Best Bourbon Slush Recipes

BOURBON SLUSH

Steps:

• In a Dutch oven, combine water and sugar; bring to a boil, stirring to dissolve sugar. Remove from heat., Stir in orange juice and lemonade concentrates, tea and bourbon. Transfer to freezer containers; freeze 12 hours or overnight., To serve, place about 1/2 cup bourbon mixture in each glass; top with 1/2 cup soda.

BOURBON CITRUS SLUSH

Steps:

• Combine tea bags and 1 cup boiling water in a cup; allow to steep for 5 minutes. Remove and discard tea bag.
• Mix 3 1/2 cup boiling water, tea, orange juice concentrate, frozen lemonade concentrate, bourbon, and sugar together in a container with an airtight lid. Cover and freeze until partially frozen, about 30 minutes. Stir mixture and freeze for about 24 hours.

BOURBON SLUSH

Steps:

• In a large bowl or container, mix together the orange juice concentrate, lemonade concentrate, pineapple juice, sugar, tea, and whiskey. Transfer to shallow bowls or dishes, and freeze overnight.
• Remove the frozen mixture from the freezer and let stand for about 10 minutes. Chop with a wire whisk or potato masher to make a slushy consistency. Place scoops of the frozen slush into glasses, and top off with the lemon-lime flavored soda.

BOURBON SLUSH

Steps:

• In a very large pitcher or bowl (at least 24-cup capacity), mix together the tea, bourbon and lemonade and orange juice concentrates. Stir in 3 quarts (12 cups) water. Place in the freezer for 8 hours. Stir, then continue to freeze for 2 hours more and up to 2 days. Take out of the freezer 30 minutes before serving. Stir and serve.

BOURBON SLUSH

Steps:

• 1. Steep tea bags in the cup of boiling water 2-3 min; remove tea bags.
• 2. Stir tea into sugar.
• 3. Add remaining ingredients and mix until sugar is dissolved.
• 4. Pour into freezer containers and freeze firm. Remove from freezer app 10 min before serving.
• 5. Using a scoop or a spoon, add slush to a cocktail glass.
• 6. Garnish with lemon wedges if desired. Keep unused portion in the freezer until needed.

BEACH BOURBON SLUSH

Steps:

• 1. Combine the tea, water, Jack Daniel's, sugar, and the two juice concentrates in a 9x13-inch metal baking pan. Place in the freezer. About every 45 minutes, stir the blend with a fork. Continue this for a couple of hours, until the mixture has the consistency of a granita: icy, slushy, and granular.
• 2. To serve, use an ice-cream scoop or large heavy spoon and fill a glass two-thirds full with the frozen tea. Top with a bit of ginger ale, but don't stir. Let the ginger ale coagulate with the frozen tea, then enjoy.

SUMMERTIME BOURBON SLUSH

Steps:

• Add the pineapple juice, ginger ale, and bourbon to a bowl (I use tupperware bowl with a cover); stir well, cover and freeze until firm.
• Break the frozen mixture into chunks.
• Scoop frozen mixture into tall glasses, filling one-third to one-half full.
• Add in Sprite and stir to make slushy.

BOURBON SLUSH

Steps:

• 1. Mix all ingredients together in a large container and freeze for several hours. Stir again and keep in freezer
• 2. Scoop into serving cups and enjoy You can eat it with a spoon or pour a little sprite or 7-up over it. It's great both ways

BOURBON SLUSH

Steps:

• Combine all ingredients and freeze.

BEACH BOURBON SLUSH

Steps:

• In a large metal bowl (that will fit in your freezer), combine all of the ingredients except for the ginger ale.
• Place the bowl in the freezer, and every couple of hours or so, stir the mixture, until frozen.
• To serve, use an ice cream scoop or a large, heavy spoon to fill an old-fashioned glass 2/3 full with the frozen tea mixture.
• Top with some ginger ale; do not stir.
• Let the ginger ale coagulate with the frozen tea and make it all slushy, and then drink up.

ROSE & PAT'S BOURBON SLUSH

Steps:

• brew tea in 1C water for 3 min Add sugar, remaining water, OJ, lemonade and bourbon Stir to mix Freeze Make 56 Oz

BOURBON SLUSH

Steps:

• In a large tupperware bowl or icecream bucket, mix the lemonade, orange juice, pineapple juice, gingerale, and bourbon.
• Freeze for at least 25 hours.
• Stir several times while freezing.
• Serve with 7up.

BOURBON SLUSH

Steps:

• Pour 1 cup of boiling water over the teabags and let sit until the tea is a dark color.
• Pour warm tea over the 1/2 cup sugar and mix well.
• Add the orange juice and lemonade to this and stir good.
• Add the bourbon and remaining 3 3/4 cups of water.
• Note:Taste this mixture, if not strong enough to suit your taste add a little more bourbon. I would not add more than a 1/4 cup more bourbon. Mix this well and pour into a plastic pitcher with top and put in freezer. Freeze over night.
• When ready to serve , remove from freezer and spoon about 1/2 glass full of slush into glass and then fill remaining half of the glass with 7-up or Sprite.
• I always double this recipe (If doubled it fits well into a gallon pitcher for freezing. You will probably have to freeze it for a day longer if doubling into the gallon size). I made 3 double recipes at Christmas for 50 people and I had just enough left over for News Years Eve. You can freeze any leftovers for about a month. I ususally just put the left over in a gallon plastic bag and freeze it.
• Info: I use Crown Royal and 7-up because thats what I like the best. But I have used Seagrams before and somefolks liked it better. Sprite is good too but it's a little sweet for me so I prefer the 7-up. It's up to you.