Justin Chapple's Frozen Classic Cocktails

"They scream summer pool party!" he says

Justin Chapple, Food & Wine's Culinary Director-at-Large, creates three blender drinks all about big bright flavors: "They scream summer pool party!" he says

Frozen Palomas ("Fralomas")

Whisk together 1 cup fresh grapefruit juice, 1 cup water, ¾ cup silver tequila, ¼ cup fresh lime juice and 3 Tbsp. light agave nectar in a pitcher. Pour mixture into 2 to 3 standard ice cube trays. Freeze until firm, at least 8 hours but preferably overnight. Stir together 2 Tbsp. kosher salt and 1 tsp. grapefruit zest in a dish. Use a lime wedge to moisten the rims of 4 glasses; dip rims in salt mixture to coat, if desired. Transfer prepared ice cubes to a blender; process until smooth and frothy. Pour into glasses; garnish with lime wheels.
Serves: 4

Frozen Mimosas ("Frimosas")

Whisk together 2 cups champagne, 1 cup fresh orange juice  and ¼ cup ginger liqueur or orange liqueur (such as Triple Sec) in a pitcher. Pour mixture into 2 to 3 standard ice cube trays. Freeze until firm, at least 8 hours but preferably overnight. Transfer prepared ice cubes to a blender; process until smooth and frothy. Pour into 4 flutes or tall glasses, and top off with more champagne. Garnish with clementine wedges.
Serves: 4

Frozen Aperol Spritzes ("Fraperol Spritzes")

Whisk together 1½ cups prosecco or semi-dry white wine, 1 cup Aperol, 1 cup water  and ¼ cup orange liqueur (such as Triple Sec) in a pitcher. Pour mixture into 2 to 3 standard ice cube trays. Freeze until firm, at least 8 hours but preferably overnight. Transfer prepared ice cubes to a blender; process until smooth and frothy. Pour into 4 wine glasses, and top off with more prosecco. Garnish with orange wheels.
Serves: 4

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