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Call them what you will: Slurpee, Icee, Slush Puppie (and I'm sure other names depending what part of the country you live in and what the predominant convenience store chain is).
Just move over "Cherry", "Cola", and the occasional "Pina Colada", there are new flavors in town: "Bud", "Molson", "Fosters",
and "Guiness Stout".
(Actually, in the taste tests to-date, the "Guiness Stout Slurpee" was indistinguishable in flavor, color, or texture from the roadside slush found in early springtime along gravel roads in heavily wooded areas. With a comparable product available for free in some parts of the country, it is expected to be a weak seller...)
I'm not sure if the right marketing outlet for this is the same aforementioned stores, or your local pub, or an in-home kit for you Krups ice cream maker. But I'm sure there is a market.
Serve with "individual jiggers" on the side. (See "food: drink packaging" category.)
Cool your jets
http://www.asciimation.co.nz/beer/
Author of Star Wars asciimation + Jet Engine = Cold Guinness [thumbwax, Oct 19 2002, last modified Oct 21 2004]
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Baked, I think. Or should I say frozen. You can make these in about 20 minutes at -40F by sticking them outside and tipping lightly every 5 minutes. It's been a good while. I'll have to experiment again for precise specs - if we even see that type of weather this year with global warming and all. |
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I really couldn't think of anything worse than a beer
slurpee, on a side note did you realise that nobody in
Australia drinks fosters. |
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Gulherme, the iced beer I describe isn't what you get from a slushy machine. Rather it produces the perfect light layer of ice for every swallow. That said then I guess I'm off topic. |
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I like what you say about Guiness Stout Slurpee. Will have to go out and taste that springtime slush to see. You couldn't have ice made from water in the beer, because that would dilute it too much. You would have to freeze the beer itself. What is the freezing point of beer? I hope it is not as low as -40F. |
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In my flat we put cans of Boddintons in the freezer then while they freeze and expand the top neatly pops open and an hour and a half later you have Boddy Pops (a little like Calypo ice lollies). Just wait for a while afterwards and you have a slush like consistency. So while not baked, it has been done before and they taste crap. |
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I have been to a couple of night clubs in the states that have the kind of slurpee machines featured at 7-11 filled with daquri, margaritas and bloddy marys. i guess it would be simple to dump beer in them? |
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It might be simple to dump beer in them but it would be very wrong! |
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Why not? And I don't even like beer. I already am acquainted with the charms of the rum & coke slurpee(Taking a bow and suggesting that you make sure you chill the rum first). Slurpees are the nectar of the gods (and goddesses). Woo Hoo. |
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[deef] vanilla??? that's disgusting. Try frozen anchovies much better and gives you back your lost salt. |
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[ecolonsmak] In many ways you live in a beautiful country. I think we should get this up here too. I have to ASK to have my drinks "slurpified" (the best -- milk, chocolate liquer, malibu rum (coconut flavored). Such a nuisance, even if it does set one apart as a connoiseur of fine things. The worst of it is once you've asked for the slurpification (if they even can/will do it) asking for and getting the high quality (or any quality) cute little umbrella has even less chance of happening. |
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1) Beer slurpees occur in nature. Haven't you ever poured an over-cooled (say 20-30 minutes in the freezer) beer into a frozen mug? If the temps are right, you'll have a quickly expanding sludge-like frozen mass in your mug. Slurp quick! |
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2) The problem with comparing a beer slurpee to a daquiri or margarita is that proper beer is carbonated, and your beer slurpee will, as noted above, inch its way out of your mug if you don't tend it properly. Come to think of it, you deserve the mess for not tending your beer properly! |
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shift - it makes sense to me! |
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