Alright, so summer is technically over (or maybe not technically-techically, but we’re post-Labor Day, in any case), and frozen drink recipes are typically the kind of thing I post closer to mid-July than mid-September. But it’s Sunday, it’s warm and sunny out today, and whatever: this thing is really good.
What I made for today’s poolside festivities: the pretty cocktails pictured above, which I very helpfully called exactly what they are: Frozen Pineapple-Mango CocoRitas. The recipe was inspired by the video you can see on my FB page here, in which designer Thaddeus O’Neil and mixologist Jillian Vose collaborate on three custom cocktails, all featuring CORZO Silver tequila – basically, I just saw that drink that they made in a coconut and decided to make my own coconut-y thing using ingredients that I already had sitting in my refrigerator. I even gave mild consideration to the idea of going out in search of actual coconuts in which to serve my CocoRitas, but: eh. Getting straight to the drinking-them part sounded better than running out to Trader Joe’s.
Suggestion: make these this weekend, while the sun is still shining and you don’t feel ridiculous drinking frozen-tropical things. Or choose not to care about matters of seasonal propriety, and make them all year round (I recommend the latter; they’re quite delicious).
(Oh, and despite what you see here: best to serve them in something slightly more substantial than tiny, adorable coupe glasses. These are super pretty and look nice in photos, but are literally the least practical serving vessel ever.)
FROZEN PINEAPPLE-MANGO COCORITA
In a blender, combine:
- 2 cups frozen pineapple & mango chunks
- 1/2 cup CORZO Silver tequila
- 1 cup coconut water
- 2 tbsp orange juice
- 2 tbsp lime juice
- A handful of ice cubes
Serve with a salt rim, if desired, and a little fresh mint for garnish (just in case you want to Instagram it).
This post was created in collaboration with Bacardi.