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June 29th, 2020

Blend Up One of These 2 Refreshing Summer Cocktails (Or Mocktails!)


If you’re anything like us you might miss going out for refreshing summer cocktail with friends. Maybe your at-home mixology game is a little rusty. Maybe the same old glass of Sauvignon Blanc is getting a little tired. Never fear, we are here with two recipes for killer summer cocktails (or mocktails!) made quickly in the blender  – that will help bring the bar to you.

Frozen Strawberry Frozé


Maybe you’ve tried Frozé – that’s frozen rose to most of us- at a bar. This was the cocktail of the summer a few years ago, and you could find it served out of slushie machines in certain bars and restaurants!

We love this version because it still tastes like rosé but includes strawberry and lemon and vodka, to make it more of a cocktail, and a little bit of simple syrup to balance out any sharpness from the wine.


Ingredients [serves 4 to 6]

  • 1 (750 ml) bottle rosé wine, chilled. We recommend dry, fruity rosé, but this is up to you!
  • 4 cups Farm Boy Frozen Strawberries
  • 2 ounces vodka
  • 1 ounce fresh lemon juice
  • 1 ounce simple syrup
  • Ice



  • Blend all ingredients except ice together until thick and slushy.
  • Add ice gradually until mixture is pourable but not thin.
  • Serve, and enjoy!

Mocktail version: To make this a mocktail, omit the wine and vodka. Use a mixture of water and cranberry juice in the same quantities, proportions to taste.

Spicy Peach Margarita


Something about a spicy margarita just screams summer. This peachy version is a little more complicated because it involves making a custom syrup. Using a simple syrup as the base for a spicy element in a cocktail really mellows out the flavour of the jalapeño peppers, making this delicious and drinkable, not diabolical. You can rim the glass with just salt, or just sugar, but we like a mix of the two.

Ingredients [serves 2]

  • 3 ounces white tequila (blanco)
  • 1 ounce Cointreau or Triple Sec
  • 2 fresh peaches (pitted, skinned, and diced)
  • Ice
  • 0.5 ounce honey-jalapeño syrup
  • 1.5 ounces lime juice (and wedge for garnish)
  • Sea salt & sugar (for garnish)


For honey-jalapeño syrup:

  • 1 jalapeño pepper, chopped
  • 1 cup Farm Boy Liquid Honey
  • 1 cup water


  • First, make your honey habanero simple syrup by combining a cup of water with a cup of honey and two chopped habanero peppers in a sauce pan over low to medium heat, and reduce until the mixture is hard. Then strain. This syrup will keep for weeks, covered in the fridge.
  • In a blender, blend the ripe peaches (skin removed) with tequila, triple sec, lime juice, and simple syrup until smooth.
  • In the meantime, rim your glassware with an equal mixture of sea salt and white sugar.
  • Add ice and pulse blender until the mixture is slushy.
  • Pour cocktails, garnish, and enjoy!

Mocktail version: omit both alcohols, and replace with 1 once of lime juice, another 0.5 oz simple syrup, and more fresh peach!


Do you have an easy, go-to blender cocktail? We’d love to try it out!


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