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

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)

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

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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