Bourbon Slush: Make it with bourbon or with rum. Either way, it’s the guaranteed fastest and most delicious way to get a wee bit sloshed.
I’m just a little bit excited.
False. I’m so excited that I actually bothered to clean the apartment. That’s some monumental excitement, folks.
For the occasion, I decided it would only be appropriate to pull out an old recipe of my mom’s from her college days. I have been hearing about her Bourbon Slush recipe since probably before I was *technically* old enough to drink it. Technicalities. Either way, apparently it was her college roommate’s favorite thing in the world, and I was completely missing out by neglecting to make it.
Turns out, woman was totally right. You can make this recipe with bourbon or with rum – we just happen to always have bourbon in the house (thanks to a certain Boyfriend), so bourbon it was this time. It would be equally as excellent with the rum, though.
Just be careful – this goes down easy. If Julia and I look a little pained at all this weekend…well, just blame it on the slush.
- 1 cup boiling water
- 2 black teabags
- 6 tablespoons sugar
- 3 cups cold water
- ¾ cup frozen orange juice concentrate
- 12-oz can of frozen lemonade concentrate
- ¾ cup bourbon or rum
- Add teabags to boiling water. Steep for 4 minutes; discard teabags. Add the sugar and stir to combine. Add the cold water.
- Add the orange juice concentrate, lemonade concentrate, tea mixture, and bourbon or rum to a large (2.5-quart) freezer-safe container. Whisk to combine. Cover tightly and freeze for several hours or overnight.
- When ready to serve, use a spoon or fork to scrape slush into glasses.