Which salt will cool a beverage the fastest with ice and water.
And can u make my question better

Do different types of salts affect the melting stage of water differently than NaCl?

Your method is good... measure the speed in which something cools in its environment.

Just think of how it works...

When you mix normal ice and water, the ice is usually several degrees below freezing, while the water can not possibly get any colder than 32 degrees without freezing. When you just put ice around something it still cools slower even though it is several degrees colder, this is because of the way heat radiates. Very little of the ice's surface area is actually touching the object being cooled, thus it cannot be cooled efficiently. When you add salt to the water you are changing the freezing point of water so that it can get colder without turning into ice. No your water can be 27 or 26 degrees absorbing more heat more quickly.

Don't forget your controls: Initial temp of ice and water and quantity of each (Use weight, it works more accurately here.)

Also temp of beverage and quantity will be controls.

The experiment can also be achieved by finding the freezing points of water while saturated (or proportionately mixed) with different salts. That will answer your question about which will cool a beverage faster.

Look into some basic inorganic chemistry and basic atomic physics. The "salt" when it incorporates less electron shells / orbits holds polar liquids (water, partial positive Hydrogen end and partial negative oxygen end) more strongly therefore decreasing water's vibration and therefore temperature (atomic kinetics). Keeping the salt diatomic makes this research simpler therefore NaCl is good (and best because of "bang for buck") but LiCl is best because of one less orbital.