Bourbon Slush

Bourbon Slush 2.jpg

It’s been beastly hot lately (at least by my standards) and I’m always looking for a way to cool off. With holiday parties approaching, I figured I’d share one of my favorite recipes. The recipe originally came from my aunt but has since been modified. I cut back on the sugar and upped the amount of liquor. It’s definitely potent, but goes down easy, so be warned.

I made it for a Memorial Day party I went to last night and to my surprise people I hadn’t seen in a couple of years remembered the bourbon slush and were thrilled that I brought it.

You can definitely scale the recipe up or down and tweak it to your taste since it’s pretty forgiving, but this is roughly what I did for the party which made a large pitcher.


Bourbon Slush

8 tea bags
2 cups water, boiling
3/4 cup sugar
4 cups water
1 (12 oz.) can orange juice concentrate
1 (750ml) bottle of bourbon (I used Evan Williams)
1 (12 oz.) can frozen lemonade

Steep tea bags in boiling water for 2-3 minutes. Add sugar, additional water, orange juice, bourbon, and lemonade.

Pour into container and freeze.

Remove from freezer and stir. Allow to sit at room temperature 10 minutes before serving if needed.

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