Spicy ginger beer slushed with vodka and lime. Copper mug optional but encouraged.
Bench-tested by the Will It Slush? team · Last revised July 17, 2026
Ingredients
Scale the batch — amounts update live in your units.
- Vodka205 ml
- Ginger Beer (flat, sweetened)475 ml
- Fresh Lime Juice90 ml
- 2:1 Simple Syrup30 ml
- Water120 ml
- Sugar (to taste)36.2 g
Method
- 1.Flatten the ginger beer.
- 2.Combine in Slushi, run 60 min.
- 3.Serve in copper mug with lime + candied ginger.
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Notes from our testing
Ginger beer carbonation dies in the chamber; use ginger syrup and top with fresh beer at the glass.
A mule is defined by two things the machine destroys: fizz and bite. Carbonation is gone within minutes of the auger starting, and the sharp ginger burn is heavily muted by cold. Pour a normal mule into the chamber and what comes out is a mild, flat, faintly gingery vodka slush.
Rebuild it. Use a strong ginger syrup — homemade, or Fever-Tree's if you want it off the shelf — as both the sugar source and the flavour, at roughly double the ginger intensity you would use in a cold-but-not-frozen drink. Vodka around 4 oz, lime around 1.5 oz, water to fill, targeting 11% ABV and 12 Brix.
Then top at the glass. Dispense the slush two thirds full and finish with 2 oz of ice-cold ginger beer poured over it. You get the fizz back for the first few sips, which is the part people actually miss, and the extra sugar arrives after the freezing has already happened so it costs you nothing.
Fresh grated ginger in the chamber is a bad idea for the same mechanical reason as jalapeño and mint — fibre wraps the auger. Steep it in the syrup and strain.