“Inspired by the icypole!” says its creator, Ben Hardy. “Great to have a Slushie on and be able to make fun and delicious combinations with the two options. A classic raspberry pineapple calippo fits well in Melbourne summer and into the two popular gin classics, the Hawaiian, and Clover Club.
In a highball glass evenly distribute half Frozen Clover Club and half Frozen Hawaiian. Garnish with a mint spring and a raspberry.
Frozen Clover Club Slushie Batch:
Recipe makes approx 6L
1200g Gin
1500g Raspberry Syrup
550g Fake Lime
25g Peychauds Bitters
4g Salt
2800g Dilution
Frozen Hawaiian Slushie Batch:
Recipe makes approx 6L
1200g Gin
750g Orgeat
500g Pineapple Syrup
1000g Pineapple Juice
400g Fake Lime
25g Orange Blossom Water
4g Salt
2300g Dilution”
