Frozen Pink Cocktail Recipe

Chill a coupe glass ahead of time by placing it in the freezer for 10–15 minutes.

If rimming the glass: rub the lemon wedge around the coupe's rim, then dip the rim into the superfine sugar to coat evenly. Set the glass aside.

Measure & Add

Add the vodka, white rum, fresh lemon juice, grenadine, simple syrup, and cranberry juice into a blender.

Add the ice (about 2 cups crushed or nugget) on top of the liquid in the blender. If you prefer a slightly lighter texture, reserve 0.5 oz club soda to be added after blending.

Secure the blender lid and pulse on low once or twice to break up the ice, then blend on high for 10–20 seconds until smooth and slushy. Stop and check texture — the cocktail should be uniformly pink and pourable but still thick.

If the mixture is too thick, add 0.25 oz water or the reserved club soda and blend 3–5 more seconds. If too thin, add a small handful more ice and pulse briefly.

Pour the frozen pink cocktail into the chilled coupe glass using a spoon to hold back any large ice shards, leaving a slight dome for presentation.

Garnish with a single maraschino cherry placed on the rim or on a cocktail pick laid across the coupe. Optionally add a lemon twist perched on the rim for extra aroma.

Serve immediately with a short cocktail straw or small spoon. If desired, offer extra club soda on the side for guests who prefer a lighter, fizzed version.