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This bourbon slush recipe comes together in minutes and is perfect for keeping on hand for impromptu get-togethers. To make this the best slushie, I’ve adapted our beloved family recipe by swapping canned juice concentrates for fresh juice to create the most refreshing and delicious drink.
save this recipe!Growing up, you could always count on our freezer being stocked with a big batch of bourbon slush. My parents would find any occasion to break it out, and as a kid, I never entirely understood what all the fuss was about.
But now that I’m older, I get it! It’s easy to make, refreshing, and flavorful, and everyone loves it. The bourbon slush recipe my parents used involved a lot of frozen cans of concentrated juices. But when I started making it myself, I decided to swap these for fresh juice for an even tastier drink that’s a bit more natural. So, let’s get mixing!
Reader rating
“Thank you! This was great! … I had only made this before using concentrate and knew I couldn’t find it [where I live] so of course your recipe was perfect! … I made 8 liters for a large party. 🙂” —Kit
You don’t need much
This recipe requires just 6 ingredients to complete, and that includes the water! Jump to the recipe card for exact measurements – this is just an overview!
- Black Tea: For this recipe, use your favorite black tea. You’ll also need water to steep the tea.
- Sugar: To add a dash of sweetness, we’ll use white sugar. You could also use honey or agave.
- Orange Juice: 2 cups of orange juice helps to add flavor, tanginess, and extra sweetness. I use pulp-free, but you can use your favorite.
- Lemonade: This adds a bit of zest!
- Bourbon: You can’t have bourbon slush without your favorite bourbon!
A fruity twist
Not feeling the OJ? That’s okay! Though I’ve only had this slush with the signature orange juice and lemonade combo, you can easily swap different flavors into the mix. Fruity flavors usually work quite well for one another, so you could try using strawberry, mango, or even pineapple in place of the orange juice.
How to make bourbon slush
This recipe is great not just because it’s so easy to put together but also because it has the perfect texture even after a few months in the freezer. (Jump to the recipe for the full printable recipe.)
Step 1: Steep the Tea
Heat the water to boiling, then remove from the heat and add the tea sachet. Allow the tea to steep for 5 minutes, and then remove. If the water evaporates, add hot water to reach ½ cup. Add the sugar and continue stirring until it’s fully dissolved.
Step 2: Stir the Mix
Add the orange juice, lemonade, and bourbon, stirring to incorporate everything.
Step 3: Freeze
Pour the mix into a large container or a few large freezer bags. Freeze for at least 8 hours or until the mix becomes slushy.
Step 4: Serve
To serve, rake the slush with a fork and scoop it into serving glasses. Serve with a spoon and/or straw.
bourbon vs whiskey
What’s the difference? There is none! Bourbon is just whiskey that’s made in the USA from a distilled corn process. It is, however, much different than Scottish whisky (without the “e”), which is made from malted barley. Fun fact: Scottish whisky is what we know as “Scotch!”
Storage
Whip a batch together, toss it in the freezer to form the slush consistency, and just pull it out when you want it! Place any leftovers back in the freezer to save for up to 6 months in an airtight container or freezer-safe bag.
More Easy cocktails
Best Bourbon Slush Recipe (No Concentrates)
Ingredients
- ½ cup water, 236 mL
- 1 bag black tea, single-serving size
- ½ cup sugar, 100 g
- 2 cups orange juice, 472 mL
- 3 cups lemonade*, 708 mL
- 1 cup bourbon, 236 mL
Instructions
- 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.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
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Thank you! This was great! I am in the Netherlands too. I had only made this before using concentrate and knew I couldn’t find it here so of course your recipe was perfect! Awesome widget with the slider to adjust recipe yield!! I made 8 liters for a large party. 🙂
Yay so happy to hear it, Kit! Enjoy! 😀