Kingston Fix — EEM Thai BBQ

Frozen · Slushy Machine

Insert photo

For the Guest

"A frosty tropical escape — lush mango meets the warm punch of overproof rum and cachaça, mellowed by toasty hazelnut and a bright squeeze of lime. Slushy, bold, and impossibly refreshing."

Flavor Profile

What to listen for

Mango Tropical Hazelnut Citrus Lime Overproof Rum Earthy & Nutty Frozen

Great for: frozen drink lovers · rum fans · mango-forward seekers

Service Note

Served frozen straight from the slushy machine hopper. Should flow like a thick slurpee, not pour liquid or stand solid. Serve in a frosty winchester glass. Keep glasses in the freezer.

Batch Spec

Method: Combine · Blend · Split into Two Containers · Load Hopper

2 L	Cachaça
1 L	Frangelico (hazelnut — see allergy alert)
225 ml	Wray & Nephew Overproof Rum
225 ml	Nonino Green Walnut Liqueur (walnut — see allergy alert)
— combine all spirits first —

2.5 L	Mango Boba Syrup
750 ml	Fresh Lime Juice
6 L	Water
— add to spirits, mix thoroughly —

Total Batch: ~12.7 L Split Into: Two containers for easier hopper loading

Batching & Loading the Hopper

Combine all spirits (cachaça, Frangelico, overproof rum, green walnut liqueur) in a large container and blend well.
Add mango boba syrup, lime juice, and water. Blend thoroughly until fully incorporated.
Split into two containers for easier handling when loading the hopper.
Pour into slushy machine hopper. Label and date any overflow batches and store in the walk-in cooler.

Prep Video — Watch Before Your First Build Scan to see the full prep walkthrough: batch ratios and mixing order, splitting into containers, loading the hopper, checking frozen consistency, and proper glass storage. Replace this QR with your actual video link before printing.