THE PUBLIC FORMULA
The standard public working ratio is 30% ginger, 5% lemon and 65% fruit juice. Use the calculator below for any batch.
NIX KITCHEN // SHOTS LAB
NIX SHOTS LAB
Small bottle. Serious ginger.
A measured working lab for ginger preparation, cold pressing, mixing, bottling, chilling and real freezer trials. Public ratios are clear; anything marked private stays private.
WHAT ACTUALLY
HAPPENS.
- 01PREP
- 02PRESS
- 03MEASURE
- 04MIX
- 05BOTTLE
- 06CHILL
THE NIX
FIELD GUIDE.
60ML BOTTLE
The current bottle is a 60ml food-grade plastic juice bottle with a 28mm tamper-evident cap.
PRODUCTION
Clean preparation, measured yields, consistent mixing, dated labels and rapid chilling turn a kitchen batch into a repeatable process.
FREEZER LAB
Freeze date, headspace, defrost method, separation, shake test, colour, texture and verdict are logged as evidence—not guessed in advance.
STORAGE
Keep chilled, use cautious time limits and freeze only in bottles the supplier confirms are freezer-safe.
NEW FLAVOURS
The flavour-card system is ready to grow without changing the layout. Each new blend can record fruit, heat, colour and testing status.
THE DEPARTMENT MAP.
AppleCranberryOrangePineappleTropicalFreezer lab
USE THE
LAB.
THE NIX
FORMULA.
30%GINGER5%LEMON65%FRUIT
- GINGER
- 180 ml
- LEMON
- 30 ml
- FRUIT JUICE
- 390 ml
- 60ML SERVINGS
- 10
Calculator figures are volume targets for the published 30–5–65 working blend. Yield, taste trials and any private formulation notes remain separate.
FREEZE. THAW.
RECORD.
01PRODUCTION DATE02FREEZE DATE03DEFROST METHOD04SEPARATION05TEXTURE06TASTE07COLOUR08STORAGE TIME09SHAKE TEST10PERSONAL VERDICT
Each batch becomes a dated experiment. A result is not promoted to guidance until it has actually survived the bottle, freezer, fridge thaw and taste test.