Bourbon Heritage month, Recipes

BH Month, Day 20 – Bourbon Slush

Bourbon Slush

Remember when, as a kid, you walked into a convenience store that had a wall of slushies, all lined up and calling to you? That is how we feel as grownups about boozy slushies. This was the first recipe we ever designed specifically as a frozen beverage. Since then, we could fill pages with our boozy slush recipes. The trick with frozen beverages is that you need a certain amount of water for them to freeze appropriately. This has to do with both the sugar and alcohol content. If it isn’t freezing correctly, add a little water to it and refreeze.

This was also the first recipe we realized that prosecco, not champagne, is the rule for “bubbles” when we top anything. We like Maker’s Mark Bourbon in this recipe because it is a total classic and the vanilla and maple play really well with the juices. Try it for yourself, and let us know what you think!

Bourbon Slush

5 cups brewed tea
1/2 cup fresh lemon juice
4 cups orange juice
1 cup Make & Muddle 7 Syrup Cocktail Mixer
3 cups Maker’s Mark Bourbon
1 cups water

Mix the first six ingredients and freeze in a plastic container with a lid. Fill a glass ½ way with ice. Scoop frozen slush into glass and top with Prosecco. Use lemon/lime soda or ginger ale for a less boozy option. Garnish with oranges and cherries. Finally, make sure you can stand up before you go get another one.


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