1 seller.” Using purées, juices, and house-made syrups like pineapple and ginger, Sinclair said the slushies are a hit. “We have 10 signature drinks on our menu,” said manager Tyler Sinclair, “And the slushie is the No. Slushies are sending profits sky high at The Athletic Club Oakland where they’ve been tantalizing customers since early this summer. “We use several different products like a mango puree, very basic things. Now, four years later, his places boasts rotating flavors, including a Cape Cod (cranberry and raspberry juices) and the Moscow Mule (ginger beer and lime) among others. Upon returning home, he saw the profitability that the slushie could bring and insisted his bartenders learn to perfect the trade. Luljick explained that Telegraph started with one machine after the owner got hooked on frozen beers during a trip to Thailand. The slushie machine is an initial expense for bars and restaurants, but it is one that brings a hefty payback. And it has a pretty good price point: a double shot for $8,” he said. “It’s just sophisticated enough to give the appearance of extravagance. Since they’re not widely available, slushies are “a bit of a novelty.” “The slushie,” Luljick explained, “won’t separate.”Īt Emeryville’s Rotten City Pizza, manager Douglas Childers noted that the popularity of slushies is due to their exclusivity. “The center is the cooling unit it gently turns the ingredients into the slushie.” This results in a perfectly frosty drink that will maintain its composition unlike frozen cocktails. “Slushie machines are gently tossing the liquid,” he said. Telegraph Beer Garden’s general manager Jason Lujick asserted that slushies are special because of their unique texture. Frozen, blended beverages are plentiful and worthwhile in their own regard, but to enjoy a vodka-cherry lemonade churned from an old-school, legitimate slushie machine is a pleasure in its own class. Instead, patrons will most likely come across it by happenstance. Despite being popular, affordable, and delicious, the elusive and exceptional adult slushie is not front and center at every bar across the East Bay. They’re not as ubiquitous as you might imagine in this age of craft cocktails and signature drinks.
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