Watermelon Bourbon Summer Frost

1. Combine: In a large pitcher, whisk the bourbon, watermelon juice, lime juice, simple syrup and water until perfectly uniform.
2. Pre-chill: Refrigerate at least 2 hours until the liquid reaches 4°C (40°F) for snowy micro-crystals rather than large ice chunks.
3. Pour: With the dispenser handle closed, pour the chilled mixture into the reservoir, at least half an inch below the Max Fill line.
4. Set: Turn the machine on and select the Spiked Slush setting, required to freeze the high-proof bourbon.
5. Freeze: Run for about 20 minutes until a light, snowy frost forms.
6. Serve: Pull down the lever to dispense and garnish each glass with a fresh mint leaf.

Pro-tip: If the slush separates in the glass, add 1 tablespoon of agave nectar to the next batch as a natural stabiliser. Approx. 11% ABV.