Thirsty Thursday: Cranberry-Whiskey Sour Slush

Cranberry-Whiskey Sour Slush

Thirsty Thursday. It’s back!

I was really excited to make this cocktail. I have a four pound bag of cranberries to get through, bourbon is still fairly trendy and it’s a slushie! Up until this week, like yesterday pretty much, summer was still going on here. It was gross. I hope it’s over forever.

An autumnal slushie seemed like the perfect thing. I made my simple syrup, blended everything up, left it in the freezer over night shaking it every few hours and finally it was time for a well deserved study break. The moment of truth! I was still so excited. I brought in my little frozen Tupperware, opened it up and then nearly passed out from the alcohol fumes. Wow. I was so sad. It might have looked exactly like something out of the ICEE machine at 7-11, but a kids beverage it was not. I originally thought that this was going to be a kind of lame drink. I ended up with over 4 cups of cranberry ‘juice’ and just over 1 cup of bourbon. The ratio didn’t seem to overwhelming. Some crazy  shenanigans must have occurred in the freezer.

Luckily, I’m not one to be intimidated by an overly strong drink. Being the quick thinking, resourceful type, I remembered that I had some lemonade from farmers’ market in the fridge. Perfect solution! Once I recovered from the initial alcoholiness of the slushie, it just tasted super sweet. I will take bourbon straight up over a sweet drink any day. The lemonade from farmers’ market is probably the most tart lemonade I have ever tasted. It’s absolutely amazing. And it makes the perfect mixer when you need to counteract an overly sweet beverage. It definitely fixed this situation.

I probably would not make this exact combination again, unless I had someone around that really liked bourbon. I will however keep this alcoholic slushie idea in mind for the next time it gets warm (which knowing my luck will be tomorrow). It definitely has potential. I could see just about any fruit working with this. I’m imaging peach and bourbon lemonade next summer and I think there might be some blood orange/vodka/champagne mixes happening in the next month or so… I’m looking forward to that.

Cranberry-Whiskey Sour Slush

Cranberry-Whiskey Sour Slush
From Cooking Light

  • 1 1/2 cups water
  • 1 cup granulated sugar
  • Dash of salt
  • 4 cups fresh cranberries (about 1 pound)
  • 1 1/3 cups 80-proof bourbon (I used Jim Beam)
  • 3 tablespoons fresh lemon juice
  1. Combine 1 1/2 cups water, sugar, and salt in a small pot and stir over medium-high heat. Stir until sugar dissolves. Combine sugar syrup and cranberries in a blender; process until smooth. Strain mixture through a sieve lined with a double layer of cheesecloth over a bowl; press mixture to extract liquid. Discard solids.
  2. Combine cranberry mixture, bourbon, and lemon juice in a freezer-safe bowl, stirring well. Freeze mixture overnight or until partially frozen. Scrape mixture with a fork until slushy; serve immediately.

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