Frozen Cocktails: A Rising Wave of Opportunity for Travel Retail, Airlines and Cruising.

The frozen cocktail market is on the rise. Globally it was valued at USD 417.59 million in 2024 and is projected to reach USD 806.34 million by 2032, growing at a compound annual growth rate (CAGR) of 8.55 %¹. Ready-to-drink frozen cocktails especially Margaritas, Daiquiris and Mojitos are gaining popularity. Europe accounted for 40.15 % of the global market in 2024, making it the largest regional share¹.

For cruise lines, airlines and travel retailers, this shift cannot be ignored. Today’s travellers expect quick service, visual appeal and new experiences.  Frozen cocktails deliver on all three, they are fast to serve, eye-catching and when executed at scale margin-positive.

Why growth is accelerating

• Convenience: pool decks, festivals and airport lounges reward drinks that are quick to serve and easy to carry.

  
  

• Health trends: consumers are increasingly interested in lower-alcohol and alcohol-free alternatives.

  
  

• Younger travellers: Gen Z and Millennials expect credible zero-proof options. Several cruise lines, including Royal Caribbean, MSC and Seabourn, have introduced alcohol-free cocktail programmes on board².

CSS Group + Think Drinks: A practical solution

Speed of serve: frozen cocktail dispensers can deliver far more drinks per hour than traditional shake-and-pour preparation. Faster throughput reduces queues, lifts guest satisfaction and boosts bar revenues.

Menu innovation: classic options like frozen Margaritas, Daiquiris and Mojitos can be complemented with premium or exotic profiles passion fruit, coconut lime or mango habanero. Versions can be alcoholic or zero-proof, giving broader appeal.

Operational consistency: pre-formulated mixes and dosing controls mean minimal waste, simpler cold-chain logistics and consistent quality. Maintenance can be scheduled around port rotations to reduce downtime.

What operators can do today

1. Pilot a station: trial a frozen cocktail unit at a busy pool bar, tracking sales, queue times and guest feedback. Offer both alcoholic and zero-proof versions.

   
   

2. Upsell at touch points: train bar teams to offer frozen cocktails at embarkation or in lounges. A “welcome Daiquiri” can be a powerful upsell.

   
   

3. Incorporate into packages: add frozen cocktails to loyalty or premium beverage packages to raise frequency of purchase.

   
   

4. Retail opportunities: explore branded kiosks in cruise terminals or airports.  Single-serve frozen cocktails in recyclable packaging could sit naturally alongside duty-free spirits.

Profit drivers

• Faster service increases revenue per guest per hour.

  
  

• Consistency and portion control reduce labour and waste costs.

  
  

• Premium or novel flavours command higher margins.

  
  

• Offering zero-proof options broadens the customer base, particularly among health-conscious or sober-curious travellers.

Conclusion

Frozen cocktails are not a passing fad, they form part of a wider shift toward convenience, premiumisation, sustainability and inclusivity. Operators in cruise, airline and travel retail who adapt early can gain significant advantage. CSS Group, in partnership with Think Drinks, is positioned to support this transition; from supply chain and compliance through to menu design and equipment. The result is faster service, happier guests and stronger margins, all within a format that speaks to today’s traveller.

Let’s raise the bar. Let’s serve it frozen.

References

1. Frozen Cocktails Market Size, Share & Industry Growth Analysis 2032. Fortune Business Insights. Published June 2024.

2. Cruise Lines Introduce Alcohol-Free Mixology. The Advertiser (2023). Coverage of zero-proof onboard programmes.