The Frozen Cocktail: Summer’s Profitable and Popular Drink

Jul. 7, 2017

Whether on the patio, relaxing poolside, or just at the local watering hole around the corner, consumers are craving cool cocktails. Literally. To satisfy this demand, bartenders are finding ways to innovate and improve the cliché frozen drinks once associated with resorts.

Tailing the craft cocktail trend, frozen cocktails are evolving, with mixologists employing newer and higher-quality ingredients. What’s more, business owners are investing in high-tech machines to produce superior slushies.  

We caught up with Breakthru Nevada Beverage Development Specialist Andrew Pollard to get his take on these chilly cocktails and why they’re great for business.

Why do consumers gravitate towards frozen cocktails?
Andrew Pollard: Frozen cocktails offer a level of comfort as often guests will order what they feel “safe” with. In addition, when made properly, frozen cocktails are fun and absolutely delicious!!

Businesses are investing in expensive, high-quality machines to make frozen drinks. Why is this trend taking off now?
Frozen drinks have always been in trend; however, we are finding now a need to meet demand of producing a higher quality product, following suit with better crafted cocktails.

Is it worth the investment?
Absolutely. It’s everything an operator would strive to achieve – it gives you the ability to produce a high-volume, high-quality, speed-to-service solution that not only alleviates the stress of the bar and wait staff, but also creates a better guest experience and profitability to the operator. 

Let’s say you don’t have a state-of-the-art machine. Can you still make quality frozen cocktails?
Where there’s a will, there’s a way! You can always find a secondary solution as there are several options for bars of any levels, even using a good old fashioned blender.

What are the necessary elements for an ideal frozen cocktail?
There is a very specific science to creating frozen cocktails, as every ingredient is a distinct variable in the equation to ensure proper freezing. You must overly consider the alcohol, the sugars, the acid and the dilution to find the perfect balance. Measuring with a refractometer is an essential tool to finding that balance. In addition, you must be conscious that as the cocktail freezes, the flavors concentrate significantly, so that must be accounted for.

How can you get creative when making frozen cocktails?
As long as you’re working within the required parameters that are required for proper freezing, you can really get as creative as you wish. However, my personal guideline with frozen cocktails is “less is more.” 

Frosé is a big trend right now, what other trends have you seen in the frozen cocktails world?
Mostly we’re seeing cheeky twists on classics that guests can easily identify in addition to new and improved offerings of the standard rotgut hooch and cheap mix.

Whether it’s with a blender or a smoothie machine, it’s time to break out frozen drinks to satisfy thirsty consumers this season. Talk to your Breakthru Sales Consultant today about options for frozen cocktails.