There are many ways to make adult slushies. The machine can be filled with Slushie mix, or you can add a lot of alcohol. Once the switch is flipped, it will start making adult slushies. This is a good approach, but sometimes you want a frosty, brain-freezing booze bomb that has more flavor or isn’t the right mixer for the occasion. You can use whatever excuse you want to make a margarita. Here are some guidelines to help you make the best adult slushies.
You should first consider how many slushies you will be serving at a bar or event. This will help you track cost later. Let’s say that you wish to make a 10 ounce slushie. The cocktail will likely contain at least 2 ounces liquor. To freeze, you will need to add a lot of water. When making a frozen beverage, think about how much water you add to the blender. If you want to achieve a thick, frozen consistency, then fill the blender with ice. When making your ice castle, I recommend adding twice as much water to the booze.
So already we have 2oz booze + 4oz water= 6oz total liquid.
It’s now time to think about modifiers. Lemon, lime, pineapple, coconut? Sugar, honey, crazy-house made syrup? You may already know what drink you want, but it’s likely that you have it in your head. It’s not the same drink once it’s frozen as it is when it is shaken or stirred. The drink will taste thin and diluted. We need to increase the amount of mixers. Let’s take, for instance, a Daiquiri.
You might like to make a non-slushie Daiquiri.
2oz rum
1oz lime
.5oz simple syrup.
We need to add more sugar when making Daiquiri, which will be colder than a witch’s cup. Adjusted, our Daiquiri might look as such:
2oz rum
1oz lime
1oz simple syrup.
Test Proportions
You will want to taste the drink before you let the rest of the world enjoy your masterpiece. Some people weigh ice or let a cup melt to see how much water it contains. This is the simplest way I know to determine what your frozen beverage contains.
Make a modified Daiquiri (2oz rum, 1oz lime, 1oz simple). This bad boy should be poured into a shaker. Add as much ice to the shaker as possible. Once the wheels are off, strain the cocktail. What are you left with? Let’s say you have 7oz.
7oz total – 2oz rum – 1.5oz lime – 1oz simple syrup = 2.5 water (dilution)
To make the drink freeze-proof, let’s add 1.5oz more water. This brings us up to 8.5oz for each cocktail. Here’s the serving size. The drink should be a little sweet, but it should not taste bitter once frozen. You can adjust the sweetness or acidity of the drink if you find it too sweet.
We now have the basic recipe for making slushie. Let’s get some ready for when it gets low.
I learned a lot about the metric system from my time spent abroad. It’s easy to remove the “oz”, and replace it by “mL”.
Routine for refilling
When it comes to serving slushies, the last and most important thing is how long you wait before refilling the machine. The liquid will freeze in a fully stocked machine for at least one hour. It is important to remember that the liquid will take longer to cool the lower it is before you add more.
When the slush cocktail machine is about half full, I recommend filling it up. One trick I have learned is to roll it or rack it after you fill it. This is where you pour more of your batch. Then, use the same container that you filled the machine with, then fill it again with the slushie. Repeat this process 3-4 times. This will allow the machine to freeze faster by bringing all liquid to the same temperature. The new batch will sink to bottom, while the frozen part will remain at the top.
Brain freezes are for everyone!
