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Ingredients
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Cocktail base
Frozen fruit cube & garnish
Ice
Method
Frozen fruit cube & prep
Make frozen fruit cube (can be prepared ahead)
Combine mixed red berries (0.75 cups), fresh orange juice (2 tbs), simple syrup (1 tsp) and water (1 tbs) in a blender or food processor. Pulse 6–8 times until coarsely broken but not completely liquefied — you want texture so the cube slowly releases flavor, not a juice block. Taste and adjust sweetness with an additional 1/2 tsp simple syrup if needed. Pour the mixture into a small silicone ice tray or square container to form one large cube (approximately 2–2.5 inches). Freeze for at least 6 hours, preferably overnight.
If making multiple cocktails, scale the fruit mixture and use larger trays or muffin tins to create one cube per serving. For quicker chilling, freeze in a shallow dish and cut into a wedge to fit the glass.
Assemble cocktail
Select a large rocks glass, wine glass, or short stem goblet. Add the large ice cubes or a cup of crushed ice to chill the glass for 30–60 seconds, then discard excess water but keep some ice if desired (optional).
Place the frozen fruit cube into the bottom of the glass. If using a shallow frozen slab, position a fruit wedge so it sits comfortably and will slowly melt into the drink.
Gently stir once with a bar spoon (1–2 rotations) if you want more integration, or leave unstirred for a layered effect. The melting fruit cube will slowly infuse the cocktail with berry and citrus notes, gradually diluting and sweetening the drink.
Garnish with 3 extra berries skewered on a cocktail pick and a sprig of fresh mint. Serve with a short straw or stirrer so the guest can break up the cube as it softens.