Tropical Henny (frozen) Recipe

Chill glass (optional)

Place a cocktail glass or coupe in the freezer for 5–10 minutes to chill while you prepare the cocktail.

If using fresh lemon, juice enough to yield 0.5 oz (about 1/2 lemon). If using half a passion fruit for garnish, scoop seeds and set aside.

Add the Hennessy (2 oz), Cointreau (0.5 oz) and fresh lemon juice (0.5 oz) to a blender.

Pour in the mango nectar (3 oz) and passion fruit nectar (1.5 oz).

Add simple syrup (0.5 oz). Taste and adjust: if you prefer sweeter, add up to 0.5 oz more; if brighter, add a splash more lemon juice (up to 0.25 oz).

Add 2 cups of crushed ice (or ice cubes). For a thicker, slushier texture use more ice; for a looser slushy use less—adjust in 1/4 cup increments.

Blend on high until the mixture is smooth and slushy, about 20–30 seconds depending on blender strength. Stop and scrape down sides once if needed to fully incorporate fruit nectar and alcohol.

Check texture and sweetness. If too thin, add 1/2 cup more ice and pulse briefly. If too sweet, add 0.25 oz lemon juice and blend briefly.

Remove chilled glass from freezer. Pour the frozen Tropical Henny into the glass, leaving a little headspace for garnish.

Garnish with a lime wheel on the rim, place a mint sprig into the slush, and optionally spoon half a passion fruit (seeds facing up) on top for aroma and visual appeal.

Serve immediately with a short straw and a small spoon. Advise guests to sip promptly while slushy.