{"id":203494,"date":"2023-08-18T12:50:06","date_gmt":"2023-08-18T10:50:06","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/nueve-recetas-de-cocteles-que-debes-probar-en-su-version-frozen\/"},"modified":"2023-08-18T12:58:45","modified_gmt":"2023-08-18T10:58:45","slug":"nince-cocktail-recipes-you-must-try-in-their-frozen-version","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/nince-cocktail-recipes-you-must-try-in-their-frozen-version\/","title":{"rendered":"Nine cocktail recipes you must try in their frozen version"},"content":{"rendered":"\n<p><strong>Click <a href=\"https:\/\/www.tapasmagazine.es\/nueve-recetas-de-cocteles-que-debes-probar-en-su-version-frozen\/\" target=\"_blank\" rel=\"noreferrer noopener\">here<\/a> to read the Spanish version.<\/strong><br>En verano apetece un buen c\u00f3ctel casi a cualquier hora del d\u00eda. Ya sea en la playa, en la piscina o, si eres de los que sigue trabajando, al salir de trabajar, un combinado es ideal para desconectar y relajarse. Y si encima quieres refrescarte, te recomendamos que optes por alguna de estas recetas de c\u00f3cteles en versi\u00f3n <em>frozen<\/em> que te mostramos a continuaci\u00f3n. Con toda la esencia del original, pero un punto granizado que nos encanta. \u00a1Toma nota y prep\u00e1ratelos en casa!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Margarita<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/margarita-frozen.jpg\"><img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/margarita-frozen-1024x576.jpg\" alt=\"\" class=\"wp-image-203444\" srcset=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/margarita-frozen-1024x576.jpg 1024w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/margarita-frozen-300x169.jpg 300w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/margarita-frozen-768x432.jpg 768w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/margarita-frozen-1000x563.jpg 1000w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/margarita-frozen-400x225.jpg 400w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/margarita-frozen.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 cup of ice<\/li>\n\n\n\n<li>45 ml tequila<\/li>\n\n\n\n<li>15 ml of triple sec<\/li>\n\n\n\n<li>30 ml lime juice<\/li>\n\n\n\n<li>Lime slice for garnish and coarse salt for the rim of the glass<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Preparation:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Pour the ice, tequila, triple sec and lime juice into a blender and blend until smooth and slushy.<\/li>\n\n\n\n<li>To serve, squeeze some lime over the rim of the glass, then dip the rim into a plate of coarse salt.<\/li>\n\n\n\n<li>Serve the frozen margarita in the glass and garnish with a slice of lime.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Moscow Mule<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/moscow-mule.jpg\"><img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/moscow-mule-1024x576.jpg\" alt=\"\" class=\"wp-image-203446\" srcset=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/moscow-mule-1024x576.jpg 1024w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/moscow-mule-300x169.jpg 300w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/moscow-mule-768x432.jpg 768w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/moscow-mule-1000x563.jpg 1000w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/moscow-mule-400x225.jpg 400w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/moscow-mule.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 cup and a half of ice<\/li>\n\n\n\n<li>400 ml ginger beer<\/li>\n\n\n\n<li>60 ml vodka<\/li>\n\n\n\n<li>30 ml lime juice<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Preparation:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>In the blender jug, add the ice, vodka, ginger beer and lime juice.<\/li>\n\n\n\n<li>Blend well until slushy (2 to 4 minutes).<\/li>\n\n\n\n<li>Serve in the typical Moscow Mule copper jug.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Sangria<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/frozen-sangria.jpg\"><img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/frozen-sangria-1024x576.jpg\" alt=\"\" class=\"wp-image-203438\" srcset=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/frozen-sangria-1024x576.jpg 1024w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/frozen-sangria-300x169.jpg 300w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/frozen-sangria-768x432.jpg 768w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/frozen-sangria-1000x563.jpg 1000w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/frozen-sangria-400x225.jpg 400w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/frozen-sangria.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><figcaption class=\"wp-element-caption\">A couple cooks.