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.
- Yield:16
Ingredients
- 2 cups hot strong black tea (4 tea bags steeped in 2 cups of boiling water)
- 1/2 cup sugar
- Two 6-ounce cans frozen lemonade
- One 6-ounce can frozen orange juice
- 5 cups crushed ice
- 2 cups ice water
- 16 ounce best-quality bourbon
- 4 cups chilled ginger ale, or to taste
- Mint sprigs
Directions
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1.
At least 6 hours before serving, combine the tea and sugar in a 1-gallon plastic or glass container and stir until dissolved. Add the lemonade and orange juice and stir until thawed. Add the ice and water. Stir in the bourbon.
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2.
Pour the mixture into several shallow plastic containers, cover tightly, and place them in the freezer. Break up the slush with a fork and stir about ever 2 hours to freeze the mixture evenly. (The slush can be made 3 to 4 days ahead. Transfer to a larger container and cover tightly; stir every 6 to 8 hours to keep the slush loose and evenly frozen.)
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3.
To serve, give the slush one last shredding with a fork, then spoon it into tall or stemmed glasses and top off with ginger ale. Garnish each glass with a mint sprig.
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