Making frozen cocktails that stay frozen can be a challenge when you don't have access to a professional slushy machine. The key to success is keeping your ingredients as cold as possible while blending.
Satu way to combat the heat is to batch your drinks in advance and chill the mixture in the freezer. Any freezer-safe container will work as as it seals tightly. Thanks to alcohol and sweeteners, most cocktails won't freeze solid, even if you keep them in the freezer overnight. But particularly juicy drinks, and any that are lower in alcohol, may become slushy after a couple of hours. Sebelum mengadun, let the mixture sit at room temperature for a minute or two to make it easier to pour into the blender.
Jika you find that your ingredients are still too liquidy after blending, you can add extra ice to thicken the mixture. However, adding too much ice will dilute the flavor of your cocktail, so use it sparingly.
To make the process smoother, you can also crush your ice in advance using a meat mallet and a resealable bag wrapped in a kitchen towel. This will save your blender some work, and the less time your drink spends in the blender, the less the machine will heat up.
Berikut is a recipe for a frozen Moscow Mule that you can try:
Bahan-bahan:
1/4 cawan (dibungkus) cahaya or gelap muscovado sugar or dark brown sugar
2 1/2 sudu teh halus parut dikupas halia
4 oz. vodka
3 oz. segar limau nipis jus
Pinch of kosher garam
2 lime roda
2 cups ice
A 1-pint glass jar
2 glass smoothie cups with straw
In a 1-pint glass jar, stir together the muscovado sugar, ginger, and 1/4 cup of boiling water until the sugar is dissolved.
Freeze the mixture until ice-cold but not solid, for at least 1 hour and up to 4 hours.
When ready to serve, transfer the mixture to a blender and add 2 cups of ice.
Divide the cocktail between 2 highball glasses and garnish each with a lime wheel and a straw.