Ingredients
-
20 oz. bourbon
50 oz. water
1 1/4 cup sugar
20 Fresh mint leaves
Preparation
Add all the ingredients to a blender and blend on high until the mint is almost completely pulverized, working in batches if needed.
Pour into a zip-top freezer bag and seal tightly. Freeze overnight or until slushy in consistency.
Recipe from Nick Detrich, co-founder of Cane & Table in New Orleans, Louisiana.
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