Frozen Hula Hoop

2.5
(2)
2 Reviews

A sweet-tart blend of pineapple, raspberry, and lemon adds fresh fruit flavor to this slushy frozen drink from Erick Castro spiked with white rum, Aperol, and dry red wine. With plenty of heat from the trio of alcohols, those fresh summer fruits keep the drink well balanced. Make your own raspberry syrup by infusing simple syrup with fresh berries, or purchase a bottle at the liquor store or online.

By
Erick Castro
Erick Castro

Erick Castro is the proprietor of San Diego cocktail bar Raised by Wolves, No. 19 on North America's 50 Best Bars list in 2022. He hosts the "Bartenders at Large" podcast and cofounded the California spirits industry networking event Bartender's Weekend.

Food & Wine's Editorial Guidelines
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Frozen Hula Hoop Cocktails
Photo: Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis
Total Time:
5 mins
Yield:
4 to 6
Cook Mode (Keep screen awake)

Ingredients

  • 6 cups ice cubes

  • ½ cup plus 1 tablespoon (4 1/2 ounces) white rum

  • ½ cup plus 1 tablespoon fresh or canned pineapple juice

  • ¼ cup plus 2 tablespoons raspberry syrup (see Note)

  • ¼ cup plus 1/2 tablespoon (2 1/4 ounces) dry red wine (such as Shiraz) 

  • ¼ cup plus 1/2 tablespoon fresh lemon juice

  • 3 tablespoons (1 1/2 ounces) Aperol

  • Pineapple fronds, edible orchids, and raspberries, for garnish 

Directions

  1. Process ice cubes, rum, pineapple juice, raspberry syrup, wine, lemon juice, and Aperol in a blender until smooth, about 30 seconds. Pour evenly into tulip glasses or snifters. If desired, garnish with pineapple fronds, orchids, and raspberries.

Make Ahead

Cocktail can be frozen up to 3 days. Let thaw until slushy, about 15 minutes; stir well before serving.

Note

Raspberry syrups such as Small Hand Foods and Liber & Co. can be purchased online or in liquor stores.

Originally appeared: July 2021

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