Chill with Empress 1908 Gin!
This summer, we’ve been keeping cool with the help of some talented friends, and their delicious frozen cocktail recipes! For those extra-hot August afternoons, these icy sips are perfect company. From granitas to popsicles and everything in between, frozen cocktails are the way to go for your next summer happy hour.
LET’S GET MIXING!
Check out six of our favourite recipes below, mix one up, and hit the patio!
1. GRAPEFRUIT FROSTY
Get started with the simple and stunning Grapefruit Frosty by @twolovesstudio. Tart grapefruit, a touch of sugar and a delightful zesty rim make this a certified crowd-pleaser. The recipe serves 2 (though if you ask us, it’s worth mixing up more!) Details below.
- 3 oz Empress 1908 Gin
- 2 oz Grapefruit Juice
- 1 oz Simple Syrup
- 2½ – 3 cups Ice
- Sugar Rim (see below)
In a blender, add the grapefruit juice, gin, simple syrup and ice. Start with 2½ cups of ice. Blend until combined and slushy. If the cocktail feels too liquidy, add the additional ½ cup ice and blend until combined. Serve in your favourite cocktail glass and garnish with a fresh slice of grapefruit (optional).
For the sugar rim: Finely zest half of a grapefruit. Add the zest to a bowl with the sugar. Mix with your fingers and allow it to dry slightly (optional, though this will help you create a nicer sugar rim). Take a slice of the grapefruit and run it around the rim of your cocktail glass. Finely sprinkle the sugar onto the wet rim. Gently tap to remove any excess.
2. ROYAL GRANITA
Served as a cocktail, dessert or anything in between, @cocktail_contessa’s ‘Royal Granita’ is the perfect addition to a hot summer’s day. Serves two!
- 2 oz Empress 1908 Gin
- 7 oz Lemonade
- 1 oz Lavender Simple Syrup
- ¾ oz Lemon Juice
- 1 oz Limoncello
- 4 dashes Hummingbird Bitters (or any other floral bitters)
- Optional: extra ½ oz chilled Empress 1908 to top the granita once served
- Garnish: Lemon Rose & Lavender Sprig
Combine all ingredients in a shallow dish and put them in freezer. Fluff with a fork every hour until the mixture is completely frozen and light and fluffy. To serve, put a scoop in a shallow dessert dish and top with a tiny bit more chilled gin if you want to brighten the colour. Garnish with a lemon rose and a lavender sprig.
3. PINEAPPLE EMPRESS SLUSHIE
Did someone say Gin Slushie? This frozen pineapple creation by @sweettooth_foodtography is our new favourite summer sip. With pineapple juice, tonic water, lime and Empress 1908 Gin, it’s the elevated tropical G&T we never knew we needed!
- 2 oz Empress 1908 Gin
- 2 oz Pineapple Juice
- 1 oz Tonic Water
- ½ a Lime
- 1½ cups Ice
Place ice into a blender and blend until snow-like consistency. Fill up a tall cocktail class with the blended ice. Mix the juice of one half lime and pineapple juice together, and pour over the blended ice. Layer Empress 1908 Gin next, and top with tonic water. Garnish your drink with a fresh slice of pineapple.
4. PINK PEACH BELLINI
Two Peach Bellinis, please! @twolovesstudio takes one of our favourite summer stone fruits and pairs it with delicate elderflower to create this darling pink drink. Serves two.
- 220g / 8oz frozen White Peaches, skin removed*
- 90 ml / 3 oz Empress 1908 Gin
- 30 ml / 1 oz Elderflower Liqueur
- ¼ cup Grapefruit Juice
- White Peach Slice, to garnish
Add the frozen peaches, gin, elderflower liqueur and grapefruit juice to a blender. Blend until smooth. Pour into a tall glass and garnish with a slice of frozen peach (optional). Serve immediately. Don’t forget to use a reusable straw!
*Rachel recommends buying fresh peaches, cutting them into slices and peeling off the skin. Then she puts them into a resealed freezer bag & freezes overnight!
5. EMPRESS SLUSHIE
Tall, elegant and vibrantly violet, @colorful.palate’s Empress Slushie is as easy to make as it is delicious! Complete with an edible flower garnish, this pretty, purple sip is perfect for weekend happy hour.
- 2 oz Empress 1908 Gin
- 1 oz Fresh Lemon Juice
- 1 oz Agave Nectar
- 8 oz Ice
- Edible Orchid
Add all ingredients to a blender and blend until combined and slushy. Pour into a chilled cocktail glass. Garnish with an orchid or edible flower of your choice.
6. EMPRESS SUNRISE GRANITA
Our final cocktail is another delight by the talented @twolovesstudio. Layering not one but two granitas, this recipe takes this frozen favourite to the next level! Learn this showstopping technique with the details below. Serves four!
- 1 cup Pineapple Juice
- 180ml (6oz) Empress 1908 Gin
- 2 cups Indian Tonic Water
- 2 cups Ginger Beer
- 120ml (4oz) Grapefruit Juice
- 120ml (4oz) Simple Syrup
Add pineapple juice to a small freezer-proof bowl. Set aside. In a second freezer-proof bowl, add the gin, tonic water, ginger beer, grapefruit juice and simple syrup. Stir to combine. Place both bowls in the freezer overnight. When frozen*, scrape both bowls individually with a fork to make the granita. In your favourite cocktail glass, layer the granita by adding the pink gin granita first, topped with the pineapple granita second. Serve immediately.
*The gin granita will be slightly less frozen than the pineapple granita— that’s okay!