<\/figcaption><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 large bag of frozen berries<\/li>\n\n\n\n<li>1 bottle of red wine<\/li>\n\n\n\n<li>80 ml brandy<\/li>\n\n\n\n<li>1 peeled orange<\/li>\n\n\n\n<li>2 peaches<\/li>\n\n\n\n<li>1 apple<\/li>\n\n\n\n<li>1 lemon<\/li>\n\n\n\n<li>2 tablespoons honey<\/li>\n\n\n\n<li>Ice<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Preparation:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>To prepare a more tropical sangria, add the frozen berries, which will also give a more slushy texture. In the glass of a blender, add all the ingredients plus the ice and blend until slushy.<\/li>\n\n\n\n<li>You can garnish with a slice of orange.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Pi\u00f1a Colada<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/Pina-colada-frozen.jpg\"><img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/Pina-colada-frozen-1024x576.jpg\" alt=\"\" class=\"wp-image-203436\" srcset=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/Pina-colada-frozen-1024x576.jpg 1024w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/Pina-colada-frozen-300x169.jpg 300w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/Pina-colada-frozen-768x432.jpg 768w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/Pina-colada-frozen-1000x563.jpg 1000w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/Pina-colada-frozen-400x225.jpg 400w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/Pina-colada-frozen.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><figcaption class=\"wp-element-caption\">Foto de Epicurious.<\/figcaption><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>45 ml coconut cream<\/li>\n\n\n\n<li>45 ml pineapple juice<\/li>\n\n\n\n<li>30 ml of aged rum<\/li>\n\n\n\n<li>30 ml coconut rum<\/li>\n\n\n\n<li>A splash of coconut milk<\/li>\n\n\n\n<li>Pineapple slice for garnish<\/li>\n\n\n\n<li>1 cup of ice<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Preparation:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Mix all the ingredients in a blender glass and add the ice.<\/li>\n\n\n\n<li>Blend at maximum power until a slushy texture is obtained.<\/li>\n\n\n\n<li>Garnish with a slice of pineapple.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Pisco Sour<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/pisco-sour-frozen.jpg\"><img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/pisco-sour-frozen-1024x576.jpg\" alt=\"\" class=\"wp-image-203430\" srcset=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/pisco-sour-frozen-1024x576.jpg 1024w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/pisco-sour-frozen-300x169.jpg 300w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/pisco-sour-frozen-768x432.jpg 768w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/pisco-sour-frozen-1000x563.jpg 1000w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/pisco-sour-frozen-400x225.jpg 400w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/pisco-sour-frozen.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>45 ml of pisco<\/li>\n\n\n\n<li>22 ml lime juice<\/li>\n\n\n\n<li>Sugar<\/li>\n\n\n\n<li>Zest of one lime<\/li>\n\n\n\n<li>1 egg white<\/li>\n\n\n\n<li>1 or 2 cups of ice<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Preparation:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>In a blender jug, combine the lime juice, sugar and lime zest. Whisk until the sugar dissolves.<\/li>\n\n\n\n<li>Then add the pisco, egg white and ice. Blend until frothy and slushy.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Mojito<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/mojito-frozen.jpg\"><img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/mojito-frozen-1024x576.jpg\" alt=\"\" class=\"wp-image-203442\" srcset=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/mojito-frozen-1024x576.jpg 1024w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/mojito-frozen-300x169.jpg 300w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/mojito-frozen-768x432.jpg 768w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/mojito-frozen-1000x563.jpg 1000w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/mojito-frozen-400x225.jpg 400w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/mojito-frozen.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>80 ml white rum<\/li>\n\n\n\n<li>100 ml of soda<\/li>\n\n\n\n<li>30 ml lime juice<\/li>\n\n\n\n<li>8 mint leaves<\/li>\n\n\n\n<li>Sugar syrup<\/li>\n\n\n\n<li>Ice<\/li>\n\n\n\n<li>Angostura<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Preparation:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>First mix all the ingredients (without the ice) in the blender.<\/li>\n\n\n\n<li>Add the ice and blend again until slushy.