Gin Caesar Slushies
Chris Nuttall-Smith's recipe for frozen gin Caesar slushies, made with homemade Caesar mix.
Ingredients
Caesar Mix
- 1 cup water see note #1
- 20 oz Clamato juice see note #2
- 8 oz gin
- 4 oz jalapeño brine from a jar of pickled jalapeños
- 4 tsp fresh lemon juice
- 1 tsp Worcestershire sauce
- 8 dashes Tabasco
- 1 tsp freshly ground black pepper
- ¼ tsp kosher salt
Cocktail
- Caesar Mix partially thawed (see note #3)
- celery sticks, olives, pickled beans lemon wedges and other garnishes for serving
Instructions
Caesar Mix
- In a 1.5-litre soda bottle, combine the water, Clamato, gin, jalapeño brine, lemon juice, Worcestershire, Tabasco, pepper and salt. Shake well and freeze for 24 hours.
Cocktail
- Shake the slushy Caesar mix well to break up its ice, pour into all glasses (or crappy camping mugs) and garnish as desired. Serve immediately.
Notes
- These are meant to be imbibed as slushies; if you’d rather drink them on ice, omit the water from the recipe.
- If you’d like a vegan version, or you’re really not into seafood in your cocktails (the drink’s base mixer is Clamato juice) turn this into a Red Snapper (that’s a Bloody Mary but made with gin) by swapping the Clamato for straight tomato juice.
- Cocktails keep for 5 days, after thawing, kept cold, or 2 weeks, frozen.