White Claw Slushie Cocktail Recipe

There’s just something about mixing up a drink that’s cold and easy when the sun finally comes out. I can’t get enough of the way a White Claw slushie hits that sweet spot—icy, fizzy, and light, all at once.

Here’s how I turn a can of White Claw into a frozen cocktail in just a few minutes.

You really don’t need anything fancy here. Grab a blender, some ice, and your favorite White Claw flavor, and you’re set.

The result? A drink that’s cold, fizzy, and just sweet enough to keep you wanting another sip. It honestly feels like something you’d get at a beach bar.

I’ll show you how I blend up the slushie and what it’s like when you finally take that first sip. Whether you’re hanging out solo or have a few friends over, this easy cocktail brings a playful twist to your usual drinks.

White Claw Slushie Cocktail Recipe

Whenever I’m craving something cold, fruity, and quick, I toss this together. Frozen fruit, ice, and White Claw Hard Seltzer blend into a smooth, refreshing slushie that’s perfect for warm afternoons or laid-back gatherings.

Equipment

• Blender – You’ll want one that can handle ice and frozen fruit.
• Measuring cups and spoons – Makes it easier to keep the flavors balanced.
• Citrus juicer – Fresh lime juice just tastes better, honestly.
• Mixing spoon or spatula – Helps scrape down the sides if things get stuck.
• Chilled glassware – Tall glasses keep everything colder, longer.
• Optional garnishes – Lime, mint, or fruit slices if you’re feeling a little fancy.

I usually get everything ready before I start blending. No one likes a slushie that melts while you’re hunting for a spoon.

A cold glass really helps keep the drink icy, too.

Ingredients

• 1 can White Claw Hard Seltzer (pick any flavor—mango, lime, raspberry, whatever you like)
• 1 cup frozen fruit (I go for frozen mango, raspberries, or a berry mix)
• 1 cup ice cubes
• 1 oz lime juice (fresh is best)
• 1 oz simple syrup or honey (add more or less depending on your sweet tooth)
• Optional: 1 oz vodka or tequila if you want to kick it up
• Optional garnishes: lime wedge, mint sprig, or fruit slice

I like tweaking the sweetness by playing with the syrup. The fruit and White Claw flavors totally change the vibe, so don’t be afraid to experiment.

Instructions

• Toss frozen fruit and ice cubes into your blender.
• Pour in lime juice and simple syrup (or honey).
• Crack open the White Claw and add it.
• Blend until it’s smooth but still thick—usually takes about 20–30 seconds.
• Taste it and adjust the sweetness or tartness if you feel like it needs something.
• Pour into your chilled glasses.
• Garnish with lime or whatever fruit you’ve got handy.

I blend in short bursts so I don’t end up with a watery mess. The goal is a slushie thick enough to sip with a straw, not a drink you have to chew.

Notes

Playing around with flavors is half the fun. Mango White Claw with frozen mango is a no-brainer, and Raspberry White Claw brings a nice tartness.

Lime White Claw almost turns this into a White Claw margarita if you salt the rim. Sometimes I’ll grab Tangerine or Lemon White Claw and blend with pineapple or peach for a tropical vibe.

If I want it sweeter, I just add a little more honey. And honestly, keeping everything cold before blending makes a world of difference—the slushie stays thick and frosty way longer.

Tasting Notes

So, the first sip hits with this crisp, cold rush, and the blended ice gives it a really smooth texture. I can feel the bubbles from the White Claw—they add a gentle fizz that honestly makes every sip a little more fun.

The flavor totally depends on which White Claw I grab. If I go for black cherry, it’s got this tart edge with just enough sweetness, but mango brings in a mellow, tropical vibe that’s hard not to like.

I love how the fruit and seltzer play off each other. The natural fruitiness keeps things bright and never goes overboard on the sugar.

When I take another sip, the chill really softens the flavors and it’s just so easy to drink. The slushie texture kind of reminds me of a frozen mocktail, except there’s that subtle kick from the booze.

If I leave it for a minute, the ice melts down and everything gets even smoother. It feels lighter than most frozen cocktails—maybe that’s why it just works on those warm days.