Mr Slushed Mojito Slush Syrup 4x5Ltrs

A frozen drink has to be decided on in a few seconds at the counter, and mojito is one of the few flavours customers recognise without reading a description. Mr Slushed Mojito Slush Syrup puts one of the most requested cocktails in UK venues within reach of any bar, café or catering operation that already runs a slush machine, with no muddling and no fresh mint preparation involved.

Dilution, yield and stock

Mixed at six parts water to one part concentrate, each 5-litre container stretches a long way behind the bar. A full case of four containers yields up to 700 alcohol-free slush drinks, or around 600 once white rum is added, and those are the figures worth having to hand when quoting for a festival pitch or a wedding bar. Buying concentrate by the case also keeps the stock holding sensible, which busy cellars and dry stores tend to notice before the bar does.

Why it holds up frozen

The lime and mint balance is tuned for serving at low temperature, so the finish stays sharp and refreshing instead of turning flat and sugary in the glass. That matters commercially as well as on the palate. Mojito reads as an adult drink even when it is poured without rum, so it balances a list that would otherwise be entirely sweet fruit flavours, and it still works as a family-friendly frozen mocktail for anyone who wants one.

Pairing a second bowl without spoiling either

On a two-bowl machine this sits naturally alongside something red or tropical: one sharp, one sweet, and almost every customer finds one they want. Decide that pairing at the start of the season and stick to it, choosing the second flavour from the Mr Slushed syrup range, because every flavour change costs you a proper rinse-through and a wait while the new mix freezes. Carry-over between flavours is the most common reason a frozen drink tastes wrong, and it is entirely avoidable. Keep a note of which bowl runs which mix, and fill before service rather than during it.

What it asks of the bar team

Measure, dilute, fill, serve. That is the routine in full, which is why the line holds up on bars staffed by seasonal or temporary teams with no cocktail training arranged. Because the machine does the mixing, the twentieth drink of an afternoon is identical to the first, and nobody is judging a balance under pressure with a queue watching. Ordered alongside disposable cups and lids it makes a complete frozen drinks offer that a venue can set up in an afternoon, which is why it turns up at beach bars, holiday parks and sports grounds trading through the season, and on mobile bars quoting per event at street food markets.

Before the first case arrives

Storage is straightforward: keep the containers closed and somewhere cool. Plan bowl-down time into service so the mix has frozen before the doors open, and hold the dilution steady so it sets to the right texture every time rather than only when somebody is paying attention. If frozen drinks are new to you and you want the whole picture on equipment, seasonality and returns, read our guide to the equipment and margins behind a frozen drinks menu before committing to a case, and our buying FAQs cover the practical questions that come up when ordering.