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Bourbon Slush
50 mins
15 mins
10 to 12
Steps
- Bring 2 cups of water to a boil in a large saucepan over high heat. Remove from heat, and add tea bags; let steep for 5 minutes. Remove and discard tea bags. (If using loose-leaf tea, pour through a fine wire-mesh strainer into a 4-quart heatproof liquid measuring cup or container; discard solids.) Whisk in sugar until completely dissolved.
- Add the bourbon, lemonade concentrate, orange juice concentrate, and the remaining 7 cups of water to the tea syrup and whisk together in the saucepan.
- Transfer mixture to a large disposable aluminum pan or large freezer-safe container, and let cool to room temperature, about 30 minutes.
- Cover and freeze until almost frozen solid but still spoonable (mixture will not freeze completely), at least 4 hours.
- To serve, spoon about 1 cup of the bourbon mixture into a double rocks glass. Top each glass with ginger ale (about 1/4 cup), and gently stir to break up large shards of ice.
Originally published at foodandwine.com. Reproduced for personal collection.
