Best Pams Whiskey Slush Recipes

WHISKEY SLUSH

Steps:

• In a large plastic container combine lemonade concentrate, orange juice concentrate, tea, sugar, whiskey and water. Mix well and freeze for 24 hours.
• Scoop into a tall glass, 3/4 full, and pour ginger ale to fill the glass. Stir and garnish with lemon wedges.

WHISKEY SOUR SLUSH

Steps:

• Mix together all ingredients and freeze.

WHISKEY SLUSH

Steps:

• Mix all ingredients except for the 7-up together and freeze overnight.
• To serve, fill a glass half full with slush and top off with 7-Up.
• To make a non-alcoholic version, simply omit the whiskey.
• Cooking time is freezing time.

EASY WHISKEY SLUSH

Steps:

• Stir pineapple juice, whiskey, and maraschino cherries with their juice in a large freezer-safe container with a lid. Cover container tightly and freeze slush overnight.
• Scoop the whiskey slush into old-fashioned glasses, making sure each glass contains a cherry or two. Top with lemon-lime soda.

REFRESHING WHISKEY SLUSH

Steps:

• Bring water to a boil.
• Carefully pour into a container large enough to hold everything.
• Add sugar and stir to dissolve.
• Add tea bags and let stand until cool.
• Add orange juice and lemonade to tea mixture.
• Stir to dissolve and add whiskey.
• Pour into a container that can freeze.
• Let freeze overnight.
• To serve: place a few scoops into a glass and fill with 7-up or ginger ale.

LUSH SLUSH

Steps:

• Prepare in large tuperware type container with lid that will fit in your freezer.
• Stir well, put the lid on and freeze mixture (overnight is best).
• You will need to give it a stir every few hours.
• When slushy, serve in a tall glass with half Squirt/Fresca (grapefruit flavored pop) or 7up/Sprite.
• Ratio 1/2 slush and 1/2 pop.
• Garnish with a cherry.
• NOTE: I have never made this with RUM.
• I have always made it with Brandy.
• The apricot and peach are the prettiest drinks-- the blackberry turned out the color of icy ditch water.
• We drank it anyway!

WHISKEY-CRANBERRY SLUSHES

Steps:

• Combine the whiskey, 3 cups cranberry juice, the pomegranate juice, orange juice, lime juice, sugar and 1/2 cup water in a large, shallow freezer-safe container. Stir well, then cover and freeze until the mixture is icy, stirring every 20 to 30 minutes, 4 to 5 hours.
• Scrape the frozen mixture with a spoon and divide among glasses, filling them three-quarters of the way. Divide the remaining 3 cups cranberry juice among the glasses and top with the diced cranberries; stir until slushy and garnish with mint.

LEMON WHISKEY SLUSH

Steps:

• In the container of a blender, combine the Irish whiskey, sugar, lemon juice and ice cubes. Cover and blend until slushy, 15 to 30 seconds. Pour into glasses and serve.

WHISKEY SOUR SLUSH

Steps:

• Combine all ingredients except the cherries in a blender.
• Blend until smooth. (You may need to adjust the ice depending on your preference for consistency.)
• Serve in tumblers with straws. Garnish with maraschino cherries.

PAM'S WHISKEY SLUSH

Steps:

• Bring the water and the sugar to a boil and let simmer for 15 minutes.
• While the mixture is hot add the tea bags and steep.
• Remove the tea bags and let the syrup cool.
• When cool, add the frozen juices and alcohol and put in the freezer for a day or two.
• To serve scoop the slush to fill a glass halfway and top with ginger ale.
• Garnish with cherries and oranges if desired.