Drinks With Anna: Quarantine Frozen Cocktail Queen

Like many of you, the stay-at-home order has unleashed in me many emotions (sometimes all in one day). It has also taught me new things about myself. For instance, I do have a green thumb and I really do like tequila. While sweatily planting my herb garden one afternoon, I started thinking about ways to cool off in this NOLA heat. Let’s face it…we only had spring temperatures for half of March, then the heat started. As I began looking at the blooming lavender, mint, and rosemary, my mind started working creatively again, which was fun. Frozen Craft Daquiris was my “ah-ha” moment. I missed going to the restaurant and creating new cocktails. Bonding with our guests over craft cocktails was fun, engaging, and most of all exciting. I immediately grabbed lavender, mint, and strawberries from the garden, went to the kitchen, broke out the Ninja blender, and went to work. 

The daquiri was born in a small Cuban town in 1898, but in NOLA, it’s part of who we are. Everyone has a memory from getting their first frozen daquiri, and I think most of us got it from the drive-thru…it was refreshing, fruity deliciousness in a Styrofoam cup. Yes, those drive- thru piña coladas, jungle juices, and white Russians are delicious, but I wanted to craft frozen daiquiris using fresh fruit, herbs, and quality booze. 

I used my husband (my shelter-in- place partner) as my test pilot and I set out to be the “Quarantine Frozen Cocktail Queen.” Some of these drinks are my play on traditional drinks and some are pure quarantine creations. 

Louisiana Strawberry Mojito 

  • 6 fresh Louisiana strawberries 10 mint leaves
  • 1.5 oz simple syrup
  • 3 oz Bayou Spiced Rum 
  • 4 oz soda water
  • Juice of one freshly squeezed lime 10-15 ice cubes 

Blend until smooth. The spiced rum gives this cocktail a little extra flavor. Garnish with a mint leaf and fresh strawberry. 

Mint Julep 

  • 10 mint leaves
  • 2.5 oz Woodford Reserve 4 oz soda water
  • 1.5 oz simple syrup 10-15 ice cubes 

Blend until smooth, pour into a proper julep cup, garnish with mint leaves. 

(This was my Kentucky Derby/ Jazz Fest in Place Drink) 

Frozen Briquette 75 

  • 4 oz Mumm Sparkling Rosé
  • 1.5 oz Hendricks Gin
  • 1 oz homemade lavender syrup
  • 1 oz freshly squeezed lemon juice 10-15 ice cubes 

Lavender syrup: In a medium saucepan combine one-part sugar and water. Toss in lavender. Bring to a boil stirring. Allow to cool and strain into a bottle. 

Blend all ingredients until smooth. Garnish with a lemon zest. 

Elyx Strawberry Mule 

  • 6 fresh Louisiana strawberries
  • 2.5 oz Absolut Elyx
  • 1 oz freshly squeezed lime juice
  • 4 oz Barritt’s Ginger Beer (use the one in the bottle made with real Cane Sugar) 
  • 10-15 ice cubes 

Blend till smooth. Serve in a copper mule cup with a strawberry garnish. 

Frozen South Peters Cosmo 

  • 8 fresh blueberries 
  • 2 oz Skyy Vodka 
  • 1 oz St. Germain 
  • 1 oz Prosecco 
  • .5 oz freshly squeezed lime juice Splash of Cranberry for color 10-15 ice cubes 

Blend until smooth. 

Frozen French 75 

  • 2 oz Martell Blue Swift
  • 1 oz freshly squeezed lemon juice 1 oz simple syrup
  • 4 oz Champagne/Cava
  • 10-15 ice cubes 

Blend until smooth. (This was my Jazz Fest in Place Locals Thursday drink.) 

Frozen Paloma 

  • 3 oz Esplon Blanco Tequila
  • 1 oz freshly squeezed lime juice
  • 2 oz freshly squeezed ruby red grapefruit juice
  • 10 -15 ice cubes. 

Blend till smooth. Garnish with lime. (This was my Cinco de Bayou drink.) 

Frozen Creole Coffee 

  • 2 oz Absolut Vanilla Vodka
  • 1.5 oz praline and cream liquor
  • 4 oz freshly brewed espresso chilled 10-15 ice cubes 

Blend till smooth. Garnish with a coffee bean. 

Frozen Toulouse St. Milk Punch 

  • 2 oz Cask & Crew Walnut Toffee Whiskey 
  • 1 oz simple syrup
  • 1 dash of vanilla extract 4 oz whole milk 

Blend till smooth. Garnish with a sprinkle of nutmeg and cinnamon. (This was my Easter morning drink.) 


Yields 4-6 drinks 

  • 1 750-ml bottle chilled Rosé
  • 1⁄4 cup vodka
  • 4 cups chopped strawberries
  • 2 Tbsp freshly squeezed lemon juice 8 cups ice 

Combine half of the Rosé, vodka, strawberries, and ice. Blend until slushy, if too watery add more ice and blend again. Repeat with the remaining ingredients. 

(Note: When blending all drinks everyone’s ice and blender are different. You may have to tweak the amount of ice a little.) 

I know it looks like I drank the entire stay at home order, but it was research, right? My husband has a new appreciation for the frozen drinks after his days of pressure-washing and gardening projects with me. I cannot wait to enjoy some time on the patio with friends, social distancing of course, with one of these delicious cocktails. I hope you enjoy these crisp, refreshing, and most of all, beat-the-NOLA-HEAT drinks.

We are open and actively enforcing all safety measures outlined by the Mayor to ensure the safety of our customers and staff. We are serving dinner Wednesday through Saturday from 5pm to 9pm, and we look forward to seeing you.