As the mercury rises, coolers shake off their winter dust and the lure of refreshing, ice-cold cocktails is ever-present. The trick lies in reaching that just-frozen nirvana without succumbing to unwanted wateriness. Nobody wants a diluted Saturn or a disappointing Frozen Negroni. To sidestep this pitfall, ensure that your cocktail components are sufficiently chilled before blending, preventing any premature ice melt.

Kevin Beary, the juices and multis of Three Dots and a Dash and Gus’ Sip & Dip in Chicago assures that by freezing the individual elements ahead of blending time, the quantity of ice needed can be reduced. An alternative method involves premixing each component – excluding the ice, of course – and leaving this concoction in the freezer overnight. As we know, alcohol won't freeze solid thanks to its alcohol content, and blending this mixture with crushed ice just before serving guarantees an intense, frosted savor.

The world of frozen cocktails doesn’t stop at drinks, though. Consider crafting some exciting petit fours in the form of alcohol-infused ice pops, such as Aperol Spritz Pops or Espresso Martini Pops. Optimized for poolside sipping or double-tasking as dessert, these pops contain a slightly smaller ABV dose than a standard cocktail, meaning they can freeze to a solid consistency while retaining their delightful savor.

There are several top-notch frozen beverages to test out when the heatwave hits.

The Saturn, a creation of California mixologist J. “Popo” Galsini, is a world-famous gin mix with strong citrus and tropical tastes alongside a hinted nuttiness. Riffled from the Negroni blueprint, the Frozen Negroni adds brightness and volume to the classic with a sprinkle of orange juice, blended with the gin, sweet vermouth, and Campari across a bed of crushed ice.

The Espresso Martini Pop and the Aperol Spritz Pop make regular appearances in the frozen treats list, transforming iconic recipes into easily freezable proportions. The Espresso Martini Pop is balanced to freeze solid by modifying the traditional ingredients' proportions. Similarly, the Aperol Spritz Pop takes classic elements like Aperol, prosecco, and soda, and adds a zing of fresh orange juice to solidify into an icy delight.

Pleasantly balanced cocktails like the classic Mojito or Sgroppino are also exceptional frozen options, with the latter, a tantalizing mix of lemon sorbet, vodka, and prosecco, whipped together for sheer indulgence. Tyler Florence’s Lemon and Ginger frozen beverage also makes the cut, enticing with an intense lemon-ginger syrup base blended with vodka.

From the 1970s comes the Wreck Bar at Rum Point’s Grand Cayman’s delicious frozen coffee cocktail. Complete with vodka, coffee, and Irish cream liqueurs, blended with crushed ice and a chocolate finish, this recipe guarantees to satiate the sweetest of cravings.

Rounding out this roster is the classic Piña Colada. Enriched with fresh pineapple, two variants of rum, and coconut milk, this is a crowd-pleaser designed to supersize. Remember, summer is best served chilled and refreshed.