Frozen Tinkle Recipe
Make Frozen Tinkle Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail Base
Fruit & Sweeteners
Frozen Base
Garnish & Finish
Method
Prepare Blender Mix
Add Liquids and Fruit
Pour 2 oz vodka, 0.5 oz blue curaçao, 0.5 oz white rum, and 0.5 oz peach schnapps into the blender. Add 2 oz pineapple juice, 0.5 oz fresh lime juice and 0.5 oz simple syrup.
Add Frozen Base
Add 0.75 cups frozen pineapple chunks and 2 cups of ice to the blender. If you prefer a slightly thinner slush, reduce ice to 1.5 cups.
Blend to Slush
Secure the lid and blend on high in 10–20 second pulses until mixture reaches a smooth, spoonable slush consistency. Scrape down the sides once and pulse again if needed. Total blending time typically 30–60 seconds depending on blender strength.
Adjust Sweetness & Texture
Taste a small spoonful. If it’s too tart, add an extra 0.25–0.5 oz simple syrup and pulse briefly. If it’s too thick, add 0.5 oz pineapple juice or a splash of cold water and pulse to combine.
Serve & Garnish
Prepare Glass
Chill a hurricane or large coupe glass in the freezer for 5 minutes or fill it with ice while preparing and discard ice before pouring to keep the drink cold.
Spoon the slush into the chilled glass, leaving a little room at the top for garnish. If using edible glitter or shimmer, sprinkle 1/8–1/4 tsp gently over the top and stir very lightly to distribute for a shimmering effect.
Garnish with a lime wheel on the rim, a pineapple wedge, and a maraschino cherry skewered on a cocktail pick. Serve immediately with a straw and a cocktail pick for the garnish.
Enjoy responsibly. Estimated alcohol per serving is moderate; reduce spirit quantities or serve in smaller portions for lower ABV.