Kelvin Slush Co. – Margarita – Organic Frozen Cocktail & Slush Mix – Award-Winning Slush Machine & Blender Mix, Bars, Restaurants, At Home (64 oz bottle)

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About Kelvin Slush Co. – Margarita – Organic Frozen

Kelvin is the first organic cocktail mix that lets you make real craft cocktails – frozen. You can make almost any frozen cocktail with our signature organic slush flavors. Kelvin makes it’s easy to create frozen versions of classic & craft cocktails that are traditionally served on the rocks. That is why Kelvin has become the premier frozen cocktail mix at leading restaurants & bars across the country. HOW KELVIN WORKS 1. Slush Machine or Blender: Designed for use in a blender or any (uncarbonated) slushie machine, granita machine or frozen drink machine. 2. Slush Machine Batch Instructions: - Spirit Cocktail: Kelvin Mix (64oz), Spirits (1.5L) & Water (2gal) - Wine Cocktail: Kelvin Mix (64oz), Wine (6L, i.e. 8 x 750 mL bottles) & Water (1.5gal) - Wine & Spirit Cocktail: Kelvin Mix (64oz), Wine (3L, i.e. 4 x 750 mL bottles), Spirits (500mL) & Water (1.5gal) - Virgin Slush: Kelvin Mix (64oz) & Water (2gal) 3. Blender Instructions: - Spirit Cocktail: Kelvin Mix (2oz), Water (2oz), Spirits (1.5oz) & Ice (2cups) - Wine Cocktail: Kelvin Mix (2oz), Wine (4 oz) & Ice (2cups) - Wine & Spirit Cocktail: Kelvin Mix (2oz), Wine (3.5 oz), Spirits (0.5 oz) & Ice (2cups) - Virgin Slush: Kelvin Mix (3 oz), Water (3oz) & Ice (2cups) 4. Unlimited Frozen Drink Possibilities: Make almost any frozen cocktail (including spirit-based or wine-based frozen drinks) or virgin slushie – using one of our signature organic slush flavors. ABOUT KELVIN SLUSH CO. Based in Brooklyn, NY, we at Kelvin Slush Co. proudly make the first and only organic frozen cocktail mix specifically designed to craft a wide range of premium frozen cocktails & virgin slushies. Launched in 2010, Kelvin Slush Co. started as a slush truck on the streets of New York, winning the Vendy Award in 2010 and being named one of the 100 Best Dishes & Drinks in NYC by Time Out Magazine.