Mr Slushed Prosecco Slush Syrup 4x5Ltrs

Mr Slushed Prosecco Slush Syrup is sold as a concentrate, in a case of four 5-litre containers, and that format is most of the argument for it: any venue with a slush machine can put a premium-looking frozen drink on the board with almost no preparation and very little stock to find room for. Weddings, race days, summer terraces and festival bars have all worked out the same thing, which is that prosecco slush shifts in volume the moment the sun comes out.

Mixing, and what a case actually makes

Dilution is a simple six parts water to one part concentrate. From a case you can produce up to 700 non-alcoholic slush servings, or approximately 600 when the mix is built with alcohol, which are the figures to cost an event against or to plan stock around for a bank holiday weekend. The flavour profile is balanced for freezing, so the crisp, lightly floral character of prosecco carries through the cold instead of disappearing behind sweetness. Served in a clear cup it looks the part as well.

With alcohol, or without

Both versions come out of the same container, and the difference in yield between them is set out above. Alcohol-free is the safer default for a bowl that will be running all day at a family event, with spirit introduced only where you want it. Whichever route you take, do not vary the dilution to compensate, because alcohol changes how a mix behaves at low temperature. Keep to the stated ratio and the texture looks after itself; drift away from it and you will spend the afternoon arguing with the machine rather than serving from it.

Buy against the diary, not against last month

This is an events flavour before it is an everyday one. It appears on wedding drinks lists, hen party packages, race meetings, garden parties and terrace menus, and it tends to be ordered by the case for a specific date rather than trickling out week by week. That shapes how you buy it. Forecast against the bookings rather than against last month’s takings, then hold a spare case for the weekend when the weather turns better than forecast and a terrace fills at lunchtime. Ordering by the case also keeps deliveries down to a manageable rhythm through a busy season.

The concentrated format is the reason all of that is practical. A case takes a fraction of the space the equivalent finished drinks would occupy, which is the whole argument for buying it this way when a cellar is already full of kegs and boxes, and for a mobile or pop-up bar it matters twice over, since everything has to be loaded into a van alongside the machine, the cups and the ice. The rest of the cocktail slush syrup range covers the flavours that pair with it when you are running a second bowl. Store containers sealed and cool, and flush the bowl thoroughly whenever you switch between them.

The cup does half the selling

Frozen drinks are largely bought on sight, so presentation is not a detail to leave to whoever is on the bar. A clear cup, a generous top and a straw wide enough to cope with the drink make the difference between a serve that gets photographed and one that gets abandoned half full. Slush accessories take care of the straws and serving items that go with the bowl. Before you settle on a price, read our note on cup and lid margins, because packaging quietly takes a bigger share of a frozen serve than most operators expect, and on a drink this straightforward to make it is the likeliest place for the margin to leak. The rest of the job could hardly be simpler: dilute to ratio, fill the bowl, and let the machine do the work while seasonal staff get on with serving.