Frozen cocktails don't get a lot of respect, but Bruce Weinstein and Mark Scarbrough hope to change that with this slim new cookbook. After some quick how-to advice and a few ingredient notes, the authors dive into the recipes. There are fruit-based drinks for sipping on a summer afternoon, like a peachy Georgia Ice Storm or a Siberian Fruit Salad, as well as less sweet and more sophisticated options, such as the decidedly bitter Campari Grapefruit Chill. Ice cream- and cream-based beverages include Salt Caramel Slush and Very Iced Coffee, and in a chapter devoted to tailgate tipples, you'll find multiple takes on frozen margaritas and daiquiris. Most of the drinks can be whipped up quickly, but if you prefer a more DIY approach, Weinstein and Scarbrough often provide recipes for homemade versions of ingredients like grenadine, falernum and ginger shrub.

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