Knockout Bourbon Slush Punch

Photo by Robert M. Peacock

Our new favorite bourbon cocktail

Once relegated to cheesy weddings and bridge parties, the venerable punch bowl is making a comeback, showing up on trendy bar tops from New York to South Beach. And since we’re suckers for anything bourbon related, we were particularly excited to try out a recipe for a concoction called Bourbon Slush from the new book Porch Parties, by Southern libation expert Denise Gee. This particular punch—a mix of citrus juice, bourbon, and dark tea—was a favorite in Gee’s hometown of Natchez, Mississippi. Quick, easy, and dangerously refreshing (trust us, we tried it), it’s the perfect addition to a party at the end of a long, hot summer day—or any other day as far as we’re concerned.

Bourbon Slush
Serves 16–18

Ingredients
6 cups water
2 cups strong tea
2 cups bourbon
1 cup sugar
One 6-ounce container frozen orange juice concentrate, thawed
One 6-ounce container frozen lemon juice concentrate, thawed
Garnish: Mint sprigs or lemon slices (optional)

Preparation
Combine the water, tea, bourbon, sugar, orange and lemon juice concentrate in a large container or bowl, and mix until sugar dissolves. Pour into two gallon-size freezer bags. Freeze until an hour before serving. Place the frozen punch in a large bowl and let thaw, breaking up every 15 minutes. When punch is melted, add more ice or water as desired. Serve in punch cups. Garnish, if desired.

Strong Tea
Ingredients
2 cups water
1 family-size or 4 regular tea bags

Preparation
Boil the water. Add the tea bag(s) and let steep until cool. Discard the tea bag(s) and set aside.

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