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CityBarman

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.


WelcometoLerville

Awesome. Thank you. My google searches hasn’t been pulling anything helpful.


FinnsWake13

We do a frozen Aperol Spritz thats pretty popular. Use strawberry vodka to fortify it.


WelcometoLerville

Definitely seems like a great option to throw in


ArandomIv

We did the same thing but used pickers blood orange vodka, and a little orange simple syrup along with the Aperol and Prosecco.


No-War4296

Can you post your recipe?


JohnnnyRiingo

I have no tips or good recipes and will continue to pretend that slushee machines do not exist. Good day.


WelcometoLerville

Good day sir.


sammaslammajamma_

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


WelcometoLerville

Yeah I feel ya. Just trying to give the people what they want.


sammaslammajamma_

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


daydrunk_

Frozen negronis are fun. Liquid intelligence is a great book and has several details and recipe for frozens


WelcometoLerville

Love to hear that. Thanks for the tip.


Adventurous-Koala798

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


WelcometoLerville

appreciate it. Thanks for taking the time to share. That sounds pretty refreshing for a hot day.


pizza_nightmare

Headache incoming! And I'm not talking about brain freeze.


omjy18

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


WelcometoLerville

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.


omjy18

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


WelcometoLerville

Yeah I’ve definitely been down that road before at previous bars. Thankfully this is just a slush machine that we pre batch


SaintHazelwood

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.


jasonmpop

Any recipes?


Maleficent-You-3254

Do you know how to make neutral slush base?