Remember the Maine Slush
A rye-forward Remember the Maine with sweet vermouth, cherry brandy, and a whisper of absinthe in an icy, spoonable texture for cocktail hour.
- Serves
- 8Serves(1910 ml)
- Total
- 55 minTotal
- In the machine
- 45 minIn the machine
- Brix
- 14.51°Brix
- ABV
- 6.99%ABV
- kcal per serving
- ~240kcal per servingest.
- (39 ratings)
- 4.8(39 ratings)
Ingredients
Serves 8
- Rittenhouse Straight Rye Whiskey210 ml
- Sweet Vermouth80 ml
- Luxardo Cherry Brandy50 ml
- Pernod Absinthe10 ml
- Simple Syrup 2:1300 ml
- Water1260 ml
Method
- 1
Combine the base
Add the rye whiskey, sweet vermouth, cherry brandy, absinthe, simple syrup, and water to a large pitcher or mixing container.
- 2
Mix thoroughly
Stir until the syrup is evenly blended and the cocktail base looks uniform.
- 3
Chill and churn
Refrigerate the base until cold, then pour it into your slush machine and process until thick and icy, about 45 minutes.
- 4
Serve
Dispense into chilled glasses and serve right away while the texture is at its best.
Tips
- Chill the mixed base before adding it to the machine for a smoother texture and faster setup.
- Stir the batch well before freezing so the simple syrup is fully incorporated.
- Serve in small chilled glasses; the rye, vermouth, cherry brandy, and absinthe make this a bold cocktail-style pour.
- If making ahead, keep the mixed base refrigerated and add it to the machine when you are ready to serve.
Rate this slush
Made this batch? Tell other slush makers how much you loved it.
4.8· 95% of 39 slush makers loved it
Your turn
Now mix yours
This one started as a link — drop in yours and the slush calculator rebalances it until it actually freezes in your machine.
Paste a link to any drink recipe…Make it slushableFree · No sign-up · Yours gets its own shareable page
Coming back? Keep the generator one tap away —Ctrl+D
Ready to make it slushable?
Get the iPhone app, balance the batch in minutes, and stop guessing at sugar, booze, and dilution.
Free on the App Store — the official app by Really Nice.