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Daiquiri<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/daiquiri-frozen.jpg\"><img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/daiquiri-frozen-1024x576.jpg\" alt=\"\" class=\"wp-image-203440\" srcset=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/daiquiri-frozen-1024x576.jpg 1024w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/daiquiri-frozen-300x169.jpg 300w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/daiquiri-frozen-768x432.jpg 768w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/daiquiri-frozen-1000x563.jpg 1000w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/daiquiri-frozen-400x225.jpg 400w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/daiquiri-frozen.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>60ml aged rum<\/li>\n\n\n\n<li>20ml lime juice<\/li>\n\n\n\n<li>20-30ml sugar syrup<\/li>\n\n\n\n<li>Lime slice for garnish<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Preparation:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>If you have time, first add all the ingredients in a sealable container and put in the freezer for a few hours.<\/li>\n\n\n\n<li>After this time, add the mixture together with the ice in a blender glass and blend until smooth and slushy.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Caipirinha<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/caipirinha-frozen.jpg\"><img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/caipirinha-frozen-1024x576.jpg\" alt=\"\" class=\"wp-image-203466\" srcset=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/caipirinha-frozen-1024x576.jpg 1024w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/caipirinha-frozen-300x169.jpg 300w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/caipirinha-frozen-768x432.jpg 768w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/caipirinha-frozen-1000x563.jpg 1000w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/caipirinha-frozen-400x225.jpg 400w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/caipirinha-frozen.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>60 ml cacha\u00e7a<\/li>\n\n\n\n<li>60 ml lime juice<\/li>\n\n\n\n<li>75 ml sugar syrup<\/li>\n\n\n\n<li>2 cups crushed ice<\/li>\n\n\n\n<li>1 lime slice for garnish<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Preparation:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Put all the ingredients together with the ice in a blender glass and blend until you have a homogeneous mixture with a slushy texture.<\/li>\n\n\n\n<li>Garnish the glass with a slice of lime.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Mimosa<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/frozen-mimosa.jpg\"><img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/frozen-mimosa-1024x576.jpg\" alt=\"\" class=\"wp-image-203428\" srcset=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/frozen-mimosa-1024x576.jpg 1024w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/frozen-mimosa-300x169.jpg 300w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/frozen-mimosa-768x432.jpg 768w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/frozen-mimosa-1000x563.jpg 1000w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/frozen-mimosa-400x225.jpg 400w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/08\/frozen-mimosa.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Orange juice<\/li>\n\n\n\n<li>1 bottle of champagne or Prosecco<\/li>\n\n\n\n<li>Orange slices for garnish<\/li>\n\n\n\n<li>Ice<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Preparation:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Combine all the ingredients and the ice in the blender jar. Blend well until slushy.<\/li>\n\n\n\n<li>Garnish the glass with a slice of orange.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Click here to read the Spanish version.En verano apetece un buen c\u00f3ctel casi a cualquier hora del d\u00eda. Ya sea en la playa, en la piscina o, si eres de los que sigue trabajando, al salir de trabajar, un combinado es ideal para desconectar y relajarse. Y si encima quieres refrescarte, te recomendamos que optes [&hellip;]<\/p>\n","protected":false},"author":249,"featured_media":203492,"comment_status":"open","ping_status":"closed","sticky":false,"template":"single-feature.php","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[16252,15807,15965],"tags":[],"class_list":["post-203494","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocteles-en","category-gastro-en","category-recetas-en","cat-16252-id","cat-15807-id","cat-15965-id"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Nine cocktail recipes you must try in their frozen version - Tapas<\/title>\n<meta name=\"description\" content=\"Nothing better to combat the high temperatures than some of these &#039;frozen&#039; cocktail recipes. Which one are you going to try first?\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.tapasmagazine.es\/en\/nince-cocktail-recipes-you-must-try-in-their-frozen-version\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nine cocktail recipes you must try in their frozen version - Tapas\" \/>\n<meta property=\"og:description\" content=\"Nothing better to combat the high temperatures than some of these &#039;frozen&#039; cocktail recipes. 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