Bourbon Slush

Over the holiday break, we spent some time making new bourbon drinks. For some reason, I love bourbon during the cooler months, summer not so much. This was by far everyone’s favorite of the 5 or 6 we tried. Even my mom (who does not drink much) liked it, though we had to tone it down a bit for her. I think I made about 4 batches of these and none of it went to waste. If you like an old fashioned it’s got all the same tastes in it, plus you can change it up with ginger beer, soda or ginger ale. I am going to say this one will definitely make it out on the deck this summer since it’s so cool and refreshing.

This is not where you should use your most prized, expensive, sipping bourbon. A good quality , what I call “mixing” bourbon works fine here, what ever you like. Also, this is not meant to be made with those super red maraschino cherries you put on ice cream, but if that’s what you have run with it. It’s worth it to invest in some good quality marinated cherries though, since you can use the syrup in the slush, and the cherries in the drink. Just make sure the kids don’t use them on their sundaes, that would be a hard NO! This takes a little planning ahead, but it’s all super easy to do. Here’s all ya need.

6 cups water
1 cup of sugar
2 cups of a good mixing bourbon (I used Maker’s Mark)
1 can frozen orange juice concentrate (I like pulp free) defrosted
3-4 tbs. of cherry juicy plus cherries for serving ( I used Luxardo’s in the pic)
1/4 cup of orange bitters (more or less to taste), or whatever flavor you like
Ginger beer, ginger ale, lemon-lime or soda water and orange slices for serving

Start with the simple syrup. Add the water and sugar to a large saucepan and stir. Heat over medium high heat, while stirring, until the mixture comes to a boil. Cook until the sugar is dissolved and turn off the heat. Let the mixture cool completely.

For the cocktail: Add the bourbon, orange juice concentrate, cherry juice and bitters to the simple syrup. That’s it for the cocktail part. You will need a freezer safe baking dish that will hold at least 3 quarts, or you can break it up into 2 batches, but then your freezer space will be tied up for a day or two. Up to you on how to go with it.

Time to put this cocktail in the freezer! I put the dish in the freezer first, that way I can make sure it’s level and stable before I put the drink in. It’s also helpful if you put the cocktail in a measuring cup so it’s easier to pour in the dish in the freezer. Your drink will need to hang out in the freezer for 12 hours or overnight. You can scrape it with a fork to fluff it up, but I forgot most of the time and it turns out just fine.

For serving, just scoop out about 3/4 of a cup and put in a classic cocktail glass or a stemless wine glass, whatever you like to drink mixed drinks in. Copper mugs like you get a Mule drink in will keep them cold too. Add 1/4 to 1/2 cup of ginger beer or one of the other mixers. Garnish with a slice of orange and a few cherries. Enjoy!