Beach Bourbon Slush Recipes

BOURBON SLUSH RECIPE

Steps:

• Steep: Heat a cup or so of water to boiling, then remove from heat and measure out ½ cup. Add the sachet of tea. Allow tea to steep for 5 minutes then remove. If water has evaporated, add hot water to reach ½ cup again. Stir in sugar until dissolved.
• Stir: Add orange juice, lemonade, and bourbon, stirring to incorporate everything.
• Freeze: Pour into a large container or a few large freezer baggies. Freeze for at least 8 hours, or until slushy.
• Serve: To serve, rake slush with a fork and scoop into serving glasses. Serve with a spoon and/or straw.

BOURBON SLUSH

Steps:

• In a Dutch oven, combine water and sugar; bring to a boil, stirring to dissolve sugar. Remove from heat., Stir in orange juice and lemonade concentrates, tea and bourbon. Transfer to freezer containers; freeze 12 hours or overnight., To serve, place about 1/2 cup bourbon mixture in each glass; top with 1/2 cup soda.

BEACH BOURBON SLUSH

Steps:

• 1. Combine the tea, water, Jack Daniel's, sugar, and the two juice concentrates in a 9x13-inch metal baking pan. Place in the freezer. About every 45 minutes, stir the blend with a fork. Continue this for a couple of hours, until the mixture has the consistency of a granita: icy, slushy, and granular.
• 2. To serve, use an ice-cream scoop or large heavy spoon and fill a glass two-thirds full with the frozen tea. Top with a bit of ginger ale, but don't stir. Let the ginger ale coagulate with the frozen tea, then enjoy.

BEACH BOURBON SLUSH

Steps:

• In a large metal bowl (that will fit in your freezer), combine all of the ingredients except for the ginger ale.
• Place the bowl in the freezer, and every couple of hours or so, stir the mixture, until frozen.
• To serve, use an ice cream scoop or a large, heavy spoon to fill an old-fashioned glass 2/3 full with the frozen tea mixture.
• Top with some ginger ale; do not stir.
• Let the ginger ale coagulate with the frozen tea and make it all slushy, and then drink up.

BOURBON SLUSH

Steps:

• Prepare strong tea by steeping all 4 tea bags in 2 cups of water. Squeeze excess water out of the tea bags.
• Mix the sugar, frozen lemonade, and strong tea in a large bowl.
• Add the orange juice, the remaining 7 cups of water, and the bourbon and mix again.
• Freeze the mixture in a freeze-safe container for at least 24 hours, or as long as needed to get a consistent, slushy texture.
• Scoop out the slush and serve with a little Seven-Up or Sprite to taste.

BOURBON SLUSH

Steps:

• Combine all ingredients and freeze.

SUMMERTIME BOURBON SLUSH

Steps:

• Add the pineapple juice, ginger ale, and bourbon to a bowl (I use tupperware bowl with a cover); stir well, cover and freeze until firm.
• Break the frozen mixture into chunks.
• Scoop frozen mixture into tall glasses, filling one-third to one-half full.
• Add in Sprite and stir to make slushy.

BOURBON SLUSH

Steps:

• Combine all ingredients in large Tupperware container.
• Place in freezer for 24 hours , stirring every 4 hours.
• Spoon into glasses.
• Top with Sprite.

BOURBON SLUSH

Steps:

• In a large bowl or container, mix together the orange juice concentrate, lemonade concentrate, pineapple juice, sugar, tea, and whiskey. Transfer to shallow bowls or dishes, and freeze overnight.
• Remove the frozen mixture from the freezer and let stand for about 10 minutes. Chop with a wire whisk or potato masher to make a slushy consistency. Place scoops of the frozen slush into glasses, and top off with the lemon-lime flavored soda.