Frozen Tinkle Recipe

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.

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.