Straight up
2 tequila · 1 triple sec · 1 lime
- Alcohol
- 27.5%
- Ice water frozen
- 0%
- Sweetness
- 6.5%
Too much alcohol to freeze. It churns all night and stays a cold cocktail.
Most cocktails suck in a slush machine. Too strong or too sweet and they churn forever without freezing; too weak and they set into flavored ice. Cold Chemistry does the math. Ask for any drink, from a margarita to something nobody’s dared, and get a recipe that freezes into proper slush and still tastes like itself.
Modeled at −7.3 °C, a typical slush-machine setting.
2 tequila · 1 triple sec · 1 lime
Too much alcohol to freeze. It churns all night and stays a cold cocktail.
The same, plus twice as much water
Now it freezes, but hard and icy, and it tastes like sour water.
Rebalanced by Cold Chemistry
Soft, scoopable slush that still tastes like a margarita.
Water makes a drink freeze. Sugar keeps it soft and brings the flavor back. Cold Chemistry works out exactly how much of each, for whatever you ask for.
Describe a drink in plain words. A classic, a twist or something new. Cocktail or alcohol-free.
It picks the ingredients and solves every amount for your machine’s temperature.
Measured ingredients and steps for the batch you want, with the numbers behind them.