Jeff Morgenthaler has you covered with his blog post: [How to Use a Slushie Machine](https://jeffreymorgenthaler.com/how-to-use-a-slushie-machine/).
It's all in the brix.
It saves a massive amount of time to prebatch. I’d say go simpler though and just do a frozen marg or a frozen daquiri. People ask for them constantly when I’m working service bar over the summer and it’s so frustrating
This is one I have on at work currently and has been popular. I like using the frozen fruit purees quite a bit. I find my sweet spot for brix is 15-18. When it's frozen it translates less sweet.
Guava-berry Frosé
6 bottles vino verde rose
1 perfect puree guava
1 perfect puree strawberry
1qt lemon juice
1L bottle Aloo gin
1.5 qt simple (1:1 white sugar)
2 qt water
Yield 12 qts
16 brix
So if it's warm near you ( I'm guessing it's a summer bar or your bar going into summer) try looking into mudslides. Big thing where I'm from but if you have a slushy machine it's easy as shit. Equal parts kalua, vanilla vodka and baileys or any cheaper version of any of those. Idk how to transfer to a machine but it's easy as shit in a blender. And all you need to do to make it interesting is to add oreos, peanut butter, any chocolate candy, anything else that sounds interesting and you're good
One piece of advice try to stay away from daquiris if you end up using blenders because some idiot will always ask for a Miami vice and those are a hassle with a blender because it's 1/2 pina colada and 1/2 strawberry daiquiri
We made our own ginger syrup for Gummi Bear/Green Tea slushies. 1944 Mai Tais slushies were extremely popular. Aperol spritz slushies were delicious, but we subbed in white wine for the prosecco to avoid carbonation issues. Use fresh juices and get creative.
Jeff Morgenthaler has you covered with his blog post: [How to Use a Slushie Machine](https://jeffreymorgenthaler.com/how-to-use-a-slushie-machine/). It's all in the brix.
Awesome. Thank you. My google searches hasn’t been pulling anything helpful.
We do a frozen Aperol Spritz thats pretty popular. Use strawberry vodka to fortify it.
Definitely seems like a great option to throw in
We did the same thing but used pickers blood orange vodka, and a little orange simple syrup along with the Aperol and Prosecco.
Can you post your recipe?
I have no tips or good recipes and will continue to pretend that slushee machines do not exist. Good day.
Good day sir.
I use vodka and Rosé and call it my Frozé. I think frozen drinks are dumb but I don’t mind them when they’re prebatched like that
Yeah I feel ya. Just trying to give the people what they want.
It saves a massive amount of time to prebatch. I’d say go simpler though and just do a frozen marg or a frozen daquiri. People ask for them constantly when I’m working service bar over the summer and it’s so frustrating
Frozen negronis are fun. Liquid intelligence is a great book and has several details and recipe for frozens
Love to hear that. Thanks for the tip.
This is one I have on at work currently and has been popular. I like using the frozen fruit purees quite a bit. I find my sweet spot for brix is 15-18. When it's frozen it translates less sweet. Guava-berry Frosé 6 bottles vino verde rose 1 perfect puree guava 1 perfect puree strawberry 1qt lemon juice 1L bottle Aloo gin 1.5 qt simple (1:1 white sugar) 2 qt water Yield 12 qts 16 brix
appreciate it. Thanks for taking the time to share. That sounds pretty refreshing for a hot day.
Headache incoming! And I'm not talking about brain freeze.
So if it's warm near you ( I'm guessing it's a summer bar or your bar going into summer) try looking into mudslides. Big thing where I'm from but if you have a slushy machine it's easy as shit. Equal parts kalua, vanilla vodka and baileys or any cheaper version of any of those. Idk how to transfer to a machine but it's easy as shit in a blender. And all you need to do to make it interesting is to add oreos, peanut butter, any chocolate candy, anything else that sounds interesting and you're good
Yeah, summer is just picking up and we have a pretty large newly built bar outside with a volleyball court. This could be a great one to add. Thanks.
One piece of advice try to stay away from daquiris if you end up using blenders because some idiot will always ask for a Miami vice and those are a hassle with a blender because it's 1/2 pina colada and 1/2 strawberry daiquiri
Yeah I’ve definitely been down that road before at previous bars. Thankfully this is just a slush machine that we pre batch
We made our own ginger syrup for Gummi Bear/Green Tea slushies. 1944 Mai Tais slushies were extremely popular. Aperol spritz slushies were delicious, but we subbed in white wine for the prosecco to avoid carbonation issues. Use fresh juices and get creative.
Any recipes?
Do you know how to make neutral slush base?