Midnight Margarita Slushi Twist
Ingredients
Vessel 1: Butterfly Pea Flower Margarita
2 Servings
Tequila - 80 ml
Triple sec - 22 ml
Lime juice - 80 ml
Butterfly pea flower syrup - 37 ml
4 Servings
Tequila - 160 ml
Triple sec - 37 ml
Lime juice - 160 ml
Butterfly pea flower syrup - 80 ml
6 Servings
Tequila - 240 ml
Triple sec - 60 ml
Lime juice - 240 ml
Butterfly pea flower syrup - 120 ml
Vessel 2: Mango Margarita
2 Servings
Tequila - 80 ml
Triple sec - 22 ml
Mango purée - 160 ml
Lime juice - 37 ml
Cold water - 80 ml
Agave syrup - 22 ml
4 Servings
Tequila - 160 ml
Triple sec - 37 ml
Mango purée - 320 ml
Lime juice - 80 ml
Cold water - 180 ml
Agave syrup - 37 ml
6 Servings
Tequila - 240 ml
Triple sec - 60 ml
Mango purée - 480 ml
Lime juice - 120 ml
Cold water - 300 ml
Agave syrup - 60 ml
Instructions
Butterfly Pea Flower Simple Syrup (make ahead — yields extra)
Stir 240 ml hot water and 200 g caster sugar together until dissolved. Add 15 g dried butterfly pea flowers; stir, steep, then strain out the flowers and cool before using.
Step 1
Add the tequila, triple sec, and lime juice to Vessel 1. Pour the butterfly pea flower syrup in last and watch the magical colour change.
Step 2
In a jug or large bowl, whisk together the Mango Margarita ingredients until fully combined. Pour into Vessel 2.
Step 3
Select the DUAL SLUSHASSIST button in the centre of the control panel to activate SLUSHASSIST in both vessels. The unit will sense ingredients for 10–15 minutes and set the texture, showing BLUE on the temperature range.
Step 4
Once the frozen drinks reach optimal temperature, the unit will beep, all LEDs will turn solid BLUE, and the READY indicator will light up. Adjust as needed with the temperature control buttons.
Step 5
Place a glass in the centre of the drip tray and dispense by gently pulling the middle handle while spinning the drip tray with the front wheel. Release the handle when the glass is ¾ full.
Step 6
Rim with smoked salt, garnish with dehydrated lime, and serve immediately.