I'm mulling around some slushy recipes to go in the slushy machine at work - curious if anyone knows or had tips for best practices for things like dilution or ABV etc. What's important to have a successful slushy that may be different from pre-batching a standard cocktail. (If anything I suppose). Resources welcome!

This is probably common knowledge, but I just recently discovered it. As a replacement for eggwhites in sours, I was purchasing aquafaba which, works great but, is quite expensive. I found out it's much less expensive to by a can of Chick Peas (Garbanzo Beans) for 99 cents and it gives about 5-6 oz of aquafaba. For me, that works for about 10-12 cocktails, so replaces a dozen eggs for a fraction of the cost. Then I take the left over chick peas and dry/season/roast in the oven or air fryer and it makes a great healthy bar snack. The water will last about 4-5 days once opened/strained.

It's getting to that time of year. Watermelons are coming to season. I created a cocktail based off a watermelon feta cheese salad you would see this time of year. I used fresh watermelon juice, gin, feta cheese infused dry vermouth, picking brine I made to pickle the watermelon rind, and used that pickled rind as a garnish. 2 oz Tanquery 10 .5 oz feta infused Dolin Dry vermouth 3 oz watermelon juice .75 oz pickling brine

Blood Orange Super Juice I needed to make a large quantity of Pseudo Juice for a camping trip this past weekend. So I followed the recipes of Nick Morris and Kevin Kos for Lime Pseudo Juice and a Citrus Super Juice. I wanted to use up some blood oranges I had and figured this would be a great opportunity. I read some alternate suggestions on Pinterest and often, most people complained if the juice being slimy so I adjusted using other suggestions. Here's what I used: 96 grams blood orange peels 15 grams lime peels 70 grams sugar 24 grams citric acid 2-3 grams malic acid Small pinch sea salt 1 Liter water Juice of the blood oranges (strained) I made an oleo citrate by covering the peels with the citric acid, malic acid, sugar and pinch of salt and let sit for about 2 hours. I then added the water and mixed together to ensure all salts, sugar, and acids were dissolved. I then added the strained blood orange juice and blended until the other were coarsely chopped. Then strain twice through a nut milk bag into a sterilized jar. This juice has a wonderful flavor of blood oranges and is not sweet.

I made my first Ginger Syrup last week. It turned out okay, but not as "hot" as I would have liked. Then I saw the "Mixology Hacks" video on making a better ginger syrup with less ginger last night. I laughed when I watched it because when you described the syrup I made, you hit everything on the nose. Every thought I had about how it didn't have enough flavor. This morning, I ordered some ginger powder and will be using the new method! Can't wait to try it.