Cool Off With a Cocktail That’s Anything but Watered Down

June 30, 2021
So Yummy

Amp up your usual cocktail by adding an elevated ice cube. These icy ideas are great for keeping your drink cold (and strong!) in the hot summer sun!

 

Lime Spiral Sphere & Gimlet 

So Yummy

Serves 1 person responsibly

 

Ingredients: 

  • 1 lime
  • Water
  • 2 ½ ounces gin
  • ½ ounce lime juice
  • ½ ounce simple syrup

Materials:

  • Citrus spiralizer
  • Ice sphere mold

 

Directions: 

  1. Using the citrus spiralizer, spiralize the lime into a long, continuous spiral.
  2. Place the lime spiral into the ice sphere mold. Fill with water. Freeze for 4 hours, or until frozen through.
  3. To make the Gimlet — combine gin, lime juice and simple syrup in a cocktail shaker with ice. Shake until well chilled.
  4. Place the lime spiral sphere into a coupe glass. Strain cocktail over top. Enjoy!

 

Glitter Champagne Bombs

So Yummy

Makes about 12 Glitter Bombs

 

Ingredients:

  • Edible glitter
  • Champagne
  • Water

Materials: 

  • Small ice sphere mold

 

Directions:

  1. Fill mold with water. Freeze for 2-4 hours, or until frozen through.
  2. Once frozen, toss each ice sphere in edible glitter, coating thoroughly.
  3. Fill glasses with champagne.
  4. Drop in glitter champagne ice bomb. Watch the champagne transform!

 

Edible Floral Cubes & Grapefruit Rose Lemonade Spritz

So Yummy

Serves 2 people responsibly  

 

Ingredients: 

  • Edible flowers, such as pansies
  • 1/2 grapefruit, juiced
  • 4 ounces gin
  • 1.5 ounces simple syrup
  • Prosecco
  • Fentimans Rose Lemonade

 

Directions:

  1. To make ice, place edible flowers in a large silicone ice cube mold and fill with water. Freeze for 4 hours, or until frozen through.
  2. In a cocktail shaker, combine grapefruit juice and simple syrup. Shake for 15-20 seconds to combine.
  3. Add gin to the shaker and fill with ice. Shake for about 30 seconds, until the shaker exterior is frosted and contents are well incorporated.
  4. Once ice cubes are frozen, place each large cube into a coupe glass. Pour the cocktail over top, revealing the flowers inside. Top with Prosecco and Fentimans Rose Lemonade.

 

Ice Bucket Chiller 

So Yummy

Creates 1 ice bucket 

 

Ingredients:

  • Metallic confetti
  • Metallic streamers
  • Water
  • Champagne, or bottle of your choosing

Materials:

  • Large pitcher
  • 2 liter plastic bottle, empty
  • Weight

 

Directions:

  1. Cut off the top of the empty 2 liter bottle. Place the bottle inside of the pitcher. Place the weight inside of the bottle. It’s recommended to use a dumbbell or other heavy object that weighs about 5 pounds. This prevents the bottle from floating to the top once the water is added.
  2. Stuff the space between the pitcher and bottle with metallic glitter and streamers. Fill with water. Freeze for 6 hours or overnight.
  3. Once frozen, run the exterior of the pitcher and the interior of the plastic bottle under lukewarm water to free the ice bucket. Gently remove the pitcher and plastic bottle from the ice bucket.
  4. Place a bottle of champagne or preferred bottled beverage inside of the ice bucket to keep chilled!

 

Whiskey Ice Wedge & Whiskey Sour 

So Yummy

Serves 1 person responsibly 

 

Ingredients: 

Whiskey Glass Ice Wedge 

  • ½ cup water
  • ½ lemon, juiced
  • 2-3 dashes angostura bitters

Whiskey Sour 

  • 2 ounces bourbon whiskey
  • 3/4 ounce lemon juice, freshly squeezed
  • 1/2 ounce simple syrup

Materials: 

  • Lowball/whiskey glass
  • Muffin tin

 

Irish Coffee Cubes & Irish Coffee

So Yummy

Serves 1 person responsibly 

 

Ingredients:

  • 2 cups strong brewed coffee
  • 1 ounce Irish cream liqueur (e.g. Baileys Irish Cream)
  • ½ ounce Irish whiskey (e.g. Jameson)
  • Whipped cream
  • ½ teaspoon cocoa powder

 

Directions: 

  1. Pour coffee into an ice cube mold. Reserve remaining coffee for the Irish Coffee recipe. Freeze for at least 4 hours, or overnight.
  2. Fill a glass with the frozen coffee cubes. Pour over 1 ounce Irish cream liqueur, ½ ounce Irish whiskey, and top with remaining coffee.
  3. Top with whipped cream and cocoa powder, if desired.

 

Punch Bowl Ice Ring & Peach Prosecco Punch 

So Yummy

Serves 12 – 20 people responsibly 

 

Ingredients: 

  • 1-2 peaches, sliced
  • 1 bunch fresh mint leaves
  • 2-3 quarts peach juice, chilled
  • 1 bottle Prosecco

Materials:

  • Bundt cake mold
  • Punch bowl

 

Directions:

  1. Place the sliced peaches in the Bundt cake mold, skin side down. Place them along the ridges of the mold. This will help them remain in place once the liquid is added.
  2. Remove mint leaves from the stems. Place the leaves in the gaps between the peach slices.
  3. Gently pour peach juice over top. The juice should only cover the peach and mint slightly. This will prevent the materials from floating, which would disrupt the pattern of the ice ring.
  4. Place mold in the freezer for 4-6 hours, or until frozen through.
  5. Add more peach juice to the mold in small batches, freezing thoroughly in between each addition. The ice ring is finished freezing once you’ve frozen it about halfway to the top of the mold.
  6. To remove the ice ring, run the bottom of the mold under lukewarm water. The ice ring should free itself quite easily.
  7. To make the punch, combine remaining peach juice and prosecco in a large punch bowl. Gently place the ice ring inside. Enjoy chilled punch without it getting watered down!

