Pineapple Slush Recipe
Jim Beam Pineapple, OJ, Lemonade, pineapple juice, ginger ale
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Ingredients
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Cocktail Base
Carbonation & Finish
Garnish (optional)
Method
Prep
Chill and measure
Place pineapple juice, orange juice, lemonade, and Jim Beam in the refrigerator until well chilled (at least 30 minutes). If short on time, fill a bowl with ice and set the containers in it for 10–15 minutes to cool.
Prepare crushed ice: pulse ice in a blender or crush with a mallet until fine but not fully melted (about 4 cups for this recipe).
Mixing
Combine base liquids
In a large pitcher (1.5–2 qt capacity), add the chilled Jim Beam, pineapple juice, orange juice, and lemonade. Stir vigorously for 20–30 seconds to combine and slightly aerate.
Add ice and partially blend
Add the crushed ice to the pitcher and, using an immersion blender for 8–10 seconds (or pulse once or twice in a blender if using batches), blend briefly to achieve a slushy consistency. Do not over-blend — you want a coarse slush, not a smoothie.
Finish & Serve
Top with ginger ale
Gently fold in the chilled ginger ale to the slush until combined. Stir slowly 6–8 times to preserve fizz. This will lighten the texture and add bubbly lift.
Taste and adjust: if the slush is too strong, add 2–4 oz additional lemonade or pineapple juice; if too sweet, add a squeeze of lemon and stir.
Portion and garnish
Spoon the pineapple slush into 4 tall glasses (about 10–12 oz each). Garnish each glass with a pineapple wedge, a lemon wheel, and a sprig of mint. Serve immediately with straws and small spoons.