Easy Bourbon Slush
This Bourbon Slush Recipe comes together in minutes. Mix, freeze, and forget! Perfect for keeping on hand in case of impromptu parties and get togethers.
Growing up in Alaska meant we did a lot of things…differently. Plugging the car in overnight to prevent it from freezing, putting boots and a jacket on Toto the dog for each walk, and using our back porch as a walk-in freezer.
And the one thing that you could always count on to be stocked in our Alaska-style walk-in freezer? A big batch of this bourbon slush recipe. My parents would find any occasion to break out the bourbon slush, and as a kid, I never quite understood what all the fuss was about.
But now that I’m older and have tried this stuff…I understand what the fuss is about. All the fuss.
The bourbon slush recipe my parents used to make involved a lot of frozen cans of concentrated juices, which are all but impossible to come by here in the Netherlands. Which is sort of okay, because why drink juice from a frozen can when you can have it fresh and tasty?
How to make bourbon slush
To make this homemade bourbon slush recipe you’ll basically just dissolve sugar in hot black tea, allowing the tea to steep and sugar to dissolve. Then simply mix everything together, throw into a large pan or freezer-safe Ziploc bag, and forget about it!
The bourbon will prevent the mixture from freezing solid, keeping it a perfect slushy texture until you’re ready to indulge in it.
Bourbon Slush Recipe
- ½ cup water 236 mL
- 1 sachet black tea
- ½ cup sugar 100 g
- 2 cups orange juice 472 mL
- 3 cups lemonade 708 mL
- 1 cup bourbon 236 mL
- Heat water to boiling, then remove from heat and add the sachet of tea. Allow tea to steep for 5 minutes then remove. Stir in sugar until mostly dissolved.
- Add orange juice, lemonade, and bourbon, stirring to incorporate everything.
- Pour into a large container or a few large ziploc bags. Freeze for at least 8 hours, or until slushy.
- To serve, rake slush with a fork and spoon into serving glasses. Serve with a spoon and/or straw.
I originally posted this recipe on Amanda’s Cookin’, where I’m a contributor.
Hi, I’m Sarah!
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