All posts by : Paul Morrison

Perfect for putting down that little bit of lingering hang-over. Or imagining yourself back in the Caribbean or Hawaii. Make this one for early brunch. Put all ingredients in a blender and process until slushy smooth. (Pro-tip, when making a Frozennay, allow frozen fruit to slightly soften. The fruit should be very cold, stiff, and a little bendy on the edges.)

For after your sun worshipping. It will match those white nails beautifully. It takes a little extra effort but worth it. Process the sweet and condensed milk and the lime and lemon pieces in a blender until the fruit is in tiny pieces. Strain through a sieve. Add Isabella Gold and 1 oz Cointreau. Stir and pour into a short or tall glass filled 2/3rds up with ice cubes.

Maybe yogurt in your smoothie isn’t your thing. Try this. Put all ingredients in a blender and process until slushy smooth. Pour into a tall glass. (Pro-tip, when making a Frozennay, allow frozen fruit to slightly soften. The fruit should be very cold, stiff, and a little bendy on the edges. For this one, don’t use the packages of combined frozen, strawberries, peach slices, and bananas.)

Perfect about 90 minutes before dinner when the day’s heat is doing its worst and you need to be a great conversationalist. Add Isabella Gold, Aperol, and Cointreau to a shaker with ice. Shake, strain and pour into a tall glass ⅔ full of ice chunks. Fill with bubbly water and stir.

Pirates and ripped gym rats need that post action pick-me-up. Those painful extra reps will be a distant memory. Put all ingredients in a blender and process until slushy smooth. Pour into a tall glass Garnish with baking or defrosted frozen shredded coconut. (Pro-tip, when making a Frozennay, allow frozen fruit to slightly soften. The fruit should be very cold, stiff, and a little bendy on the edges.)

Get instantly transported to another dimension of the good life. Wear your most distinctive movie star or catwalk sunglasses while watching the world from your bistro table or lounge chair. Add all ingredients to a blender and process until slushy smooth. Strain and pour into a tall glass. Consider wetting the lip of the glass with water and dipping into granulated sugar. Garnish with a lemon wedge. (Pro-tip, when making a Frozennay, allow frozen fruit to slightly soften. The fruit should be very cold, stiff, and a little bendy on the edges.)