How to Prepare Alcoholic Slush in a Soup Container
Every Friday morning I make a cocktail, not because I need it, but because my job requires it. (I live on the West Coast, you see; if the cocktail column starts in New York by 3 p.m., then the photo shoot should take place before noon PST.) I always take a sip (or three) to make sure I like it. this drink, then put the remainder in the freezer to eat when the work day is over.
When I did this with Capri Sun last week and the rum blend , I was pleased (but not surprised) to find that a few hours in the freezer had turned it into a drunken slush. It tasted good, but the formation of ice crystals meant that the remaining liquid was mostly alcohol. I added some simple syrup to soften the burn, then put it back in the freezer for another hour.
It was perfect after that, so I knew I needed to scale it up. Fortunately, there is one Capri Sun pouch left – the perfect amount for two servings of slush. You can substitute another juice or fruit punch for Capri Sun and experiment with the ethanol level, remembering that this will change the flavor profile. To make drunken frosty slush, you will need:
- 1 sachet (6 ounces) Capri Sun or similar beverage
- 4 ounces pineapple rum (or other delicious booze of similar strength)
- 30 g lime juice
- 1/2 ounce simple syrup
Place everything in a soup bowl and place in the freezer. After about three hours, stir with a fork to form ice crystals and taste. Add a little more plain lime, or some lime if you like, and then add again for another hour or two, depending on how efficient your freezer is. Stir one last time with a fork and serve in fancy glasses with spoons and / or straws.