Slushies – how to crack the right ratio!

As we brace ourselves for the warmer months in Australia, the irresistible allure of slushies beckons.
We all love sipping on a frosty cocktail—coconut vessels and umbrellas are optional but highly preferred.

However, in my quest for the ultimate slushy recipe—one that doesn’t drown in sugar yet preserves the essence of each ingredient—I felt like knocking my head into a brick wall.

Surprisingly, the internet offered little guidance, prompting me to spend a few afternoons in trial and error, enduring hangover headaches to take one for the team and prompt future slushy enthusiasts with this article.

Let’s establish some key pillars to guide us in the realisation of the perfect recipe:

– Balance of alcohol to water
– Sugar content
– Temperature

A significant challenge in crafting the perfect recipe lies in achieving the desired consistency. For a delightful slush, a sugar content of at least 13% is the magic number, coupled with an alcohol by volume (ABV) low enough to facilitate partial freezing. From my experimentation, I recommend playing within the ABV range of 6% to 9%.

 Anything beyond becomes a struggle for that ideal slushy consistency, while anything less risks transforming your creation into a lacklustre fruit juice.

Temperature plays a vital role; as alcohol content increases, the temperature setting must decrease to achieve the desired texture. The sweet spot for an alcoholic slushy typically ranges between -6°C and -9°C.

Now, let’s dive into a recipe that not only serves as a guideline, but also promises to pour a bit of mischief into the mix for a delightful result.

The Coco Loco!

– 630 ml Coco Lopez
– 60 ml Pastis
– 720 ml Pineapple Juice
– 135 ml Dark Rum
– 300 ml Lime Juice
– 1050 ml White Rum/Contemporary-style Gin
– 300 ml Verjuice
– 2380 ml Water

Begin by blending Coco Lopez and Pineapple Juice thoroughly; an immersion blender works wonders for a quick mix. Incorporate the remaining ingredients into the container, blend the batch together, and allow it to sit overnight in the fridge. Transfer the batch to your slushy machine, set the temperature to -9°C, and patiently wait for the batch to reach the desired temperature and consistency.

Once ready, pour it into a coconut vessel, garnish with an umbrella (of course!), fresh fruit, or anything else you fancy. Head outside and enjoy!!

Go ahead, give this a shot, and drop us a line on how it turns out!

Now, it’s your turn! Share your thoughts with us. Your opinions matter, and we’d love to engage with you. If there’s another topic you’re itching to discuss, feel free to drop us a dm. We’re all ears and excited to continue the conversation with our amazing community! Support us by following our page!

Share the Post:

Get In Touch

Got a question about crafting the perfect cocktail or need advice on stocking your home bar?  Drop us a line and let’s raise a glass to your inquiries!

Don't Miss It

Stay in the mix! Subscribe to the newsletter for exclusive cocktail recipes, tips, and behind-the-bar stories that will elevate your mixology game.
Cheers to great drinks and good vibes!