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Bourbon Slush

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I know I have mentioned my family once, or twice, or a thousand times, and our holiday traditions.  This cocktail is right up there.  Every Easter, my Aunt Annie would set out a batch of bourbon slushes frozen in tupperware and served  in beautiful punch cups.  All of my cousins wanted some, and where curious about them because everyone had one.  I know we all tried a taste at some point, but it wasn’t until I was an adult that I realized how AAAAHHHH-MAZING these are. The fact that this is a recipe that is only made once a year makes it that much more enjoyable.  It’s a shame in some ways that we don’t make it more because it’s easier than pie, and would be so refreshing sitting next to the pool.

Hhhhmm, now I am day dreaming about the pool and summer, and why I really should make these more.  I digress.

Here you go.

To start, fill up the old tea kettle and boil away.  In a small pot, add 1 cup of sugar ( you see why this is once a year recipe) and four, or six in my case, because I can’t count tea bags, tied together.

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Pour two cups of boiling water over the sugar. I think if we lived in the deep south this is how all the good iced tea is made.

Now head over to the liquor cabinet and get the big guns out.

You use whatever you like.  I drink a lot of bourbon and a lot of varieties of bourbon.  This was on tap Monday when I assembled this.  If you want to whiskey instead, I say go for it.  I stand in no one’s way.

In the carafe, I added 12 oz of lemonade concentrate and 6 oz orange juice concentrate.  In the words of Chef, “You can still buy that?”  Yes you can friends.  Let’s hope they never stop making it because that would be a terrible Easter dinner.  Add in the bourbon.

In a large container that you can freeze, pour the sweet, strong tea, removing the tea bags.  Add the juice concentrate and bourbon mixture.

Add in another 7 cups of water.

Freeze this guy for a day at least.

When you are ready to serve.  Well, technically, thirty minutes before serving, pull this out.  It’s warm friends.  This took no time to thaw this afternoon.

Using a large spoon or ice cream scoop, scrape it out.

My Oma, aunts, uncles and parents scraped it out as they served themselves to keep it from melting too fast.  If it’s really warm you can set in a bowl of ice, or just in and out of the freezer, whatever works best for you.

I rarely use these punch cups, but I love them so, and this is the perfect excuse to get them out.

Cheers!

Recipes are like a family tree.  I asked my Aunt Annie earlier this week where did she get this recipe and why did she start making it.  She texted me back saying, “I have the original recipe card written by Aunt Boots. She served it many years ago at her house (when we all use to go there)& all of us loved it. I started hosting Easter dinner & decided to serve the first time here & it was a big hit – again – with everyone. Especially Oma. 😂Then Uncle Steve insisted that I quadruple the recipe so we always had left overs. Not exciting but that is the story.”

Which got me thinking – maybe it’s not all that exciting, but I have the fondest memories of that tupperware container.  So I texted my Aunt Boots to get her history.  Turns out, this recipe came from a neighbor of her’s years ago.  So that’s that.  Now I am making them for Easter, and sharing with you.

Bourbon Slushes
12 oz lemonade concentrate, thawed
6 oz orange juice concentrate, thawed
1 cup sugar
4 tea bags
2 cups boiled water
2 cups bourbon
7 cups water

In a small pot, combine the sugar, tea bags and boiling water.  Stir until the sugar is dissolved and let steep several minutes. In a large carafe (or bowl) combine the concentrate and bourbon.  

In a huge, freezer safe container (or two smaller containers) combine the tea, juice, bourbon and add the additional water.  Cover and freeze for 24 hours minimum.  

When ready to serve, set out for thirty minutes and scrape the slush with a large spoon.  

blog by: achefswife.net

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