I like to chill the mixture overnight, if I can. This is what you’ll see when you look through that refractometer, by the way: ( Don’t forget to stir.) Brix number too low? Add some simple syrup, a little at a time, until you come in between 13 and 15 Brix. That’s okay, we’ll fix that now.īrix number too high? Just add a little water to the mix, a bit at a time, until you come in between 13 and 15 Brix. If it’s not, well, maybe making balanced drinks isn’t your strong suit. Honestly, if the drink tastes balanced, it’s probably pretty damn close. Now this is where you’ll make adjustments. The only two things that matter are that the drink taste good, and that the sugar content is between 13 and 15 Brix. I’ve done it both ways for use in slushy machines and it does not matter. You can do this by using the methods I outline in Chapter 9 in my book (shameless plug), or you can throw caution to the wind and just do it to taste. Once you’ve received your one piece of specialty equipment in the mail (uh, yeah, other than the slushy machine, I guess) then you’re ready to whip up a batch of frozen cocktails with no trial-and-error required.įirst, figure out your recipe. They’re cheap, and they’re actually kind of fun to use. First off, go get yourself a portable refractometer. And, of course, there’s a whole lot of other complicated shit that you can read about that goes along with the topic, but as someone who’s going to put a Daiquiri in a slushy machine, all you need to know is that your Daiquiri needs to be between 13 and 15 Brix.Īnd how do you figure that part out? Easy. One brix is equal to a gram of sucrose per 100 grams of solution. Brix is the unit of measurement of sugar in a water solution. And he told me exactly what you need in order make your slushy drink work. You see, Cameron oversees a shit-ton of slushy machines at the massive restaurant group in Canada he works for. And finally I found someone who knows what he’s talking about, my good friend Cameron Bogue. There are some who claim to be experts, but after some gentle prodding you discover they’re using the trial and error method I was trying to avoid. I talked to bartenders, and they’re even confusing. There are formulas, there are opinions, there are arguments online, and there is a whole lot of puzzling contradictory info. But there has to be some sort of formula, right? Well, I did some research, and it gets really confusing, really quickly. Obviously that’s a lot of steps, and way too much trial and error to make it a feasible thing to do regularly. Oh, the event is starting in ten minutes.That kind of seems to be working, but now I’m a little drunk from tasting this thing ten times.Maybe if I add a little more simple syrup, a splash of water, and a little juice. Now we need to get it back down to the right temperature. Wait many, many, many hours for it to get cold enough and hope the texture was right, fingers crossed.You see, for the longest time operating a slushy machine was a lengthy experiment every time I attempted it. And so, as has always been my mission with this website, I’m here to try to help. The newly rediscovered interest in slushy cocktails has resulted in me being inundated with questions about how to properly operate a slushie machine.
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