Flag Cocktail Slush: Strawberry Puree, Coconut Cream & Blue Curaçao

How to Make Flag Cocktail Slush: Strawberry Puree, Coconut Cream & Blue Curaçao

1. 1

   Step 1: Blend the strawberry slush

   In a high-speed blender, combine the frozen strawberries, tequila blanco, fresh lime juice, simple syrup and about half the crushed ice. Blend on high until smooth and slushy—stop and scrape the sides as needed. If the mixture is too thick to pour, add 2–4 tablespoons of water; if too thin add more ice a little at a time.

   For this step

   • 6 cupsFrozen strawberries
   • 9 fl ozTequila blanco
   • 6 tbspFresh lime juice
   • 6 tbspSimple syrup (1:1)
   • 6 cupsCrushed ice
   
2. 2

   Step 2: Form the red layer in glasses

   Divide the strawberry slush evenly among six chilled 10–12 oz glasses, filling each about one third of the way. Tap the glass gently on the counter to level the layer, then place the glasses in the freezer for 10–12 minutes to firm the first layer slightly so the next layer sits on top cleanly.
   
3. 3

   Step 3: Make the creamy coconut middle

   Rinse the blender (no need to dry) and combine the cream of coconut, white rum and about 2 cups of the crushed ice. Blend until thick, smooth and opaque—aim for a velvety slush that will float on the strawberry base. Working slowly, pour the coconut slush over the back of a spoon onto the strawberry layer to create a distinct white band, then chill the glasses 8–10 minutes to set.

   For this step

   • 2 cupsCream of coconut (e.g., Coco López)
   • 6 fl ozWhite rum (or coconut rum)
   
4. 4

   Step 4: Prepare and add the blue layer

   For the blue layer, add the blue curaçao, remaining tequila (if desired to equalize alcohol), and remaining ice to the blender; pulse until you achieve a bright, drinkable slush. Gently spoon or pour the blue slush over the coconut layer using the back of a spoon to avoid breaking the middle layer and fill each glass to the top.

   For this step

   • 6 fl ozBlue curaçao
   
5. 5

   Step 5: Garnish and serve immediately

   Add a halved strawberry and a small mint sprig to the rim of each glass, insert a straw, and serve right away while layers are distinct and slushy. Warn guests the drinks are boozy and remind them to sip slowly—these are best enjoyed poolside or at a summer cookout.

   For this step

   • 6 piecesGarnish: fresh strawberries (halved) and mint sprigs
   

1. In a high-speed blender, combine the frozen strawberries, tequila blanco, fresh lime juice, simple syrup and about half the crushed ice. Blend on high until smooth and slushy—stop and scrape the sides as needed. If the mixture is too thick to pour, add 2–4 tablespoons of water; if too thin add more ice a little at a time.
2. Divide the strawberry slush evenly among six chilled 10–12 oz glasses, filling each about one third of the way. Tap the glass gently on the counter to level the layer, then place the glasses in the freezer for 10–12 minutes to firm the first layer slightly so the next layer sits on top cleanly.
3. Rinse the blender (no need to dry) and combine the cream of coconut, white rum and about 2 cups of the crushed ice. Blend until thick, smooth and opaque—aim for a velvety slush that will float on the strawberry base. Working slowly, pour the coconut slush over the back of a spoon onto the strawberry layer to create a distinct white band, then chill the glasses 8–10 minutes to set.
4. For the blue layer, add the blue curaçao, remaining tequila (if desired to equalize alcohol), and remaining ice to the blender; pulse until you achieve a bright, drinkable slush. Gently spoon or pour the blue slush over the coconut layer using the back of a spoon to avoid breaking the middle layer and fill each glass to the top.
5. Add a halved strawberry and a small mint sprig to the rim of each glass, insert a straw, and serve right away while layers are distinct and slushy. Warn guests the drinks are boozy and remind them to sip slowly—these are best enjoyed poolside or at a summer cookout.