitions.