Hello all. I recently took over a bar program and am planning to offer refreshing, ice cold, (it's hot all the time here) cocktail slushies. Since I am using a slushie machine, I will have to make the cocktail in large batches. Thinking I'll start simple and do a Pegu Club. Now I know alcohol does not freeze and anything lower that -114 and will therefore need to add extra water. As well as sugar to preserve the citrus, but I am not sure what the ratios should be, in regards to keeping the alcohol/sweet/sour balance. Anybody have experience with this? Thanks!
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