The freezing point for pure ethanol (drinking alcohol) is −114.14 °C.

In general, alcoholic beverages freeze well below −100 °C due to the water added to them.

However, beverages with an alcohol content of over 34% by volume, such as ouzo, no longer freeze in standard freezers. Beer, wine, and sparkling wine freeze at −2 to −5 °C.

Ice slurry for the food industry is sometimes produced industrially by cooling an ethanol/water mixture, crystallizing the water in a heat exchanger, and scraping it off with a scraper.

In the thermodynamic laboratory at ILK Dresden, material data (e.g., miscibility gaps, vapor pressures of refrigerant-oil mixtures, frost resistance of glycol solutions) are recorded at cold temperatures (-20 to -90 °C) using a cryostat (ethanol bath).