Best Frozen Cocktails In Sacramento

When it comes to getting socially lubricated in Sacramento, adults of drinking age know what they like. Whether it's craft beer or highballs, wine or frozen drinks, there is a watering hole ready to accommodate you. Sacramento is not as big on frozen drinks as some other cities as many of our bartenders don't care for blenders. There are, however, a few places where you can get a good blended cocktail in town. As many of you would imagine, the following list is margarita heavy.

Mayahuel
1200 K St.
Sacramento, CA 95814
(916) 441-7200
www.tequilamuseo.com

It is always a pleasure to talk about Mayahuel. This Mexican eatery is part restaurant, part bar, part museum and 100 percent amazing. The food is as incredible as the decor and the drinks are unequivocally inspired. The bar program has more than taken into consideration Sacramento's love of craft cocktails and put a Mexican twist on them. On its signature list, the Mango Y Chile is a frozen drink made with mango puree, Tajin chile powder, chile ancho, tequila and agave nectar. Of course, you can have one of your favorite margaritas blended as well.

Zocalo
1801 Capitol Ave.Sacramento, CA 95811
(916) 441-0303
www.zocalosacramento.com

We all know Zocalo in Sacramento (and Roseville). This restaurant has made our list on several occasions, most recently as one of the best places to celebrate Cinco de Mayo in Sacramento. Zocalo is a restaurant that is beaming with life and activity almost every day of the week, as you will notice by the occupied seats. As a fan of frozen drinks, you will be pleased to find a great variety to choose from here. Guests can order strawberry daquiris, pina coladas, pomegranate margaritas and blackberry and mango margaritas as well. Of course, you can also get one of Zocalo's famous regular margaritas usually served on the rocks, or tossed in a blender as well.

Related: Best Bars With A Rotating Beer Menu In Sacramento

Crawdads
1375 Garden Highway
Sacramento, CA 95833
(916) 929-2268
www.saccrawdads.com

Crawdads on the river is a place locals are extremely excited to see resurrected. You honestly would not recognize the place, aesthetically or by looking at its menus. Chef Adam Pechal, formerly of Tuli Bistro and Restaurant Thir13en, has taken over the food program both here and at Pour House in Sacramento. Your food is artfully prepared for you on a daily basis by Kevin who is the Chef de Cuisine on-site. As with some of the others on this list, Crawdads will blend your maragrita for you and serve it up as a frozen, frothy treat. You can also get frozen delights like the Mardi Gras with flavors of mango and guava, floated with dark rum, among other liquors. Also on the list of frozen goodies is the whiskey colada. If none of these are your style, then you can order a pitcher of margaritas made with fresh strawberries. You may or may not be surprised at how refreshingly well some of these cocktails pair up with the creative menu options.

El Pueblo Mexican Food
6608 Folsom-Auburn Road
Folsom, CA 95630
(916) 987-5797
www.elpueblo.net

Let's leave the comfort of the immediate Sacramento area for a moment and visit a new favorite, El Pueblo Mexican Food in Folsom. With a happy hour that goes from 3 p.m. to 6 p.m. seven days per week, you'll want to stop in for a drink and appetizer, and likely stay for a full meal. The food at El Pueblo does much more than hold its own against some of the best Mexican restaurants in Sactown. You will often find the owner behind the bar, which is a refreshing thing to see. On to the frozen drinks; you can get any of the crushed fruit margaritas blended if you like and flavors include strawberry, pineapple, mango, four berry and forbidden fruit, which consists of guava, white guava and passion fruit. The restaurant has also quickly become known for its pina coladas, which are made with fresh pineapple puree and fresh coconut which is roasted prior to using in the cocktail.

Related: A Night Out In Sacramento's Midtown

As a hospitality professional Andy Soto has worked every facet of the industry. He currently leads the team at Spectrum Restaurant Consulting. He started writing a hospitality blog in 2009 and restaurant writing for Sacramento Press in 2010. In 2011 Andy became a Sacramento Restaurant Examiner for Examiner.com. His work can be found on Examiner.com.