 

Lavender Swizzle Sticks & Empress Gin and Tonic 

So Yummy

Serves 1 person responsibly 

 

Ingredients: 

  • 2 ounces Empress Gin
  • 4–5 ounces tonic water
  • 1 ounce fresh lemon juice
  • 3 sprigs edible lavender
  • Water

 

Directions: 

  1. Place 3 edible lavender sprigs into a compartment of a swizzle stick ice mold. Pour water into each mold, filling halfway. Freeze for 2-4 hours.
  2. After swizzle sticks are frozen, remove from the freezer and fill mold to the top with water. Freeze again for 2-4 hours. Freezing in batches allows lavender to be encased in ice, rather than floating to the top.
  3. Place a frozen swizzle stick in a Tom Collins or Highball glass.
  4. Pour in Tonic water.
  5. Pour in 1 ounce lemon juice.
  6. Pour in Empress Gin over the back of the spoon. This will create the separation of color.
  7. Stir swizzle stick to watch the magical color change!

 

Directions: 

  1. In a lowball/whiskey glass, combine ½ cup water, juice of ½ a lemon, and 2-3 dashes of angostura bitters.
  2. Place glass on its side inside of a muffin tin compartment. The liquid should be at an angle inside the glass. If you have too much liquid, pour out any excess until the glass can sit comfortably inside the muffin tin compartment without spilling out.
  3. Freeze for 4 hours, or until frozen through.
  4. Add bourbon, lemon juice, simple syrup to a shaker and dry-shake for 30 seconds without ice.
  5. Add ice and shake again until well chilled.
  6. Remove glass from the freezer. Strain the cocktail over top of the ice wedge and enjoy.

 

Classic Cocktail Cubes: Old Fashioned 

So Yummy

Serves 1 person responsibly 

 

Ingredients: 

Old Fashioned Cube 

  • 1 strip orange rind
  • 1 maraschino cherry
  • ½ orange juice, ½ water mixture

Old Fashioned 

  • 1/2 teaspoon sugar
  • 3 dashes Angostura bitters
  • 1 teaspoon water
  • 2 ounces bourbon

 

Directions: 

  1. Place ingredients for the old fashioned cube in a compartment of a large silicone ice cube mold.
  2. Freeze for 4 hours, or until frozen through.
  3. To make the cocktail, add the sugar and bitters to a rocks glass. Add the water, and stir until the sugar is nearly dissolved.
  4. Place a frozen Old Fashioned cube into the glass, add the bourbon, and gently stir to combine.

 

Classic Cocktail Cubes: Spicy Margarita

So Yummy

 

Ingredients: 

Spicy Margarita Cube 

  • 1 Jalapeno, sliced into coins
  • ½ lime, ½ water mixture

Spicy Margarita 

  • 1 lime wedge
  • 2 jalapeño coins, seeds removed
  • 2 ounces Blanco tequila
  • 1/2 ounce orange liqueur
  • 1 ounce lime juice, freshly squeezed
  • 1/2 ounce agave syrup
  • Garnish: Tajin or salt rim

 

Directions: 

  1. Place ingredients for the spicy margarita cube in a compartment of a large silicone ice cube mold.
  2. Freeze for 4 hours, or until frozen through.
  3. Rub the rim of a rocks glass with a lime wedge, dip the rim in salt or Tajin to coat, and set aside.
  4. Add the jalapeño coins to a shaker and gently muddle.
  5. Add the Blanco tequila, orange liqueur, lime juice and agave syrup, plus ice, and shake until chilled.
  6. Place a spicy margarita ice cube into the prepared glass. Strain margarita over the ice cube. Enjoy.

 

Classic Cocktail Cubes: Dirty Martini 

So Yummy

Serves 1 person responsibly 

 

Ingredients: 

Dirty Martini Cube 

  • 2 martini olives
  • ½ olive brine, ½ water mixture

Dirty Martini 

  • 2 1/2 ounces gin or vodka
  • 1/2 ounce dry vermouth
  • 1/2 ounce olive brine

 

Directions: 

  1. Place ingredients for the Dirty Martini Cube in a compartment of a large silicone ice cube mold.
  2. Freeze for 4 hours, or until frozen through.
  3. To make the cocktail, add the gin or vodka, vermouth and olive brine to a mixing glass filled with ice and stir until chilled.
  4. Place Dirty Martini Cube into a martini glass. Strain the cocktail over top.

 

Classic Cocktail Cubes: Paloma 

So Yummy

Serves 1 person responsibly 

 

Ingredients: 

Paloma Cube 

  • ½ grapefruit, cut into triangle slices
  • ½ grapefruit juice, ½ water mixture

Paloma 

  • 2 ounces tequila
  • 2 ounces fresh grapefruit juice, plus wedges for garnish
  • 2 ounces sparkling water
  • ½ ounce lime juice
  • ¼ ounce agave nectar or simple syrup, or to taste
  • Coarse sea salt, for the rim of the glasses
  • Ice

 

Directions: 

  1. Place ingredients for the Paloma cube in a compartment of a large silicone ice cube mold.
  2. Freeze for 4 hours, or until frozen through.
  3. Mix the tequila, grapefruit juice, sparkling water, lime juice, and agave nectar into a glass. Place the desired amount of grapefruit cubes in the glass. Enjoy!