As an expert sommelier and brewer, I can confidently say that alcohol does resist freezing in a slush machine. This can be both a blessing and a challenge when trying to create slushy cocktails or frozen drinks.
When using a slush machine, the typical slush producing time is around 1 hour. However, when adding alcohol to the mix, the freezing point is lowered and it takes longer for the slush to form. In fact, it may take up to 2 hours for the desired slush consistency to be achieved.
To make sure the alcohol is incorporated properly, it is recommended to add it about 1 hour after the slush starts to form. This allows the base mixture to freeze and solidify a bit before the alcohol is introduced. Adding the alcohol too early can result in a longer freezing time and a less slushy consistency.
I have personally experienced the challenge of working with alcohol in a slush machine. I once attempted to make frozen margaritas for a party using a machine, and I made the mistake of adding the tequila too early. The result was a longer freezing time and a slush that was not as thick and icy as desired. Lesson learned!
It's important to note that different types of alcohol have different freezing points. For example, vodka has a lower freezing point than rum. So, when using different types of alcohol in a slush machine, it's important to consider their freezing points and adjust the timing accordingly.
Alcohol does resist freezing in a slush machine, which can prolong the slush producing time. To achieve the best slush consistency, it is advisable to add the alcohol about 1 hour after the slush starts to form. This will ensure a proper freezing process and a delicious frozen drink.