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Bourbon Slush Punch

  • Author: Meagan


A whole lotta backyard vibes with this one!  Borrowed from Smitten Kitchen, she explains how to adjust the recipe (really just leave out the extra 2 cups of cold water), to make the drink, blended with ice, if you don’t have the freezer time.  I did what’s below, then poured it into a large Ziploc and laid it flat in the freezer for 4 hours – perfect slush for 8 perfect pre-barbecue cocktails! – enjoy!



1 c. water – boiled for making tea AND 2 tea bags (I used Orange Pekoe)

1 c. bourbon AND 1/4 c. sugar

1 1/2 c. orange juice AND 6 T. lemon juice

2 c. cold water

Garnish ideas – lemon peel twists, mint springs or lemon slices


Boil the 1 cup of water, add the tea bags and leave to steep until cool.  Squeeze them out and discard the tea bags, then pour the cooled tea into a bowl or jug with a spout.  Whisk in the bourbon, sugar, orange and lemon juice, then the 2 cups of cold water.  Carefully pour the mix into a large freezer Ziploc, squeeze out the air, seal it up tight and lay flat in the freezer for about 4 hours before serving.

When you’re ready to get the party started, use a scoop or spoon to quickly and evenly distribute the slush into 8 glasses, top with a garnish and serve!



From Meagan's Kitchen

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