A Deep Dive into Blended Cocktails with Cedric Moreau

From poolside Piña Coladas to cutting-edge frozen herb infusions, blended cocktails offer more than just visual appeal — they bring temperature, texture, and tropical flair to the glass. To better understand this style of cocktail, I sat down with French bartender and blending specialist Cedric Moreau, who shares how the right balance of technique and creativity can turn ice and ingredients into something truly unforgettable.

Ethan Parker: Cedric, what exactly defines a blended cocktail?

Cedric Moreau: A blended cocktail combines alcohol, juices, syrups, and ice into a slushy, smooth drink using a blender. It’s different from shaken or stirred drinks because it pulverizes the ice, creating a refreshing, thick texture. It’s perfect for tropical cocktails and warm-weather sipping.

Ethan: What makes blending a good method compared to others?

Cedric: It’s all about texture. Blending creates that frothy, icy mouthfeel you can’t get from shaking. It’s also efficient — you can make drinks fast and in larger batches, and it lets you evenly incorporate fresh fruits, herbs, or cream.

Ethan: What tools do people need?

Cedric: A strong blender with adjustable speeds is key. You want something that can handle ice and dense ingredients. Aside from that, jiggers, strainers if needed, and the right glassware — hurricane glasses, tiki mugs, even coconut shells — help complete the experience.

Ethan: Is any ice okay to use?

Cedric: Not really. Small cubes or crushed ice blend better and protect your blender. Large cubes can cause uneven textures or even damage the machine. And always use clean, fresh ice — no one wants old freezer flavor in their drink.

Ethan: What are the most popular blended cocktails today?

Cedric: Piña Colada is the icon. Then frozen Margaritas and Daiquiris, especially fruit versions like strawberry or mango. Some bartenders are experimenting with frozen coffee drinks, herbal infusions, even savory blends — it’s an open canvas.

Ethan: Can blended cocktails be made healthier?

Cedric: Absolutely. Use fresh fruit instead of syrups, and swap cream for coconut milk or almond milk. Fresh citrus adds brightness and nutrition. And keeping alcohol balanced helps make the drink lighter and more enjoyable.

Ethan: What about non-alcoholic versions?

Cedric: They're super popular — especially at events or venues catering to all ages. You can make frozen lemonades, slushies with tropical fruit and herbs, or even cucumber-mint blends. They’re refreshing and sophisticated without alcohol.

Ethan: What are the biggest mistakes to avoid?

Cedric: Over-blending or too much ice — both lead to watery, bland drinks. Start with chilled ingredients, pulse to break solids, and don’t overdo it. Also, using frozen fruit without adjusting liquid can make the drink too thick. Taste and adjust as you go.

Ethan: Any tips for getting the perfect texture?

Cedric: Chill everything beforehand. Use crushed or small ice. Start slow with the blender, then increase speed. Blend just enough to get smooth texture. A little citrus juice or syrup helps bring everything together.

Ethan: Can blended cocktails be prepped in advance?

Cedric: Only partially. You can pre-mix the liquids and chill them. Then just blend with ice right before serving. Never pre-blend with ice — it melts and ruins the texture. Quick blending keeps things fresh and consistent.

Ethan: How important is presentation?

Cedric: Very. Blended drinks can all look the same without visual contrast. Garnishes like pineapple slices, herbs, edible flowers, or even colorful straws add character. The glass matters too — it sets the tone for the whole experience.

Blended cocktails, as Cedric puts it, are a fusion of function and fun — a way to cool down, elevate flavors, and get creative. Whether you’re revisiting classics or inventing something new, blending offers endless potential to express flavor through texture, temperature, and vibrant presentation.

Cedric Moreau

@cedric_bootleggers

Cedric Moreau is a bartender and blending specialist who transforms fresh ingredients and ice into vibrant, textured cocktails — redefining frozen drinks with balance, creativity, and tropical flair.