I don’t know how the rest of you are doing, but today in Brooklyn it’s slushy and gross. Instead of feeling bad about it, I’ve decided to take this opportunity to share some slushy cocktails with you. Sure, it’s not really the time of year for slushy, cold drinks, but why not take advantage of the snow and make some cocktails. Just make sure the snow is white and clean. Nobody wants dirt cocktails.
4 individual green or black tea bags
9 cups water, divided
2 cups brandy
1 can (12 ounces) frozen lemonade concentrate, thawed
1 can (12 ounces) frozen orange juice concentrate, thawed
1/4 cup lemon-lime soda, chilled
Place tea bags in a small bowl. Bring 2 cups water to a boil; pour over tea bags. Cover and steep for 5 minutes. Discard tea bags. Transfer tea to a large pitcher; stir in the brandy, lemonade concentrate, juice concentrate and remaining water. Pour into a 4-qt. freezer container. Freeze overnight or until set.
For each serving, scoop 3/4 cup slush into a rocks glass. Pour lemon-lime soda into the glass; garnish with orange or lemon slice.
Banana Slush Punch
4 bananas (ripe)
2 cups white sugar
3 cups water
46 ozs pineapple juice
24 ozs juice concentrate (frozen orange)
12 ozs frozen lemonade concentrate
3 cups water
3 liters ginger ale
In a blender, combine bananas, sugar and 3 cups water. Blend until smooth. Pour into a large bowl and stir in pineapple juice. Blend in orange juice concentrate, lemonade concentrate and 3 cups water. Divide into 3 plastic containers and freeze until solid. Remove from freezer 3 to 4 hours before serving. Using one portion at a time, place slush in a punch bowl and pour in 1 liter of ginger ale for each.
Bourbon Milk Punch
This recipe by Anna Monette Roberts from yumsugar.com is perfect for winter boozing. Just looking at this recipe warms me up.
2 cups whole milk
1/4-1/2 cup bourbon, depending on desired strength
1/2 cup powdered sugar, or more to taste
2 teaspoons vanilla extract
Ground nutmeg, for garnish
In a freezer-safe container, stir milk, bourbon, powdered sugar, and vanilla together, until well combined. Taste and add more powdered sugar if necessary. Cover and freeze overnight.
When ready to serve, remove punch from freezer and scrape up frozen bits with tines of a fork. It should appear slushy. Use a ladle to divide punch into glasses and garnish with ground nutmeg. Serve immediately.