Rach's husband John freezes classic G&T ingredients overnight to make this crowd-pleasing frozen summer cocktail.
"I'm making a cocktail that takes at least 8 hours to make!" John says. "You don't have to do anything for 8 hours, but you do have to freeze a lot of stuff the night before."
Try pairing this adult slushy with Rach's Linguine con Vongole.
Adapted from Rachael Ray 50: Memories and Meals from a Sweet and Savory Life by Rachael Ray. Copyright © 2019 by Rachael Ray. Used with permission by Ballantine Books. All rights reserved.
- 8 ounces gin
- 2 limes, juiced (about ½ cup), plus 4 wheels for garnish
- 3 ounces simple syrup
- About 5 dashes orange or grapefruit bitters
- 1 to 2 scoops lime sorbet
- Cucumber slices, for garnish
In a food storage container with lid, combine gin, lime juice, simple syrup, and bitters. Cover and freeze overnight.
Pour tonic into an ice cube tray and freeze overnight for tonic ice cubes.
Once ready for cocktails, in a blender, add slushy gin mixture, tonic ice cubes, another tray of ice water cubes, and 1 to 2 scoops lime sorbet, then blend until thick and slushy. Divide between 4 glasses, garnish with lime wheels and cucumber slices, and serve with bar spoon and straw.