Brace yourself, people. Hard seltzer season is upon us. So, put down the dalgona coffee and brace yourself for TikTok’s latest gift to the world: White Claw slushies. It’s a ridiculously easy recipe that went viral fast with good reason. Here’s how to make White Claw slushies and a few more of our favorite frozen cocktails. We’ll meet you at the pool.
How to Make a White Claw Slushie
It doesn’t get simpler than a three-ingredient cocktail. Especially one that’s totally customizable. All you need is ice, frozen fruit, White Claw and hard liquor. Yup, it’s that easy. Choose any flavor of White Claw and fruit you want, and you’re in business.
Most popular variations of the slushie use vodka as the hard liquor, which is a great choice because it’s a pretty neutral spirit. But light rum and silver tequila could work too. If you don’t want to go *too* hard just yet, you can skip the liquor.
Some TikTokers have gotten creative with the recipe (we’re looking at you pink lemonade-lovers and Emergen-C diehards), but we’re bringing you the basics so you can tweak it to your taste. Let’s get started, shall we?
1/2 cup ice (feel free to add or subtract based on the consistency you like)
1 cup frozen fruit (we used raspberries)
1 can White Claw, any flavor (we used Tangerine)
1-2 ounces vodka (optional; add or subtract to taste)
Step 1: Put the ice in the blender.
Step 2: Add the frozen fruit, then the White Claw and vodka.
Step 3: Blend until smooth.
Tips for Making Slushies
As easy as this recipe is, it helps to know how to get your slushie juuust right. Here are a few pointers that’ll help you blend any cocktail like a pro:
Using small ice cubes, crushed ice or ice chips helps get that slushie mouthfeel you want. In general, there should be about twice as much ice as liquid in the blender to get the right consistency. For White Claw slushies, you can likely use a little less ice since the fruit is frozen.
If you only have large cubes and are worried your blender can’t break them up, smash some up in a plastic bag before blending.
Always run the blender on the highest speed to make cocktails. It’ll give the drink a nice, frothy head and break up the ice efficiently. If you’re worried about your blender or its blades, pulse it on low to warm it up before turning up the speed.
Check the drink’s consistency between pulses. Over-blending will make it runny.
If an ice cube or chunk of ice gets stuck, stir the mixture with a spoon between pulses to make sure it breaks up evenly.
To thin your slushie, add a little water (or heck, an extra splash of White Claw). For an icier texture, add more ice.
10 More Frozen Cocktails We Love
1. Frozen Cantaloupe Cocktail
Farmers-market melon, meet vodka. Your new summer go-to is just a little lime juice and coconut cream away.
2. Raspberry Prosecco Ice Pops
These go for a whirl in the blender before settling into their molds. We’re letting it melt right into our wine glass at brunch.
3. Frozen Peach Bellini
Three ingredients and five minutes later, you’ll be sippin’ pretty. All you need is frozen peach slices, mango nectar and cold Prosecco.
4. Papaya Mango Frozen Margarita
We have nothing against a marg on the rocks, but there’s something about a blended margarita that just makes us feel like a fiesta. Extra salt, please.
5. Watermelon Basil Colada
This frozen beauty works with vodka, tequila or dark rum. Just pick your poison.
6. Tropical Wine Slushie
We’re hitting the beach with mangoes, peaches and pineapples in tow. You bring the Cointreau and a bottle of white.
7. Berry-Coconut Rocket Pops
Don’t look now, but we’re sneaking some rum into this patriotic recipe on July 4th. We’ll save you one.
8. Frosé Aperol Spritz
You thought frosé’s 15 minutes of fame was over. But this creative take adds Aperol and fresh fruit to the mix for a summery drink that never goes out of style.
9. Mint Coconut Batida
Get in, we’re going to Rio. This drink stars cachaça, a Brazilian spirit made from fermented sugarcane juice.
10. Hemingway Daiquiri Cocktail
Get a taste of Havana’s famous El Floridita with this rum beverage spiked with Luxardo Maraschino liqueur, agave and grapefruit juice.