Miss Montana (frozen Style) Recipe

Make simple syrup if you don’t have it: combine equal parts sugar and water (by volume) in a small saucepan, bring to a simmer until sugar dissolves, cool to room temperature. Measure 2 fl oz for this recipe.

Hull and quarter 8 of the fresh strawberries. Reserve 2 strawberries for garnish. Puree the 8 strawberries with 1 fl oz of the strawberry lemonade (or a splash of water) until smooth.

Combine liquids and fruit

In a large blender, add the pureed strawberries, 12 fl oz Don Julio Reposado, 4 fl oz Hennessy VS, 15 fl oz of the strawberry lemonade (reserve 1 fl oz for adjusting and chilling), 2 fl oz simple syrup, and 1 fl oz fresh lemon juice. This combination creates a boozy frozen base that is doubled in spirit strength.

Add ice and blend

Add the crushed ice (about 6 cups) to the blender. Pulse on medium-high until the mixture reaches a thick, slushy consistency. Stop and scrape down the sides as needed. Total blending time ~45–60 seconds depending on blender power.

Taste and adjust texture/sweetness: if too thick, add the reserved 1 fl oz strawberry lemonade or a splash of cold water; if too tart, add up to 1/2 fl oz more simple syrup. Blend briefly to combine.

Chill the empty Don Julio bottle and XXL wine bottle or glasses in the freezer for 10–15 minutes before serving, or keep them on ice.

Optional rim: rub a lemon wheel around the mouth of serving glasses (or the bottle opening) and dip in coarse sugar.

Place 2 lemon wheels and 2 strawberry slices along the inside of the Don Julio bottle (angled against glass) for presentation. Add a few ice cubes to the bottle to help keep the frozen slush from warming immediately.

Using a wide-mouth funnel or a strong ladle, carefully spoon or pour the blended frozen cocktail into the chilled Don Julio bottle, filling about 2/3 to 3/4 full. Leave room at the top to add the XXL wine.

Slowly top the frozen cocktail in the bottle with the chilled XXL wine (about 16 fl oz), pouring gently so the wine layers slightly and integrates without immediately melting the slush.

Garnish the bottle neck or cap with the reserved strawberry slices and mint sprigs. Place extra lemon wheels on serving glasses or slide a lemon wheel on a straw for each pour.

To serve: tip the bottle to a glass and pour slowly, allowing wine and frozen slush to combine in the glass. If serving directly from the bottle, bring a long spoon or straw to stir gently into the pour so guests get both wine and frozen cocktail.

Keep any leftover frozen base in the blender jar in the freezer or on ice; if re-blending is needed, add a splash of strawberry lemonade or chilled water to loosen before serving.