Add strawberries, white rum, fresh lime juice, simple syrup and crushed ice to a high‑powered blender. Pulse on low once to combine, then blend on high for 15–25 seconds until smooth and slushy. If too thick, add 0.25–0.5 oz cold water; if too thin, add a few ice cubes and reblend.

Taste and adjust sweetness or lime. Rim glass with sugar if desired, pour into chilled coupe or hurricane glass. Top with 0.5 oz of Myers's Rum if using for a dark‑rum float. Garnish with a strawberry or lime wheel and serve with a straw.

Frozen Piña Colada

Blend

Combine pineapple chunks, cream of coconut, white rum, optional heavy cream/coconut milk and crushed ice in a blender. Start on low to break up fruit, then blend on high 20–30 seconds until creamy, smooth and pourable. Adjust texture with small ice additions or 0.25 oz pineapple juice if too thick.

Rim glass with shredded coconut or sugar if desired. Pour into chilled hurricane or tall glass. Slowly pour 0.5 oz Myers's Rum over the back of a spoon to create a topper float. Garnish with a pineapple wedge and maraschino cherry.

Frozen Margarita

Prep

If salting the rim, run a lime wedge around the glass rim and dip into coarse salt. Set aside.

Blend

Place tequila, orange liqueur, fresh lime juice, simple syrup (if using) and crushed ice in a blender. Pulse once, then blend on high 20–30 seconds until a smooth, slushy consistency is reached. Add a little cold water (0.25 oz) if too thick, or more ice if too thin.

Pour into prepared glass. Garnish with a lime wheel. Serve immediately.

Frozen Mango Margarita

Blend

Combine mango chunks, tequila, orange liqueur, lime juice, agave or simple syrup and crushed ice in a blender. Start low to break up mango, then blend on high for 20–30 seconds until smooth and slushy. Adjust sweetness or texture as needed (add 0.25 oz water or extra ice).

Pour into a chilled margarita or rocks glass. Float 0.5 oz Myers's Rum on top if desired. Garnish with a lime wedge or mango slice and serve with a straw.