Vior Slushy Recipe

Combine spirits and citrus

In a blender pitcher, add 6 fl oz vodka, 2 fl oz white rum, 1 fl oz blue curaçao, 1 fl oz fresh lime juice, and 0.5 fl oz simple syrup. These create the cocktail backbone and sweet-tart balance.

Add 1 cup fresh (or frozen) pineapple chunks and 0.5 cup mango chunks to the blender. If using fresh pineapple, add 0.5 unit lime zest (grated) for extra brightness before juicing the lime used above.

Add 3 cups crushed ice (or ice cubes). Pulse the blender 6–10 times on medium-high, then blend continuously for 20–30 seconds until a smooth, thick slushy forms. If mixture is too thick and the blender struggles, add up to 2 fl oz soda water and blend 5–10 seconds more to loosen to desired consistency.

Taste and adjust: if it's too tart, add 0.25–0.5 fl oz simple syrup and pulse to combine; if too sweet, add a squeeze more lime and pulse briefly.

Divide the slushy evenly into two large chilled glasses (this recipe yields approximately 2 servings). The vibrant blue from the curaçao will mix with yellow fruit for a tropical teal color; stir gently if any layering occurs.

Garnish each glass with a lime wheel or wedge, a small pineapple triangle or leaf, and a mint sprig if using. Serve immediately with a straw and long spoon.