Serious Eats: Recipes
Our first Cook the Book column of 2011 is going to feature Amanda Hesser's newly released The Essential New York Times Cookbook, a compilation favorite recipes spanning the paper's 160 years. As an intro to the feature we thought we'd bring you a sneak peak: a Bourbon Slush perfect for New Year's Eve.
This sweet and slushy cocktail of bourbon, black tea, citrus, and ginger ale is made just like a granita: Simply freeze, scrape, stir, and repeat until the desired texture is reached. It's a fun, almost desserty cocktail that can either be sipped, spooned, or both.
Reprinted from The Essential New York Times Cookbook by Amanda Hesser. Compilation copyright © 2010 by The New York Times Company and Amanda Hesser. Recipes and reprinted text copyright © 2010 by The New York Times Company. Used with permission of the publisher, W.W. Norton & Company, Inc.