This down-and-dirty house party staple rarely makes it outside the state, and that may be best for everyone's safety, because it goes down soooooo smoothly. It's a sneakily potent drink that doubles as a frosty dessert, and, please, please, resist the urge to fancy it up by swapping freshly squeezed juice for the concentrate or picking your whiskey from the top shelf. Just embrace the spirit and keep a batch of this Bluegrass treat in your freezer all season long.
To learn more, read "Derby Dancing."
Recipe adapted from Kat Kinsman, Editor in Chief
Yield: 18 to 20 servings
Prep Time: 10 minutes, plus chilling time
Cook Time: N/A
Total Time: 10 minutes, plus chilling time
9 cups water, divided
3 black tea bags
2 cups sugar
12 ounces frozen lemonade concentrate
6 ounces frozen orange juice concentrate
2 cups bourbon
2 liters ginger ale, chilled, for serving
1. In a small saucepan, bring 2 cups of the water to a boil. Add the tea bags and allow to steep for 10 minutes. Discard the tea bags. Stir in the sugar until it dissolves.
2. In a large container, combine the brewed tea, lemonade and orange juice concentrates, remaining water and bourbon.
3. Place the container in the freezer for at least 4 to 6 hours or preferably overnight until the slush is firm all the way through.
4. Scoop the bourbon slush into a tumbler glass, top with ginger ale and serve.
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