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.

Gluten Free Chocolate Bourbon Pecan Pie

I decided to try a new pecan pie recipe this year. Pecan pie is one of the few desserts I like once a year, but I’m still pretty picky about it. The chocolate and bourbon definitely puts this pie over the top. I would highly recommend it if you are looking for a twist on regular pecan pie. 

I read through the comments on the recipe after I made it and I definitely wish I had read them before. This pie makes a TON of filling. You will need a deep dish or 2 regular crusts (see my note!). I would also agree with the recommendation to cut down on the sugar to 3/4 cup. I personally didn’t find the need to cut down on the chocolate or bourbon (and this is coming from someone who is not a fan of chocolate or bourbon), however some other bakers did, but I mean, pecan pie is supposed to be decadent, why cut down on the chocolate and bourbon…?

NOTE: The original recipe called for 1 9-inch pie crust. I followed the recipe exactly and ended up with enough filling for 2 8-inch pie crusts… I would definitely recommend using a deep dish crust or 2 pie crusts like I did. I decided to cheat and used pre-made gluten free pie crusts from Kinnikinnick. These pre-made pie crusts were really not worth the hassle. This is the first bad experience I have had with a Kinnikinnick product. I’ve had good experiences with Whole Foods GF Pie Crusts in the past, but didn’t have a chance to get to WF before I needed the crusts. In the future I will still to Whole Foods Pie crusts or just use GF graham cracker crumbs.

Gluten Free Chocolate Bourbon Pecan Pie (adapted from allrecipes.com)

  • 1 9-inch (or 2 8-in gluten free) pie crusts
  • 1 cup white sugar
  • 1 cup light corn syrup
  • 1/2 cup butter
  • 4 eggs, beaten
  • 1/4 cup bourbon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 6 ounces semisweet chocolate chips
  • 1 cup chopped pecans
  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
  3. In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
  4. Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.

Thirsty Thursday: Ginger, Apple & Bourbon

I came across this cocktail on Pinterest. I’m completely obsessed with Pinterest and have come across all kinds of great things on there, like christmas present ideas, recipes, shoes, things I need to buy my dogs, bridesmaids dresses, paint colors, and this wonderful little drink. You can find anything and everything on Pinterest. If you haven’t developed a Pinterest habit yet, be warned, it’s an amazing time waster.

I have mixed feelings about bourbon. I want to like bourbon, it’s trendy, all the cool kids like it and most of my male friends seem to enjoy it in mass quantities, but since I am not trendy, cool or male, I just can’t commit to actually liking it. But I try. If bourbon always tasted as good as it does in this drink, I would totally be it’s biggest fan.

This is a super simple cocktail, it’s very tasty and perfect for autumn!

Ginger, Apple, & Bourbon (from The Tampopo Press)

  • Apple juice or cider
  • Ginger ale or ginger beer
  • Bourbon

Thirsty Thursday: Cider Smash

This is a perfect autumn cocktail. When I first read the ingredients, I really wasn’t too sure about them going together all that well, but since it was a Martha recipe, I decided to just go for it. When has Martha ever been wrong?

It’s a tiny bit sweet, with a nice and crispy, tanginess, kind of like a granny smith apple. If you want to get really wild and crazy, you could sprinkle a bit of cinnamon on top, but let’s not get too carried away here.

Cider Smash (from MarthaStewart.com)

  • 2 ounces bourbon
  • 1/2 teaspoon fresh lemon juice
  • 4 ounces chilled sparkling apple cider
  • Thin apple slice
Pour bourbon and lemon juice into a tall glass. Top with apple cider. Garnish with apple slice.