Kat’s Kentucky Bourbon Slush

CREDIT CAITLIN BENSEL

This is one of those regional drinks that you have to experience for yourself. My friend, Kat grew up in Northern Kentucky and for her, Bourbon Slush was standard fare at parties and gatherings. She doesn’t recall seeing it outside of Kentucky and I had never even heard of the drink until she served it to me.  This drink is great for parties because it is made in advance and can be doubled, and tripled, etc. very easily. There is no need to splurge on a rare bottle of Bourbon for this drink.  Because you are adding so many ingredients and freezing it, your favorite reasonably priced bottle of Brown Water will do the

Serves 14-28

1 (12-ounce) can of lemonade, frozen concentrate

½ (12-ounce) can of orange juice (6 ounces), frozen concentrate

2 cups granulated white sugar

2 cups hot strong black tea such as Lipton or Red Rose

2 cups bourbon such as Makers Mark, Evan Williams or Bulleit

7 cups cool water

Ginger ale to taste

In a lidded, freezer-proof container or two (Tupperware and Rubbermaid pitchers work well), stir together all ingredients — except ginger ale — until thoroughly blended. The concentrate should not be pre-diluted with water.

Place the container(s) in the freezer overnight if possible, or for at least 6 hours.  It should be firm all the way through, but will not freeze completely solid.

When ready to serve, scoop a generous half-cup of the Slush into a Julep cup, tumbler or ice tea glass and top with ginger ale to taste.  

Place the Slush back in the freezer between making drinks.  

Serve Immediately after adding the ginger ale.