Beer Slush Recipes

BEER SLUSH

Steps:

• Pour one 12-ounce bottle of your favorite lager or Belgian white beer into a shallow baking dish and freeze, scraping it with a fork every 30 minutes for 2 hours. Spoon the granita into glasses and top with a drizzle of grenadine, or lemonade or limeade concentrate.

MANHATTAN BEER SLUSHIE

Steps:

• Pour the beers into an 8-by-8-inch baking dish. Freeze until slushy, whisking every 30 minutes, for about 4 hours. Meanwhile, put the cherries in a small bowl and pour the orange liqueur over. Cover and refrigerate for 4 hours.
• For each cocktail, spoon about 1 cup beer slush into a rocks glass. Pour 1 3/4 ounces sweet vermouth, 1 1/2 ounces bourbon and 3 dashes bitters into a cocktail shaker. Fill with ice, shake and strain over the slush in the glass. Garnish with 2 liqueur-soaked cherries. Serve immediately.
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BOURBON SLUSH

Steps:

• In a very large pitcher or bowl (at least 24-cup capacity), mix together the tea, bourbon and lemonade and orange juice concentrates. Stir in 3 quarts (12 cups) water. Place in the freezer for 8 hours. Stir, then continue to freeze for 2 hours more and up to 2 days. Take out of the freezer 30 minutes before serving. Stir and serve.

OLD-FASHIONED ROOT BEER SLUSHY

Steps:

• Pour 1 bottle root beer into a standard-sized ice cube tray. Carefully transfer to the freezer until frozen, 3 to 4 hours.
• Whisk cold cream and vanilla in a small bowl until slightly thickened. Cover and place in the refrigerator until needed.
• Transfer root beer ice cubes into a blender. Add 1 1/2 cups cold root beer and blend until a smooth, thick slush forms, stopping and shaking the blender as needed.
• Pour into 2 frozen mugs, leaving about 1 inch of room at the top. Spoon vanilla cream over top and serve.