8 Frozen Cocktail Recipes Around the World, Because You've Had A Hot Day

Drink your way around the globe.

All you really need to cope with the incessant heat of late summer is a good booze collection, ice and a blender. It's the blessed trinity of refreshment.

Here are our favorite selections from around the world -- from Peru's delicious pisco sour to France's sidecar (turned into a milkshake, thankyouverymuch).

What are you waiting for? Treat yourself cold.

Italy: Sgroppino

The sgroppino is what you get when you mix lemon sorbet, prosecco and vodka together -- Italians drink it as a palate cleanser before dinner or as a dessert drink.

Hawaii: Lava Flow

The lava flow is sort of the kitschy-Waikiki cousin of the piña colada, but it's more delicious because you feel like you're in Hawaii. It's coconut and light rums mixed with bananas, pineapples and frozen strawberries (sorry, not real lava).

Brazil: Caipirinha

This Brazilian classic, usually served on the rocks with muddled sugar and limes, gets refreshed when you blend cachaça, lime juice and simple syrup with ice.

Ireland: Irish Coffee
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The best drink for those "long mornings after" is even better when the Irish whisky and espresso is blended with creme de menthe, almond milk and a scoop each of vanilla and coffee ice creams.

France: Sidecar

The best drink to come out of Prohibition is said to have started in Paris in the early 1920s, where it was served chilled in a coupe, but there's nothing that says you can't take the cognac, cointreau and lemon juice combo and turn it into a frozen shake. Hennessy created theirs by substituting the juice with lemon sorbet and adding vanilla ice cream, triple sec and ice.

Cuba: Mojito
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Throw white rum, simple syrup, lime juice, a lot of fresh mint leaves and crushed ice into a blender and pour into your glass. See the Food Network's technique here.

Peru: Pisco Sour

Pisco sours are heavily popular in Peru, where it is widely presumed to have been invented in the early 1900s. It's made with pisco (a white burgundy), fresh lime juice, simple syrup, an egg white and angostura bitters. We see nothing wrong with shaking those together to a froth and pouring into a highball, but blending it up with ice is a great way to upgrade.

Mexico: Margarita
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We can't leave out the margarita, a classically beloved cocktail, frozen or otherwise -- this recipe, from HuffPost's Joe Satran, includes a secret ingredient (frozen limeade). Pour tequila, orange liqueur and frozen limeade into a blender with ice. That's it! "Measurements are NOT important in this recipe," he blessedly explains.

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